Visit our 75 by 140 foot display garden and see all the herbs you can imagine. Blue Heron Herbary is located on Sauvie Island on the banks of the Columbia River. The garden is in a natural setting bordered by a wildlife refuge where waterfowl, eagles, cranes and of course, blue herons abound. The garden is home to songbirds, bees and butterflies. 

When you visit the garden, you'll notice that we use unique unusual herbs, as well as household herbs as landscape plants. Over 275 herbs are planted in specialty beds. Some of our specialty beds are: Mediterranean, Tea, Salad, Bee and Butterfly, Lavender, Asian and of course our Shakespearean bed. 

We specialize in having the widest selection of unusual herbs possible, from Ashwaghanda to Yarrow, as well as the finest culinary plants on the market. 

Featured Herb - Vietnamese coriander

Vietnamese Coriander herb grown locally in Portland Oregon
Vietnamese coriander (Perusicaria odorata) or Rau ram is an herb whose leaves are used in Southeast Asian cooking.

Although used in many countries including Malaysia, Singapore, Thailand and Laos - the leaf is mostly identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw summer rolls, as well as in some soups and stews.  

The taste is spicy, tangy and hinting of cilantro. This is a water loving plant and it easily roots with cut stem in water.

Vietnamese Coriander is a wonderful and unique addition to your garden and meal making. Perfect for summers salads and soups.

This recipe for Avocado Salmon Salad Rolls sounds amazing! Salad rolls are a great light summer meal.
Vietnamese Salad Rolls with Salmon and Avocado

4 ounces rice vermicelli, boiled about 3 minutes, rinsed under cold water, drained
6-ounce salmon fillet, grilled
green mango, peeled, finely julienned
carrot, peeled, finely julienned
mint, rau ram (daun laksa or Vietnamese cilantro), cilantro
red leaf or butter lettuce
avocado, halved and thinly sliced
rice paper rounds, dampened to make pliable

a sauce of 2 TBS Shark Brand Sriracha sauce mixed with 3 TBS hoisin and 1 TBS kecap manis 

Lay a round of rice paper on a board or plate.  Place a lettuce leaf on top of the rice paper.  Put on some rice noodles, carrot, and mango.  Top with salmon, herbs, and some sauce.  Place two slices of avocado and some cilantro leaves near the top of the round.  Roll and seal.


Read more about this recipe and see images on the blog Javaholic.