Chelsea Green Publishing

The Chinese Medicinal Herb Farm

Pages:324 pages
Book Art:Color illustrations and maps
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603583305
Pub. Date November 30, 2011

The Chinese Medicinal Herb Farm

A Cultivator's Guide to Small-Scale Organic Herb Production

By Peg Schafer
Contributions by Sean Fannin
Foreword by Steven Foster

Availability: In Stock


Available Date:
November 30, 2011


A leading light in the field of medicinal herb cultivation, The Chinese Medicinal Herb Farm is the first cultivation guide of its kind, and presents invaluable information for growers interested in producing high-quality efficacious herbs in all climates of the US, with the historical connectedness of ancient practitioners.

It has become increasingly important-especially as the market for herbal medicine continues to grow-that we transition to local and domestic medicinal cultivation. Increasingly there are concerns in regards to not only the quality but the purity of imported herbs, and wild herbs picked for medicinal purposes are ever more endangered than in past years both at home and abroad.

Peg Schafer, longtime grower and teacher, guides readers with information on propagating, cultivating, and harvesting Chinese herbs, and presents fascinating new scientific data that reveal the age-old wisdom of nature and the traditional systems of Chinese medicine. Through 79 detailed herb profiles--all tested and trialed on Schafer's certified organic farm-Schafer offers easy-to-follow information, suitable for both growers and practitioners, for growing efficacious wild-simulated herbs. Also included is important information on species conservation, crop integration, and how to avoid the introduction of invasive species. Sidebars on traditional medicinal uses for each herb and delicious recipes are also featured throughout.

Vegetable and CSA farmers will find this book of great interest for adding value-added crops to their repertoire, and beginner growers looking to incorporate medicinals into their gardens will find this an invaluable guide to understanding where herbal medicine comes from, and will make eating-your-medicine more accessible than ever.


"For the practitioner of Chinese medicine, The Chinese Medicinal Herb Farm is a teacher, drawing us closer to the herbs we use. For the casual gardener, it is a handbook for growing fresh Chinese herbs as part of a healthy diet. For anyone who has an interest in growing their own Chinese herbs, Peg Schafer gives us a new reason to look forward to spring."--Andrew Ellis, author of Notes from South Mountain: A Guide to Concentrated Herb Granules

"Peg Schafer, the most experienced Chinese medicinal herb grower in North America, charts a new course in Chinese medicinal plant cultivation by providing the guidance needed to grow the most important of these herbs domestically. This book offers more than just cultivation tips, but also an assurance of proper plant identification, optimal growing and harvesting conditions, freshness of materials, and the ability to access Chinese medicinals with the lowest carbon footprint possible."--Roy Upton, Executive Director, American Herbal Pharmacopoeia

"Peg Schafer understands in more ways than one that good health springs from the land. Herbs from the Chinese tradition perfectly complement more familiar healing plants. The concept of "regional medicine farms" resonates so well with the growing desire to eat more locally. But of course! We are what we eat, and that includes the medicinal plants that work with our bodies to create wholeness. Every plant person will instantly recognize the gift waiting within this book-Schafer shares many astute observations of how each plant garners medicinal oomph, what she calls the vital qi (chi) of each herb. And that's the right sort of inspiration to launch any thinking gardener!"--Michael Phillips, author of The Holistic Orchard, and co-author Nancy Phillips of The Herbalist's Way

"Peg Schafer is the best artisanal grower I know. For this book, she has distilled the knowledge of the small group who, over the past two decades, has pioneered North American production of Chinese medicinal herbs, and tested it through direct experience. This book clearly explains the whys as well as the how-tos, and delivers information into the eager hands of all perennial polyculturalists who will grow us a post-peak oil healthcare system; it is a gift to us all."--Jean Giblette, owner, High Falls Gardens and co-founder,

"This is by far the most detailed and thorough book that addresses the urgent issue of organic cultivation and processing of Chinese herbs. It will have a profound effect on future land use, herb availability, pesticide burdens, and sustainability in a field that is expanding rapidly around the world. I can't stress enough how valuable and rare this information is to practitioners and users of Chinese herbal medicine. I highly recommend this book for all TCM herbalists, as well as gardeners and farmers who want to learn the art of the organic cultivation of Chinese medicinals."--Bill Schoenbart, L.Ac., D.A.O.M

