heavenly scent herb farm

Winter Shoppe
Winter Shoppe

Greenhouse Features

  • Annuals & Perennials
  • Seedums & Topiaries
  • Herbs & Grasses
Explore our two large greenhouses, taste the sweet Stevia plants, the wonderful fragrance of the Dalia’s and the beauty of the large banana trees.

Herbal Summer Faire

August 29th, 10-5
August 30th, 11-5
Admission: $2

- 48 Different Artisans
- Delectable lunch by Savory Thymes Cafe
- Master Gardeners on hand to answer questions
- Browse the air conditioned shoppe
- Stop by the greenhouses


Calendar of Events

About Us

Winter Shoppe

Heavenly Scent Herb Farm is a unique and delightful place to visit. Housed in a 1910 barn painted to look like three European store fronts, the shop offers a variety of home decor items, candles, cement statuary, body care products, culinary spices and much more. 


You will be surrounded with bright beautiful colors and stunning fragrances as you stroll through various themed gardens. Grow your own memories by selecting from the many specialty herbs, perennials, scented geraniums, topiaries and trellising plants in the greenhouse. 


Workshops are offered throughout the year. Navigate to the workshops or call for a schedule(810-629-9208). Birds and butterflies visit us daily...Shouldn’t you?



Heavenly Scent Recipes

1lb Chicken
1 quart chicken broth
1 Red Pepper
2 tbs Pesto
1/2 cup Mayo
8 oz Cream Cheese
2 tbs Sour Cream
1/4 cup Chives

Boil chicken in chicken broth until internal temperature is 170 degrees. Then cut into 1/2" pieces.
Grill red peppers (or blacken in the oven with a bit of olive oil on the skin, remove blackened skin before dicing) and then dice.
Combine chopped chicken, diced peppers, pesto, mayo and salt/pepper to taste. Combine softened cream cheese, sour cream and chives. Mix until smooth and creamy.
Cut bread or croissants and spread cream cheese spread on before scooping the chicken salad.

4 lemons
1 ¾ cups sugar
1 ½ cups butter
4 eggs, beaten

Into a heatproof bowl, finely grate zest of lemons. Squeeze lemons and pour juice into bowl. Stir in sugar. Cut butter into small pieces and add to the rest of the ingredients.
Set bowl over a saucepan filled a quarter of the way with simmering water. Stir until the butter has melted and the sugar has dissolved. Strain eggs through a strainer into the mixture.
Cook gently, stirring frequently, 10 to 15 minutes, until the mixture is thick and creamy. Pour into clean, warm jars and seal while still hot. Store in the refrigerator until ready to use.
Makes about 1 ½ pounds

1 cup soften butter
1 ½ cups sugar
2 eggs
3 cup flour
2 t baking powder
1 t salt
2 t vanilla extract
1 t grated lemon peel
      or orange peel
2 T crushed Fennel seed

Sift together flour, baking powder, and salt. Cream butter and sugar; add eggs and mix well. Work in flour mixture blend well adds lemon peel, vanilla, and seed blend together. Chill 4 hours or over night. Roll out spoon into small muffin pans. Bake on greased cookies sheets or greased muffin pans 10 min. at 350 degrees.