Herban Farmacy

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Brasstown, NC
Herban Farmacy

herbanfarmacy.org. ashevilleherbals@gmail.com. Herban Farmacy is Asheville's first herbal CSA (community supported apothecary)! info@herbanfarmacy.org.

Offering locally made and grown herbal products, seasonal shares, education and herbal massage.

04/27/2026

As the trees leaf out I am most excited for basswood leaf dolmas. I love this tree! Of the Tilia genus we get Linden tea, a bice gentle calming tea, amazing fiber and wood. This is a favorite of mine for good strong cordage, and the leaves! The leaves, when young are tender and perfect as a wrap for many delicious things such as a spring greens cream cheese, ramps and eggs, or dolmas! The basswood leaves steam nicely and when young are not too fibrous to be enjoyed instead of a grape leaf. Come make some with me for my “Herbs from the Forest and Garden” class. You will learn so much, taste so much, make so much, sip so much and more!
May 24-29.
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04/20/2026

One of the many things I love about teaching herb classes is it so much more than the plants. The plants bring us together, curiosity about their medicine, where they grow, new things to taste. And spending time outside and doing the simple things that our bodies just deeply know. But cultivating this connection further cultivates connection amongst the humans doing it. I have seen such amazing bonds happen between my students as they dig roots, load a dehydrator, work together to determine the name of a plant or enjoy a delicious meal that they foraged and cooked together. The entire process is about cultivating relations, deepening roots with the plants, the planet, ourselves and all beings. Have you had an experience that quickly bonded you in this way?
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I am here for it. And I hope you are too. Next wild foods and foraging class is May 24-29, a most delightful time to taste, learn and connect with the spring and early summer bounty. Signup today for the deadline is near.
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04/14/2026

I made my annual trip up to my favorite ramp patch.
I love going on the same hikes the same time each year, to say hello to green friends, see what changes are amidst, notice differences in blooms times and stay curious about stability of plant populations. Further, there is a deeper connection that is created going to the same places, daily, weekly or yearly. It wakes up something that goes dormant within me in winter and wakes up some deeper older remembering within as well. Then to home to process all those delicious ramps. I only harvest one leaf from each plant and bounce around the patch like a butterfly. Fresh, dried, frozen. Pesto, salts, vinegars. I mix them in eggs. I fill my dehydrator. I blend them. I put them on a sandwich like a garlicky lettuce.
So many ways to enjoy this wonderful spring allium. The leaves have such a nice nearly succulent texture, combined with the onion garlic flavor….nothing compares. So not only a more sustainable harvest practice to leave the bulbs but I personally don’t need them. The greens are the unique part I love and can be preserved for winter meals all the same. How do you like to eat your ramps?
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Haven’t gotten to try ramps? Well I will have some for the tasting at my Food and Wellness from the Forest and Garden class John C Campbell Folk School. It isn’t just about what we find and process in class, but I want you to get to taste so many other things. I bring a lot of wonderful early spring things and often go driving at night in search of other plants for you to try that we might not get to otherwise. It truly is a plant packed herbal and foraged adventure. May 24-29. Come fill your bellies and plant seeds.
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04/09/2026

Violets! Flowers, leaf and root. Each has their place in the world and in our home. Nutritive food plants, healing and internal plant. The flowers are one of my favorite to pop in a salad, the leaves add a lovely sweetness to a wild pate, it is a great lymphagogue, especially helpful after sluggish winters, and I love it for both an internal and external demulcent. These are the most basic aspects. Their is so much more! Not to mention, over 500 species.
Not all violets yield the same flavor, have the abundance in population or are safe. Know which ones are safe and pick ones that are not a rare woodland Viola. This is just a mere introduction to this gorgeous beauty, likely popping up around you.
There is so much abundance, right out your door! Join me John C Campbell Folk School May 24th for a weeklong deep dive into the foods and medicinal plants around your and that you can grow!
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03/31/2026

Honoring spring with some leaf adornments and onion skin dyed eggs!
Delicious to look at and delicious to eat!
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03/27/2026

Spring is popping. With that, lots of spring foods and wellness. These delicious redbud flowers have a sweet essence mixed with a pea flavor, as many things do from the Fabaceae family or pea family. I sprinkle these in salads, put them in sushi and spring rolls, make a wild foraged spanakopita with these on them, freeze into decorative ice cubes, bake into cookies.
Join me , where this beautiful tree was photographed for more knowledge and delicious tasting and recipes at my Food and Wellness from Forest and Garden class May 24-29. Sign up today on their website.
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03/16/2026

After being this weekend and seeing pops of spring, I am even more excited for my upcoming class in May, which is peak season for harvesting an abundance of nutritive herbs, green foods and weeds. Food sovereignty at its best! Also, this class is gluten free! Here is the class description if you want to k ow more. We pack in so much food and so much herbal wellness. You will eat well, feel empowered and connected to plants in your own back yard:
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“Make the most of the herbs, roots, trees, and berries around you! Learn to concoct refreshing tonics, explore garden-grown and wild plants, and make a variety of herbal teas and beverages. Prepare wild pestos and pâtés and infuse herbs into vinegars, syrups, oils, and salts. Craft body scrubs, toothpowders and salves. Diversify your diet, nourish and empower yourself, and connect with the plants right outside your door. Please plan for time indoors and out. “
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Feel free to DM me with your questions. Sign up website or call today!

03/06/2026

A lot goes into drying herbs properly. Time of day you harvest, stage of plant life you harvest, the temperature in which you dry at, how you store them. After many years of growing, foraging and making herbal tisanes (that’s a tea without tea leaves) for myself, tea houses and my CSH, I have learned a lot for small scale production and have certain things that make more sense to buy, certain things that make sense to grow and certain things that really help to make people’s palettes happy.
Nothing is better than having a loved one walk through the door and to make a custom blend for them to drink right then and there.
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Come learn about tisanes and different herbs as well as various drying tips in the abundance of May, 5/24-29 to be exact.
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Address

1 Folk School Rd
Brasstown, NC
28902

Website

http://www.herbanfarmacy.org/

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