Book News-
Schafer, affiliated with the Chinese Medicinal Herb Farm in Petaluma, California, co-founded the first U.S. company to offer organic, domestically grown Chinese medicinal herbs. In this guide for Chinese medicine practitioners and organic farmers, she gives advice on organically growing and harvesting 79 medicinal herbs. Most of the herbs are used in Chinese medicine, but a few belong to the Ayurvedic tradition. The first section of the book gives background on herbal traditions, risks to the future of herbalism, and conservation and global trade in medicinal plants. This section also gives general advice on cultivation in the nursery, garden, and field, and on harvesting, drying, storing, and shipping herbs, collecting and saving seeds, and selling herbs. The book then provides profiles of 79 herbs. Each herb entry gives a plant description, advice on propagation and planting, a list of suitable plant companions, and a brief summary of medicinal uses, plus notes on field production, pests and diseases, and harvest and yield. Each entry also includes a couple of color photos of plants in the field and the roots, flowers, or other parts when processed for medicinal use.

"Comprehensive" best describes Schafer's specialized resource. She begins, appropriately, with a discussion of small-scale cultivation as a way to protect the environment and be part of the international trade in medicinal plants. The growth of herbal trade parallels the increase in the number of Americans exploring acupuncture and other elements of traditional Chinese medicine, so this guide will meet the rising do-it-yourself interest in growing medicinal herbs. Schafer's easily understood instructions are accompanied by boxed inserts of important tips, charts and tables, and photographs. Most of the book is dedicated to 79 detailed herb profiles with growing information and medicinal uses. Also provided are plant and medicinal name cross-references; hardiness-zone maps with a China-U.S. latitude overlay; resources for herb seeds and plants; recommended readings, listings of websites, and herbal and conservation organizations; and an all-important glossary of horticultural, medicinal, and Chinese terms. This genuinely unusual, authoritative manual will likely be in brisk demand.


Peg Schafer

Peg Schafer is recognized as one of the pioneers and leaders in the field of the cultivation of Asian herbs. After more than fifteen years of commercial herb cultivation and research at the Chinese Medicinal Herb Farm in Petaluma, California, Schafer has distilled her findings into a guide for growers and practitioners of Chinese medicine. Schafer has played an influential role in establishing a network of organizations including Fu Tian Herbs, the first company in the United States to solely offer certified organic, domestically grown Chinese herbs (which she co-founded), The Sonoma County Herb Association, and The Medicinal Herb Consortium. Along with offering seed and field-grown herbs, Schafer's own Chinese Medicinal Herb Farm operates as an experimental farm to investigate herb cultivation and aid herb conservation. Its internship program gives people hands-on knowledge experience in all aspects of growing and harvesting Chinese herbs.


The Small-Scale Dairy

The Small-Scale Dairy

By Gianaclis Caldwell

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations.

Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.

Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.

Available in: Paperback

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Paperback $34.95

An Unlikely Vineyard

An Unlikely Vineyard

By Deirdre Heekin

Named one of the Best Wine Books of 2014 by The New York Times, An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin’s farm from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment.

Is it possible to capture landscape in a bottle? To express its terroir, its essence of place—geology, geography, climate, and soil—as well as the skill of the winegrower?

That’s what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, eight-acre hillside farm and vineyard in Vermont.

But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from cider and perry making to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases. As Eric Asimov, chief wine critic for The New York Times, writes, “I love this book, which conveys beautifully why the best wine is, at heart, an agricultural expression.”

Challenged by cold winters, wet summers, and other factors, Deirdre and Caleb set about to grow not only a vineyard, but an orchard of heirloom apples, pears, and plums, as well as gardens filled with vegetables, herbs, roses, and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture, and biodynamic farming.

Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.

Available in: Hardcover, Paperback

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An Unlikely Vineyard

Deirdre Heekin, Alice Feiring

Hardcover $35.00

Rebuilding the Foodshed

Rebuilding the Foodshed

By Philip Ackerman-Leist

Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home—and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters.

But now it's time to take the conversation to the next level. That's exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead.

Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small—issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that's resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered?

Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local-food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.

Available in: Paperback

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Deborah Madison, Philip Ackerman-Leist

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Humane and Healthy Poultry Production

Humane and Healthy Poultry Production

By Karma Glos

Part of the NOFA guides. Includes information on:

  • Organic poultry basics
  • Establishing the facilities (housing and equipment, choosing and using litter, outdoor access, brooding, grazing and pasturing)
  • Purchasing and brooding chicks
  • Organic feed and supplements
  • Poultry health care in the organic system
  • Management challenges (production and culling, spotted shells, yolk color)
  • Slaughter and Processing
  • Marketing
  • Production expectations and economic viability

Available in: Paperback

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Karma Glos, Jocelyn Langer

Paperback $12.95