“Farm-to-table means freshness. Local food is by definition fresher because it’s not transported on a truck or plane to get to you. Growing yourself is as local as it can get. There’s a huge difference between just-cut produce and something that’s been shipped across the country. Once you try ultra-fresh herbs, you’ll want them everywhere in your food. So growing your own food is a great way to support farm-to-table, and the best way to have the freshest cooking,” says Robert Liang, CEO of Farm.One, which is a technology-powered urban vertical farm located in New York, NY.
To this effect, it is becoming a trend to cultivate home gardens that will allow for the growth of herbs — and even botanicals — in a small space, inside and year-round. Interest around these growth pods and mini-gardens has been more than piqued, as Farmer’s Markets shut down in the cool winter months, but the demand for fresh flavors does not go dormant.
“The scent of fresh-cut herbs straight from your windowsill is intoxicating,” Liang says, adding that those who are really getting into the homegrown game are going above and beyond the universal herbs we all know and love.