The eclectic nursery on John’s Island specializes in herbs, succulents, perennials, and seasonal vegetables
Ella Cowen (left) and Danielle Spies with Havapoo pup, Roy, in one of the many flourishing greenhouses at Sea Island Savory Herbs
CM: Tell us about the history of your business and this land.
DS: We’re out on John’s Island along Church Creek, with a three-acre camellia forest planted by Skip Madsen in the 1940s. The Madsen family started this farm—some may remember Pete’s Herb Farm, an early local resource for fresh herbs—and they’re still part of the story. They’ve supported us in countless ways, from sharing wisdom to offering a helping hand when we’re navigating something new. Their legacy is part of the land.
Our path to this farm has been full of love, hard work, and a little bit of magic. Kirk Young bought the farm from Pete Madsen in 2009 and renamed it Sea Island Savory Herbs. I started working here in 2011, while also working at Joseph Fields Farm. Danielle met Kirk through Hyams and started part-time in 2009. She moved into a full-time role soon after. As Kirk’s focus shifted to his other business, we gradually found ourselves running the farm. Over time, he offered to sell it to us, and we began slowly buying it.
EC: This is a family farm in every sense of the word. It has always been, starting with the Madsens. When we began, I was married with no children, and Danielle had a seven-year-old daughter. Now, I have a daughter and son, and Danielle is married with a young son and an adult daughter who grew up here, too. Our kids are a part of life on the farm—they help out, are all over the farm, always barefoot, sometimes use a wheel barrow as a pool to cool down, and sell crafts at the markets. Our spouses are here, too, showing up in all kinds of ways, whether it’s fixing irrigation, rebuilding greenhouses, helping at events, or making music.
CM: What can folks expect to find?
DS: There’s a wide variety of herbs—mostly culinary, many medicinal, and some that are both, from lemon verbena and ashwagandha to 10 varieties of thyme and 14 varieties of mint. A number are used in traditional and spiritual practices from around the world; others are the kind of herbs you reach for when you’re cooking dinner or brewing tea. We also have succulents and a variety of unique ornamental plants. There are cuttings we’ve brought back from our travels, gifts from customers, and heirlooms from old gardens.
CM: We hear your Makers Markets are pretty magical.
EC: Our Makers Markets are a true reflection of the spirit of the farm. We hold them in a clearing in the camellia forest, a beautiful spot filled with local artists, live music, and kids running around—some of them selling their own handmade goods. The markets are laid-back, joyful, and deeply rooted in community. Mark your calendars: the next one will be the Saturday of Thanksgiving weekend.
CM: How can folks know when you’re open for business?
DS: We try to keep things simple. We’re open Monday through Saturday from 9 a.m. to 4 p.m. in the spring, and 9 a.m. to 2 p.m. the rest of the year, except when we close in July. We post events like our Makers Markets on social media (@seaislandsavoryherbs). If you can’t find us when you get here, ring the bell up front!
