Farming above the flood.

What's Inside

Our botanical foundation

The plants we work with — a short, traceable list, nothing filler and nothing you can’t pronounce. Hover or tap any of them to learn more.

Green Tea LeafCamellia sinensisLeafGrassy and brisk, with a clean finish.Green, black, white and oolong all come from this one plant. Only the processing differs. Astragalus RootAstragalus membranaceusRootMild and faintly sweet, almost beany.A member of the pea family. Traditionally sliced into long flat strips. Turmeric RootCurcuma longaRhizomeEarthy and peppery, with a bitter edge.A close relative of ginger. Its colour is so tenacious it has been used as a dye for centuries. Burdock RootArctium lappaRootDeep, earthy, faintly sweet.Eaten as a vegetable in Japan, where it is called gobo. Its hooked burrs inspired Velcro. Ginger RootZingiber officinaleRhizomeWarm and pungent, with a citrus lift.Not a root at all — a rhizome, which is an underground stem. Rosehips FruitRosa caninaFruitTart and bright, close to cranberry.The fruit a rose leaves behind once the petals fall. Mullein LeafVerbascum thapsusLeafSoft and mild, faintly grassy.Fine silvery hairs cover every leaf. The flower stalk can reach two metres in one season. Peppermint LeafMentha × piperitaLeafCool, sharp and sweet.A natural hybrid of watermint and spearmint, not a species of its own. Calendula FlowerCalendula officinalisFlowerMildly bitter, faintly resinous.Also called pot marigold. Its petals were once used to colour butter and cheese. Marshmallow RootAlthaea officinalisRootFaintly sweet, and silky in water.The original marshmallow confection was made from this root. Raw HoneyWhole foodFloral and changeable.The flavour shifts with the season and whatever the bees were visiting.

Also Growing

More roots than one

Nature's Roots is also home to Rootwave, a sister project carrying the same values — build it yourself, own it outright — into music.

Gallery — Coming Soon

Photos from the farm, the storm, and everything since.