Trout Lake Farm was born in the Cascade Mountains of Washington State in 1973. The tiny Trout Lake valley was chosen for its abundance of pure water — the farm’s irrigation is provided by the White Salmon River, fed by glaciers on Mt Adams — its temperate climate, its rich soils and its isolation from pollution, all of which make the area ideal for the cultivation of crops. The founders of Trout Lake Farm saw an opportunity to provide organically grown culinary and medicinal herbs that would be far superior to the relatively poor-quality herbs in the market at the time.
Trout Lake Farm’s original crops were Mint, Catnip and Red Clover. Later, farmed acreage and a milling operation in Grant County (eastern Washington) were added to the farm’s holdings. Trout Lake Farm East offers a drier, warmer climate great for growing catnip, peppermint and many root crops.
Trout Lake Farm’s primary crops are Echinacea purpurea and Echinacea angustifolia, Catnip, Peppermint, Spearmint, Skullcap, Valerian, Burdock, Marshmallow, Alfalfa, Lemon Balm, Oatstraw, Raspberry leaf, Dandelion and Nettle.