An Outdoor Classroom

The garden consists of three acres of organically raised crops, including vegetables, fruits, cut flowers, and herbs. It also includes a one-acre apple orchard and makes use of season extension practices such as a heated greenhouse and three unheated hoophouses.

The garden manages a small apiary, chickens, and a compost operation. We strive to model sustainable agriculture practices and use the draught power of two Belgian work horses whenever possible.

Vegetables and herbs from the garden include:

  • kale, mustard greens, and cabbage
  • winter and summer squash
  • lettuce, arugula, spinach, and salad mix
  • eggplant, tomatoes, cucumbers, and peppers
  • onions, garlic, and leeks
  • potatoes and sweet potatoes
  • green beans and peas

Culinary herbs include cilantro, basil, dill, mint, parsley, winter savory, and rosemary.

Garden Herb Crew lip balm

Where Business Meets Bee Balm

The herb garden is a small section of the garden where we grow mint, chamomile, yarrow, nettles, fennel, echinacea, calendula, bee balm, borage, comfrey, lavender, arnica, passion flower, St. John’s Wort, and more.

The herb garden supports the work of the Herb Crew in creating lip balms, hand salves, teas and other products, providing extensive learning for crew members on business plans, marketing, customer service and sales.

Food is my dearest love and passion- growing it, cooking it, eating it, and talking about it. I love working at the garden, learning the details about crop rotation and planning, plant families and their needs, selling at market, and raising poultry. […] Being at Warren Wilson has provided me with so many opportunities for growth. I get to take all kinds of interesting classes, work outside with food every day, teach elementary students, lead student groups, and learn about my place in the world.

Alex Lines ’18, Garden Crew Leader, Environmental Education major
Honey Bee

Investigating Colony Collapse

Dr. Jeff Pettis, an entomologist with an expertise in honey bees, visited the College’s apiary as part of his work investigating and identifying the causes of the devastating loss of honey bee colonies, a phenomenon called Colony Collapse Disorder (CCD).

While on campus, he spent time with Cecile Parrish ’14, and Shaun Ditzler ’16.