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Rita Wollmering and Brooke Finn have put their green thumbs to good use by optimizing the multitude of herbs and vegetables grown on their 10-acre farm, appropriately called The HERB FARMacy.

They dry the crops then combine them with Portuguese sea salt to create Herbal Seasoning Salts, which are great for bringing out the flavors of any dish. “We do dried herbs and people asked me to make different blends with salt,” says Wollmering. “Over the years we’ve refined the recipes for which herbs go best together for fish or veggies.

”When making the Poultry Blend, Wollmering thought about Thanksgiving. She mixes thyme, sage, bay leaves, parsley, chives, and white peppercorn with salt to bring out the aromas of turkey. The Seafood Blend uses savory, marjoram, tarragon, lemon peel, and bit of red pepper. Channel your inner Italian with the Vegetable/Pasta Blend, which is loaded with basil, oregano, rosemary, garlic, and ground chili peppers. The Tuscan Rustico is the FARMacy’s original blend, featuring dried orange peel, black pepper, thyme, and rosemary.

Wollmering and Finn also grow their own garlic, which they roast and mix with salt for their Garlic Salt seasoning. In a nod to Julia Child, the Sel de Paris uses fresh (rather than dried) rosemary and sage, which are blended with garlic and then ground before the salt is added.

The HERB FARMacy
30 Elmwood Street
Salisbury, Mass.
978-834-7879