Community herb garden

Haihara's Community Garden

The herb garden at the Haihara Art Centre is a community garden that offers a pleasant place to relax, enjoy nature, and work together. In the fall of 2024, restoration of the overgrown herb garden began in collaboration with Blokgarden, a company specializing in community gardening. The goal was to restore the area to active use for the enjoyment of all local residents after a long hiatus.

A new phase for the herb garden began with a community planting event at the “Haihara Awakens!” summer kickoff on May 24, 2025. The garden features traditional edible plants that emphasize perennial growth, practicality, and timelessness.

Herb garden is open to everyone. Visitors can stop by to rest, learn about the plants, and observe the garden’s changing seasons. A compost bin for weeded weeds, as well as a water tank and watering cans for garden irrigation, are available for use. As the harvest ripens, you are welcome to gather the garden’s bounty for your own use.

Anyone interested is welcome to help tend the garden. Together, we can learn about gardening, get to know the plants, and spend time working in the garden. Herb garden is being built as a shared space where knowledge, experiences, and a sense of community are fostered.

The History of Herb Garden

The roots of the Haihara herb garden stretch back over a hundred years. After the death of the estate’s owner, Anselm Grahn, Haihara was managed by his daughters Aline, Jenny, and Naema Grahn, who were known as the “maidens.” During the sisters’ tenure, from 1895 to 1932, the Haihara estate flourished both economically and culturally.

Each sister had her own area of responsibility: Aline took care of the barn, Jenny handled the baking, and Naema tended the garden. Naema also cared for the estate’s extensive herb garden, which is believed to be the predecessor of today’s community garden. It continues to cherish Haihara’s long gardening tradition and brings the area’s history into today’s community activities.

Useful Plants in the Yard

Useful plants in the yard have traditionally been grown near houses and other buildings. They are often long-lived, prolific, and versatile plants, and they are an integral part of everyday food production and the yard landscape.

Hops

Humulus lupulus

Hops are a vigorous, fast-growing vine that was once an important crop for every household. Its cones have been used in beer brewing, which is why hops were often grown right next to buildings—where their practical importance in daily life was most evident.

Cluster Onion

Allium cepa Aggregatum group

Clustered onion is a bulbous plant that forms several small side bulbs around the mother plant and propagates by division. It has been a prized crop due to its reliable yield, good shelf life, and ease of care. Cluster onions have been used both fresh and for winter storage, and their mild yet distinct flavor has made them an important part of everyday cooking, particularly as a base for soups and stews.

Rhubarb

Rheum × rhabarbarum

Rhubarb is a long-lived vegetable that yields a harvest in early spring. Its tart stalks have been used in jellies, juices, and preserves—often as the first fresh vegetable available after winter.

Tomato

Solanum lycopersicum

The tomato is a heat-loving vegetable grown for its juicy and aromatic fruits. It is suitable for fresh consumption, cooking, and canning, and is a versatile addition to the kitchen garden. Tomatoes are grown in gardens and greenhouses, where they ripen during the summer and early fall.

Herb Garden

The herb garden is a traditional place for growing herbs and spices. Herbs have added flavor, aroma, and shelf life to food. They have been an important part of both cooking and home remedies.

Sage

Salvia officinalis

Sage is a plant that straddles the line between the kitchen and the medicine cabinet. Its aromatic leaves have been used both in cooking and as a medicinal herb, particularly for treating inflammation and sore throats. The plant is known for its hardiness and strong aroma, which is why even a small amount of leaves is enough to impart a distinct flavor to food and herbal remedies.

Lovage

Levisticum officinale

Lovage is a lush and tall herb that has been used especially to season soups and stews. Its strong flavor, somewhat reminiscent of celery, makes it an aromatic addition to many dishes.

Chives

Allium schoenoprasum

Chives are an undemanding and reliable staple herb. They have been grown in gardens and vegetable patches for generations, serving as an easy-to-care-for and versatile part of everyday cooking.

Thyme

Thymus vulgaris

Thyme is a low-growing and hardy herb that has been used especially to season fatty and preserved foods. Its strong, warm aroma pairs well with meat, vegetable, and casserole dishes. Thyme’s small leaves can be used fresh or dried, and the plant is a prized culinary herb in kitchen gardens. A close relative of thyme, wild thyme (Thymus serpyllum), also grows wild on Finland’s dry heaths and rocky outcrops.

Root Vegetable Farm

Root vegetable fields are areas where plants grow their edible parts either underground or at the surface. Root vegetables have been an important part of the food economy, as they are nutritious, high-yielding, and, when stored properly, can last well into the winter.

Beetroot

Beta vulgaris

The beetroot is an ancient crop that has been used both as a root vegetable and as a leafy green. Its versatility, deep red color, and slightly sweet taste have made it a prized vegetable for preservation.

Turnip

Brassica rapa

The turnip is one of the staple crops of northern agriculture. It is a fast-growing and undemanding root vegetable that has been used in soups, stews, and on its own, either boiled or roasted. The turnip was an important source of nutrition, especially before the potato became widespread.

Carrot

Daucus carota subsp. sativus

The carrot is a root vegetable that has long been cultivated for its sweet taste and good shelf life. It is suitable for fresh consumption, for use as an ingredient in cooked dishes, and for winter storage of boats, and has been a versatile part of everyday cuisine.

Parsnip

Pastinaca sativa

The parsnip is an aromatic root vegetable whose flavor intensifies with cold weather. It has been used in soups, purées, and oven-baked dishes, and it stores well in the ground well into the fall. The parsnip has been a part of northern farming traditions, especially before other sweet root vegetables became widespread.