Discover Creativity with Roots and Shoots

Hyssop anise is an aromatic herb with spiky purple flower clusters and fragrant leaves that smell and taste of licorice with hints of mint. Both flowers and leaves are edible, offering a sweet, herbal flavor that works well in teas, salads, baked goods, syrups, and cocktails. Loved by pollinators and chefs alike, it brings vibrant color to dishes while adding a distinctive, naturally sweet anise note.

Huacatay, also known as Peruvian black mint, is a fragrant herb native to the Andes with slender green leaves and a flavor that blends mint, basil, tarragon, and citrus notes. It is a key ingredient in Peruvian cuisine, most famously used in ají de huacatay sauces and marinades for meats, vegetables, and potatoes. Fresh or made into pastes, huacatay adds a bold, aromatic depth that’s both herbal and slightly floral, making it a prized culinary herb in South American cooking. 

Lemon balm is a fragrant herb from the mint family with bright green, slightly crinkled leaves and a refreshing, lemony aroma. Its flavor is mild, citrusy, and slightly sweet, making it ideal for teas, cocktails, salads, desserts, and savory dishes that benefit from a hint of lemon without acidity. Known for its calming properties, lemon balm is valued both in the kitchen and for herbal remedies, bringing fresh flavor and aroma to seasonal cooking. 

A refreshing, aromatic blend of sorrel, oxalis, lemon balm, and lemon basil — crafted to deliver a bright burst of citrus with every bite. The natural tang of sorrel and oxalis meets the fresh, herbal lift of lemon balm and the sweet zest of lemon basil, creating a mix that is as vibrant in flavor as it is in appearance.  Perfect for finishing seafood, poultry, ceviche, and summer salads. 

** Electrify this mix by adding buzz buttons** - Show Stopper!

Our Seasonal Special Blend changes with the rhythms of the farm and the season, highlighting the freshest microgreens, herbs, and edible flowers at their peak. Each mix is crafted to showcase vibrant colors, bold flavors, and unique textures that you won’t find anywhere else.

Perfect for chefs who love variety and creativity, this rotating blend keeps your menu exciting and ever-evolving 

Viola is a delicate edible flower with soft, velvety petals in shades of purple, blue, yellow, and white, often with intricate markings. It has a mild, slightly sweet, grassy flavor that pairs well with both sweet and savory dishes. Commonly used to garnish cakes, pastries, salads, and cocktails, violas add a touch of elegance and color while being tender enough to enjoy whole.

Buzz buttons, also known as electric daisies, are small yellow-gold edible flowers from the plant Acmella oleracea. They are famous for creating a unique tingling, numbing, and slightly citrusy sensation on the tongue, caused by a natural compound called spilanthol. Buzz buttons add an unexpected sensory element to cocktails, salads, and savory dishes, enhancing flavors and creating a memorable dining experience. 

Oxalis, often called wood sorrel, is a small, tender plant with clover-like leaves and delicate star-shaped flowers. It has a bright, tangy, lemon-like flavor from natural oxalic acid, making it a favorite garnish for chefs. Its fresh, citrusy taste pairs well with salads, seafood, desserts, and cocktails, and its vibrant leaves and blooms add visual appeal. 

Oxalis shamrock is a decorative variety of oxalis valued for its clover-like leaves, which can be vivid green or deep purple, and its small, starry blooms in shades of white, pink, or yellow. Often associated with luck and St. Patrick’s Day, it is also edible, with a pleasantly tart, lemony flavor that comes from natural oxalic acid. This bright, tangy taste makes it a striking garnish for salads, seafood, and desserts while also serving as a beautiful potted plant or garden accent.

Nasturtium is an edible flower and leaf with a vibrant, peppery flavor similar to watercress, making it a favorite in both gardens and kitchens. Its blooms come in brilliant shades of orange, yellow, and red, adding bold color to salads, sandwiches, and garnishes, while the round leaves provide a fresh, spicy bite. Both flowers and leaves are rich in vitamin C and lend a lively visual and flavor accent to savory and even some sweet dishes. 

Our edible flower mix is a curated selection of seasonal blooms chosen for their flavor, color, and visual impact. Combining varieties like violas, nasturtiums, marigolds, alyssum, borage, and more, these mixes offer a balance of sweet, peppery, tangy, and aromatic notes. Perfect for garnishing salads, pastries, cocktails, and tasting menus, they provide chefs and home cooks with a ready-to-use blend that turns ordinary dishes into vibrant, eye-catching creations.