Olive Forge Herb Farm

(Story and photos by Valerie and printed in the Spring '09 Milledgeville Scene magazine. Pics are my favorite shots of Olive Forge. Some were used in the photo spread.)

The lush gardens of Olive Forge Herb Farm must leave one as breathless as a peaceful walk through the Garden of Eden. The pale greens and sun-glinted gold act like a soothing compress on a deep nagging ache. Tense muscles begin to relax as eyes drink in the goodness all around. Slowly, senses begin to awaken and dreams begin to drift into reality. Gravel covered paths and stepping stones lead the way to quiet alcoves draped in ivy. Perfectly placed benches rest in the sun or beckon from the shade inviting travelers to pause. Flowering trees and bushes push their bloom laden branches into the air aching to share their enticing scent with passersby. Fleeting as they are, it’s only a matter of time before blooms give way to fruit.
Every plant, tree and bush has a name and every growing thing has a place. To everything there is a season and each has a purpose. Some herbs are flavorful, medicinal, beneficial, or just plain pretty. Some serve as teaching aids, others are purely aesthetic in nature. Whatever their purpose, it is known and respected by their caretakers. Over 18 varieties of rosemary grace the property as the farm’s signature herb.
An intriguing and comfortable home nestles within the confines of the farm. Built piece by piece, the wooden structure is as much a part of the landscape as the myriad of herbs, plants, trees and bushes that call Olive Forge home. Herbalists, writers, authors, gardeners and thinkers, Darryl and Marsha Herren invite friends and strangers alike into their home for a cup of tea and homemade cookies.
A fifty-year love affair has kept the Herrens grounded. Still giggling like newlyweds, the couple has spent year upon year cultivating their land, raising children, building their home, and creating a haven to share with the world around them. With over 360 varieties of plants growing in peaceful display gardens and nurseries, it’s a wonder the couple has time to converse with each other let alone the neighbors. Happy and contented, the pair left the work-a-day world behind and settled into a semi-quiet retirement until their lifelong passion for a greener, cleaner environment and holistic living took a firm hold nearly 20 years ago. Named after Olive Sylvie who gave the couple firm encouragement and the will to follow their dreams, Olive Forge Herb Farm was born.

With today’s economy dragging and spending on a downswing, the Herrens haven’t felt the impact as greatly as some.

“We’ve had a lot of customers come out asking about gardening and what plants work best where,” mused Marsha over a cup of tea. “It seems they’re interested in putting time and energy into herbs and gardens more than ever.”

Judging by the books and magazines neatly placed on bookshelves and table tops, the Herrens are no strangers to living off the land. Darryl casually tapped away at a computer keyboard in the corner researching recipes and uses for common herbs as more customers mill about sampling whole grain oat meal cookies and chatting about kitchen gardens.

(Above pic was chosen as FRONT COVER of magazine. What an honor!)

Home school, school groups, scouts and others visit the farm for pre-booked guided educational tours. Several garden beds have been cultivated for small hands to dig. Shakespearean herbs wave lazily in the breeze while tea bushes and fruit trees stand ready to demonstrate their multitude of uses.

A well stocked gift shop invites casual shoppers as well as those serious about acquiring the perfect tea combinations, dried herbs and spice mixes, jellies, handmade soaps lotions or fragrant soy candles.

Little surprises are hidden in every corner from wind chimes to tea pots. Mortar and pestle sets are available for grinding herbs. Many items are created right in the shop while others are on consignment from local artists and potters.

In the corner stands a large wooden cabinet with the words “Olive Forge” artistically created in wood and iron which serve as unique door handles and locks. The cabinet swings open to display a myriad of essential oils and liniments.

“A young man came in one day and measured that corner,” explained Marsha. About a year later he returned with the breathtaking cabinet as a gift for the Herrens. “It fits perfectly in the space and keeps my things so organized.”

