We source the bulk of our herbs from Jeff & Melanie Carpenter who wrote the book (literally: see The Organic Medicinal Herb Farmer) on the best practices in growing & preserving medicinal plants. When possible, they allow us to glean herbs that won’t be harvested on their farm in Hyde Park, VT: contributing to our low-waste philosophy.

The raw, barrel-aged apple cider vinegar used in our oxymels & vinegars comes from Neil Hochstedler who makes it all at his heirloom orchard & solar-powered cidery in Vershire, VT.

Our organic hot peppers come from Valerie & Eli who grow over 50 varieties of peppers on their farm in Norwich, VT.

From a single source in Ecuador, Kyle Burroughs of Winnoski, VT, sources the best raw heirloom cacao butter & powder that we have encountered.

Karen Taylor’s new farm in Craftsbury & Albany, VT is brimming with a wide array of high quality herbs.

We get our ashwagandha, calendula & skullcap from Nathan, Joe & Sarah, a graduate of VCIH’s clinical herbalism program, at their farm in Randolph, VT.

Our medicinal mushrooms are grown & steam-activated by local herbalists & mycologists Karen & Brian Wiseman in Worcester, VT.

It’s all in the name: local legend Buzz Ferver raises vivacious fruit & nut trees on his permaculture farm & nursery in Berlln, VT where we get our seabuckthorn berries.

Since we struggle to find astragalus, dandelion & burdock farmed locally, we get them from this reputable farm in Grant’s Pass, OR.

We don’t use any cane sugar in our kitchen. Lucky for us, Vermont is abundant with maple sugar which makes for a mineral-rich, nuanced substitute. We get ours from Jim & Donna in Morgan, VT.

What we can’t find locally, like oatstraw and california poppy, we love to source from our friend Kelsey Greene on her farm in Marshall, NC.

We’re proud to source the strawberries in our hot sauce from this organic family farm in Charlotte, Vermont where they grown a myriad of berries including late season (november!) strawberries.

We get a myriad of herbs from the homestead farm belonging to our dear friends Erica Westling & Eli Henry in Jefferonville, VT.

Lindsay & Brenden Beer grow an abundance of medicinal culinary herbs on their organic farm in Greensboro, VT.

The organic heirloom apple brandy used in our tinctures comes from the apple orchards that Sebastien & Sabra Lousada have been planting and tending for 35 years in Vershire, VT.

We wild harvest on the grounds of West Farm in Jeffersonville, VT where we also source many of our organic vegetables.

When we can’t find something locally, we love to support Michelle, a farmer & activist with the utmost integrity in Butler, PA.

The dulse & kelp used in our herbal salts come from this maine farm that sustainably harvests & farms seaweeds in Pembroke, ME.

We are thrilled to be able to source local ginger grown Silas Doyle-Burr on his family’s abundant organic farm in Monkton, VT.

Wayside Botanicals is a permaculture based medicinal herb farm and school that works in conjunction with Raven’s Roots Naturalist School, in Bellingham, WA.