Here, you can view the plants I grow, seasonal wreaths, floral arrangements made to your order, and you can also ask me any herb question that you may have.
I have been interested in flower and herb cultivation and arranging for over 15 years. Practicing and honing my craft, I've learned what I can grow, dry, and preserve for the highest quality and color.
For years now, I've owned and operated my own business, 'Stephanie's Floral.' You may have been to one of my wreath-making classes at City People, or have seen my wreaths at some of the finer floral shops in the greater Seattle Area. Now, however, my business would be more aptly named "Stephanie's Honey, Herbs, & Greens".
You may have been to one of my wreath-making classes at City People, or have seen my wreaths at some of the finer floral shops in the greater Seattle Area; or seen my honey, herbs, and greens at area Farmer's Markets. I sell honey, bunched herbs, greens, and, in the spring, herb plants, at area Farmer's Markets, Whole Foods, and Ravenna Gardens. I also supply herbs and greens to several Seattle area chefs. Some of the herbs I grow are many varieties of Basil, Thyme, Rosemary, Parsley, and on and on ... (see below).
If you would like, I can design a wreath or arrangement to your own specifications — just email me or call me direct @ 800-417-6387. Over the past years, I have learned how to choose the best flowers and herbs for arrangements.
A Robin has built a nest in the basil Vertigrow. We think she is the same robin who built her nest here last year.
Basil Vertigrow
Our greenhouses in late May.
Stephanie also keeps bees - 30 hives, some of which are on the West side of the Okanogan River, and some of which are on the East side of the River.
Bee pollinating peach blooms on the West side of the Okanogan River
In spring, if a hive gets too full of bees, part of the bees swarm outside of the hive. The bees seem to be attracted to this particular juniper tree.
Steph gathers the swarm, adds a queen and the bees start a new hive.
Queen bees and their attendants
Bee forage ... the bees absolutely love the yellow clover!
More bee forage, which also serves as green manure in the peaches
The bees also love the white clover!
Steph's bees in July are busily collecting nectar, pollinating berries and fruit, and making honey ... YUM!
EXTRACTING HONEY
... and happy bees make YUMMY HONEY!
Basil ready for sale at Whole Foods
Stephanie has organically grown herb plants for sale at Seattle area Farmer's Markets starting in mid-April. She also has organically grown herb plants available in the Seattle/Tacoma area, before the first market day, at Whole Foods (Bellevue, Redmond, Roosevelt, West Lake, and InterBay); and at Ravenna Gardens in University Village.
These organically grown herb plants are available:
Loading plants to go to Baker's Acres in Tonasket
Basils
Aroma Basil
Genovese Basil
Genovese Compact Basil
Italian Large Leaf Basil
Napoletano Basil
Nufar Basil
Superbo Basil
Amethyst Basil
Purple Ruffles Basil
Red Rubin Basil
Christmas Basil
Lime Basil
Mrs. Burns Lemon Basil
Pistou Bush Basil
Thai Magic Basil
Thymes
Creeping Thyme
French Thyme
German
Thyme
Orange Thyme
Anise Hyssop
Artichoke
Lemon Bergamot
Lemon Catnip
Chamomile
Chives
Garlic Chives
Cilantro
Dill
Epazote
Eucalyptus
French Tarragon
Horehound
Lavender,Ellagance
Lavender, Lady
Lavender, Munstead Lemon Balm Lemon Grass Marjoram Peppermint Spearmint Oregano, Greek Oregano, Italian Parsley, Curly Parsley, Italian Rosemary Sage Shiso, Green Shiso, Red Summer Savory Stevia
Part of organic gardening is, of course, using natural predators (like ladybugs) to control damaging pests.
Steph on the tractor
A White Peony in Stephanie's Garden
Picking peonies for markets in June
Planting Mammoth Dill
Picking Basil
Basil ... picked and ready to be packed for Farmer's Markets
Hoeing artichokes in July
Artichokes in July
"A good example of biological pest control," says Steph. Ladybugs and ladybug larvae on an artichoke.
Picking parsley early on a September morning. Elvis is a big help!
After being picked and bundled, the parsley is rinsed in our portable field sink, and packed into plastic lined boxes.
