I’ve always felt a deep kinship with those who came before me on this land. Across thousands of years, people from every culture and corner of the world have turned to herbs and tisanes—for medicine, for healing, for emotional and spiritual connection.

In a time when modern life moves fast and often far from nature, I felt called to root myself in a practice that honors the natural world, the wisdom of the past, and the traditions of diverse cultures from across this remarkable planet.

Each gardening season marks the beginning of a new Herbata House Tisane Collection. Some blends are inspired by my travels, others by the rhythms and themes of the natural world. The process begins in the quiet of winter, when I start sowing seeds—some indoors under grow lights, others outdoors for winter stratification. I design the season’s gardens, preparing the land for what’s to come.

By Spring, I begin gently harvesting perennial herbs. I follow a simple rule: never take more than one-third of any plant. Stewardship of the land is central to my work—I aim to nurture a thriving ecosystem, not impose monoculture rows. Instead, I cultivate a food forest. My garden beds are built with compost made from yard clippings, enriched with chicken manure and topsoil, and mulched thickly to retain moisture and nourish the soil.

The beds are framed with wattle fences, crafted from fallen sticks gathered on the property. These not only protect the garden from wildlife but break down over time, feeding the soil and strengthening the health of the land.

Harvesting happens slowly, by hand, and only when nature says it’s time. I select the best-quality growth each day, air-drying herbs on their stems in a temperature- and humidity-controlled drying room. Some are also dehydrated gently using a simple food dehydrator, where appropriate.

By autumn, the harvest is complete, and the blending begins. I roast herbs over open fire, experiment with food pairings, and design menus that celebrate the flavor, purpose, and energy of each plant.

My approach to cultivation is simple:
Care for the ecosystem over appearance.
Recognize the power of so-called "weeds."
Grow from local seeds and cuttings.
Work with nature—let the rain water the plants.
Build deep, mulched beds.
Welcome wildlife.
Use no herbicides or pesticides.
Honor the wisdom of the land and everything it holds.

My culinary philosophy is rooted in respect—for the plants, the cultures that came before, and the ancient methods of tisane blending practiced around the world. Every herb in a Herbata House Collection blend is grown in my garden and harvested by hand. Every blend begins with intention—drawing on the wisdom of traditional folk remedies—and is finished with a focus on balance, care, and thoughtful flavor pairings.

Harvesting chamomile from the center berry patch garden, in June

Below, from left: harvesting fresh peony blossoms at their “marshmallow” state; Preparing to cook and roast herbs over the Garden Hearth, The Herbata House Design