Fresh culinary herbs are an important part of the modern-day restaurant cuisine; however, is has also become a popular part of the modern mixologist’s cocktail menu. Bartenders, much like chefs are constantly looking for ways to enhance the flavor of classic and signature cocktails. The trend ‘farm to kitchen’ is more often now ‘garden to kitchen’ which has led the way the herb garden. However, having a garden out back of your restaurant is not a luxury that urban restaurants have, as space options are generally very limited; hence, the growing popularity of the vertical herb garden – allowing one to grow a variety of plants in small spaces.

Popular vertical garden’s herbs & flowers that can be used for home-made syrups, bitters, and infusions, and/or for garnishes and muddled drinks.


Basil, Bay Tree, Chamomile, Cardamon, Chive Blossom, Cilantro, Dandelion, Dill, Fennel, Ginger, Lavender. Lemon Balm, Lemon Verbena, Lemongrass, Lilac, Mint, Oregano, Rose petals, Rosemary, Sage, Tarragon, Thyme.