“Thirty years ago, we bought a lone acre of fallow farmland,” she relates. “It appealed to me because of an ancient, well-established quince tree and the view of the bay.” Believing “there is simply no comparison with store-bought herbs,” she quickly began transforming the tract with all the herbs and fruit trees necessary for kitchen production. Three decades later, Tangled Garden has grown and matured—having converted an old shed into an enchanted apothecary shop and eventually a tearoom.