An aromatic bouquet of rosemary, sage, tarragon, and dozens of other piquant plants mingles with the salt-tinged breeze blowing up from the Bay of Fundy in Nova Scotia’s fertile Annapolis Valley. Beverly McClare carefully threads her way through the brimful rows of herbs, picking perfect specimens destined for jellies, jams, chutneys, and other sweet and savory wares she and her team produce on this idyllic Canadian plot known as Tangled Garden.
