Inspired by a celtic wreath knot carved into a granite post in St. Neot village (2 miles from Trevenna), the design is brought to life with growing herbs and few statement vegetables.

Rosemary | Bronze Fennel | Coriander | Flat Parsley | Glove Artichoke | Hyssop | Garlic Chives | Sage | Pineapple Sage | Stridolo | Comfrey | Garlic Mustard | French Tarragon | Wormwood | Thyme | Curry Plant | Oregano | Golden Marjoram | Bay | Mint | Lemon Balm | Chervil

The herbs are harvest throughout the year and used in the Farm Kitchen and as botanicals in our cocktail list.