- The Intention
- The Ingredients
- The Ritual
- The Free Verse Story
Elevating everyday nourishment with ease, this farm-grown and freshly dried basil is as delicious as it is nutritious. Grown on the Free Verse Farm in the hills above the White and Connecticut River Valleys in Chelsea, Vermont, this basil is potent, flavorful, and dried with the utmost care to preserve all its goodness. Antioxidant-rich, anti-inflammatory, and loaded with vitamin K, this beautiful basil makes an incredible addition to pasta sauce (or any Italian dish!), soups, vinaigrettes, and all of your kitchen delights.
0.38oz
Basil (Ocimum basilicum)*
*organically grown on the Free Verse Farm in Chelsea, Vermont
Apply to foods/dishes as desired.
Founded in 2012, Free Verse Farm & Apothecary is a co-creation of Taylor Katz and Misha Johnson, two artist/farmers with a passion for growing, eating, and sharing delicious and nourishing food and herbs. Like many, Misha (a photographer + herbalist) and Taylor (a poet + pickler) became farmers gradually. From establishing an on-campus organic garden that was providing food for the dining halls in college to living on a small agroecological farm in Costa Rica, from working on an organic farm in France after college to logging many farm hours as farmhands and marketeers when they later moved to San Diego, it has been a journey indeed.
In the fall of 2012, Taylor and Misha returned to Vermont and founded Free Verse Farm in the hills above the White and Connecticut River Valleys in Chelsea, Vermont. Their vision is one that combines their love of farming with their natural impulses to create art and connect with the earth. It is their dream to grow a wide variety of herbs, to grow food for themselves and their neighbors, and to cultivate a meaningful relationship with their community and with the land from which they both derive nourishment, pleasure, and peace.
Taylor and Misha harvest their herbs by hand and freshly dry them right on their farm, either in traditional hanging bunches or in their farm-made herb dryer: taking the utmost care to preserve the essential constituents that give each herb its flavor, potency, and magic. They use mostly hand tools to work the soil, and only composts, manures, and mulches for fertility. And they are incredibly committed to always honoring the earth and deepening their partnership and collaboration with all of nature.
The Intention
Elevating everyday nourishment with ease, this farm-grown and freshly dried basil is as delicious as it is nutritious. Grown on the Free Verse Farm in the hills above the White and Connecticut River Valleys in Chelsea, Vermont, this basil is potent, flavorful, and dried with the utmost care to preserve all its goodness. Antioxidant-rich, anti-inflammatory, and loaded with vitamin K, this beautiful basil makes an incredible addition to pasta sauce (or any Italian dish!), soups, vinaigrettes, and all of your kitchen delights.
0.38oz
The Ingredients
Basil (Ocimum basilicum)*
*organically grown on the Free Verse Farm in Chelsea, Vermont
The Ritual
Apply to foods/dishes as desired.
The Free Verse Story
Founded in 2012, Free Verse Farm & Apothecary is a co-creation of Taylor Katz and Misha Johnson, two artist/farmers with a passion for growing, eating, and sharing delicious and nourishing food and herbs. Like many, Misha (a photographer + herbalist) and Taylor (a poet + pickler) became farmers gradually. From establishing an on-campus organic garden that was providing food for the dining halls in college to living on a small agroecological farm in Costa Rica, from working on an organic farm in France after college to logging many farm hours as farmhands and marketeers when they later moved to San Diego, it has been a journey indeed.
In the fall of 2012, Taylor and Misha returned to Vermont and founded Free Verse Farm in the hills above the White and Connecticut River Valleys in Chelsea, Vermont. Their vision is one that combines their love of farming with their natural impulses to create art and connect with the earth. It is their dream to grow a wide variety of herbs, to grow food for themselves and their neighbors, and to cultivate a meaningful relationship with their community and with the land from which they both derive nourishment, pleasure, and peace.
Taylor and Misha harvest their herbs by hand and freshly dry them right on their farm, either in traditional hanging bunches or in their farm-made herb dryer: taking the utmost care to preserve the essential constituents that give each herb its flavor, potency, and magic. They use mostly hand tools to work the soil, and only composts, manures, and mulches for fertility. And they are incredibly committed to always honoring the earth and deepening their partnership and collaboration with all of nature.