![]() Today she is clear that the wonderful people she works with are to be credited for the gorgeous landscape, thirty years in the making. ![]() At the beginning, she and the kitchen staff were the only weeders. I ask McClare about her approach to taming the plants and she says she must give credit to the gnomes and fairies: "I always tell people I don't have much control of the garden anymore, they just leave me a list." In actuality, the space has evolved slowly. "When I need to use a machete then I will be done," she says. Scenes from the movie have characters untangling the landscape, and you can see the inspiration for the wild landscape here. When I asked her to share where she drew her inspiration from for the landscape, she eagerly shared that she'd been "haunted by a movie" since childhood only find it again in adulthood and realize it was The Secret Garden. Upon arrival at Tangled Garden today, guests are met by a massive weeping beech, towering over the entryway and the shop where those jellies are sold, and where visitors begin their tour through the garden she and her team have been cultivating for decades. "It really set my imagination on fire," McClare recalls, thinking, "'Oh my god, it's going to be enchanting'."Īnd enchanting certainly describes the space today. She got her start in herb vinegars, explaining to me that "herb vinegars in the '80s were as hot as balsamics are now." She walked into her kitchen one day and there, glimmering in the sun, was a bottle of tarragon vinegar that started her journey into her own business. At lunchtime that day, she had a big bowl of it for herself and for the first time really took in the flavours the herb. It was a serving of Nova Scotia chowder at the restaurant where she worked that made her start to see of herbs in a different way as it passed by her on its way to a table, she got a whiff of the parsley on it and was mesmerized by the scent. "Growing up in the '70s, it was maybe dried oregano on pizza," she explained. Beverly McClare grew up in rural Nova Scotia and has a restaurant background, that she credits for helping to spark her love of herbs, which she points out weren't as prominent in everyday Canadian household cooking as they are now. Upon first glimpse, it's hard to believe this 4-acre space started as a 4 X 4 foot herb garden. ![]() Beverly McClare's seaside space is an edible landscape that produces gem-like herb-filled jellies, jams, vinegars and liqueurs, inspired by and harvested from the garden itself.įor over 20 years McClare and her team have cultivated a must-stop spot in Grand Pré, just an hour outside of Halifax. Nestled among the countless wineries found in this fertile region is a hidden gem not be missed, Tangled Garden. Nova Scotia's Annapolis Valley is known for its natural beauty: the high tides of the Bay of Fundy, gorgeous vineyards and its ability to grow the most delicious produce.
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