Green Muse Farm is built on a simple belief: we are not separate from Nature, we are part of it. The farm is a place to practice remembering that—by watching how water moves through a field, how insects negotiate with flowers, how herbs root, spread, and heal long before we bottle, cook, or display them. The work is to learn from those patterns and respond with care: building soil, sheltering pollinators, and growing plants in ways that leave the land more alive than we found it.

On a practical level, that means fresh culinary herbs, medicinal herbs (with a special love for nervines like tulsi), moody cut flowers, and specialty items and seedlings for kitchens, gardens and home apothecaries. Everything is grown in living soil on leased land at New Entry Sustainable Farming Project in Beverly, Massachusetts.

I’m the farmer, a soil‑obsessed biologist and perpetual student of plant ecologies behind the rows. My job is to tend the dirt and do the slow, careful work of growing clean, potent material so that cooks, herbalists, makers, and home potion‑crafters can do theirs. Whether you blend tinctures and teas, stir soaps and salves, or are simply a curious gardener and plant nerd who wants to grow and work with bioregional herbs, my aim is to be a trusted source for deeply tended, living‑soil‑grown plants and flowers.

I grow for people who orbit the edges: herbalists, artists, deep feelers, kitchen experimenters, night gardeners, and anyone who simply wants carefully grown, trustworthy plant ingredients. The farm’s offerings are meant to feel both grounded and a little enchanted: everyday plants grown in right relationship, so that using them feels like a small act of reciprocity with the land that raised them.