A monthly e-mail newsletter the Herrens call TOFU (Teased Out For You) is sent out to subscribers and includes gardening and herbal tidbits as well as other interesting topics of discussion relevant to healthy living and the environment. Gardening tips are given freely and with wisdom, patience, and humor. As herbs are the bulk of their business, growing and cultivating them has become a way of life for the energetic couple. The first warning given by Darryl when quizzed as to how to start an herb garden is to refrain from attempting to grow herbs in pots inside on a window sill. “It’s virtually impossible,” he said with a smile.

A small patio herb garden is easy to maintain and it makes a fabulously fragrant addition to the usual fare. Pinch off enough to flavor a dull meal and watch your herb garden flourish. Grow a pot or two of marigolds, nasturtiums and pansies to brighten things up and then throw the pretty flowers in a green salad for added flavor and color.

Growing an herb garden doesn't take much space and only a little initiative. Herbs can be bought at just about any garden shop and because of the South's temperate weather, most herbs can be enjoyed throughout the year.

Fresh garden herbs make a delightful addition to old family recipes. Fresh herbs are best when baking or cooking, but remember to use less than you would of the dried ingredient as essential oils are still present in the leaves and flowers.

Our southern climate is much like that in the Mediterranean. Consequently, Mediterranean herb varieties fare quite well. Using a sandy soil mixture provides better drainage while morning sun is best in efforts to avoid the extreme afternoon heat. Mulching with white marble chips is helpful to reflect the sun and dry the underside of plants staving off any fungus or rot.

French tarragon would never survive a Georgia summer. “We have a variety called Mexican tarragon,” said Darryl. “It’s a perennial and does well here. It has the flavor of French tarragon and can be used in the same way.”

Lavender is another herb that has a few varieties that just won’t make the cut. English varieties can’t handle the heat while the French and Spanish variety is as fragrant and lovely as its counterpart and does well.
A basic herb garden consists of basil, thyme, oregano, chives and parsley. There are many varieties of mint that can be used in teas, drinks, as garnish and in many recipes. Dill is classic for pickling or seasoning fish or vegetable dishes. Once established, herbs are fairly easy to grow.

When creating a patio garden, choose large man made pots. Avoid ceramic or clay as they absorb and retain heat which can in essence cook the roots of delicate herbs. A large plastic or other nonporous pot allows heat to diffuse out of the soil and provides plenty of growing room.

Herb roots are relatively shallow except for taller plants like dill that need a bit deeper pot. Be sure to use a sandy mixture that allows for proper drainage. Drop several stones in the bottom of the pot before filling with soil to keep the bottom drainage holes from plugging. Water sparingly during dry conditions.

Frequent pruning will encourage herbs to grow and become more bushy than leggy. Use them immediately in favorite sauces and dishes or layer directly on a sandwich or toss in a salad for a delightfully fresh flavor.

Fresh cut chives are best clipped in small clumps near the roots rather than trimming tops. Chives are hollow making it easy for bacteria to make its way to the roots eventually destroying the plant.

Storing and drying fresh herbs is an easy process that takes a little time and preparation. The key is to complete the process as quickly as possible. Clip herbs and tie loosely in a clean paper bag with several holes poked in the bottom and sides. Gently shake several times over several days to keep leaves from sticking together and molding. When completely dry, store in airtight containers.

The simplest and best way to dry herbs is with an inexpensive food dehydrator. Layer herbs on racks, plug in the appliance and dry completely before storing. Hanging herbs from bits of twine doesn’t do the herbs justice as they absorb humidity and moisture over time leaving behind a leathery remnant that lacks flavor.

Flash freezing herbs such as cilantro, parsley and chives done simply by cutting herbs into small pieces and layering on a cookie sheet. Freeze the herbs overnight, then store in a freezer bag to be used at any time all year. Sprinkled in recipes or on salads, they taste nearly as good as fresh.

Olive Forge Herb Farm is located at 161 Brown's Crossing Road between Milledgeville and Haddock. Contact them by phone at (478) 932-5737 or Facebook Olive Forge Herb Farm. They are open Thursday, Friday and Saturday from 9 a.m. to 5 p.m.