garden1

A Rogue Farms Garden Party

Winter is nearly here, so naturally we’re focused on our next big project. Hops lie dormant this time of year but Revolutions don’t.


Over the next few months, we’re going to be uprooting the Revolution Garden and moving it to a larger plot on our farm in Independence. Never ones to rest on our laurels, we want to experiment with growing more ingredients for our beers, spirits, ciders and sodas.

But before we move, we wanted to harvest the remaining ingredients growing in our garden.

Coriander seeds from the Revolution Garden.
Coriander seeds from the Revolution Garden.

Coriander
Perhaps our tiniest ingredient, the coriander we grow in the garden was cut down in late summer and hung to dry. Every coriander seed is handpicked off the bush and will be used in our Rogue Spirits Spruce Gin.

Orris Root after being dug up and cleaned.
Orris Root after being dug up and cleaned.

Orris Root
This alien-looking root is the rhizome of the well known Iris flower. It serves a double purpose for us: When the iris is blossoming, it provides more food for our bees; after the flowers have died off, the root is harvested, chopped up (imagine trying to cut through a boulder), dried and ground into a powder for our Rogue Spirits Spruce Gin.

Wormwood in the Revolution Garden before harvest.
Wormwood in the Revolution Garden before harvest.

Wormwood
It has been breathtaking to watch this beautiful and incredibly fragrant tree grow. It began as a small start, but has taken over a large portion of the garden over two years. Just walking by, its potent smell permeates the air. There are many uses for wormwood — we’ll send it down to the Rogue Spirits distillery in Newport and see what our distillers come up with.

We clip the tops of the sweet woodruff, leaving the roots to grow again next season.
We clip the tops of the sweet woodruff, leaving the roots to grow again next season.

Sweet Woodruff
When you trim sweet woodruff, there isn’t much of a scent. As it begins to dry it develops a smell of freshly mown hay, roses and vanilla. We’ll use the leaves to craft a sweet woodruff syrup to top our Berliner weisse.

We have some plans for what we’d like to grow in our new, larger garden space. But first, we’ve got to get it built. Join us this spring when we reopen the Chatoe Tasting Room and see what we’ve done to continue to expand and Grow the Revolution!

rogue-farms_hopsbarley_logo-web