A boutique garden center cultivates community through an array of workshops and a welcoming atmosphere.
By Maria Allen
Photography by Kate Rogan
Friends for more than 20 years, Lisa Swanson and Cherie Myatt have always enjoyed being surrounded by plants and flowers. For Swanson, a master gardener with a background in landscape design, getting her hands dirty was second nature. For Myatt, whose career has been in the corporate world, gardens have always been an escape–a place to de-stress and enjoy the beauty of nature.
Fueled by an entrepreneurial spirit and a dream of sharing their passion with the South Shore community, Swanson and Myatt decided to team up to create a one-of-a-kind garden boutique. In June of 2023, after years of planning and an extensive renovation of a preexisting nursery structure, the two friends opened The Root in Scituate. More than just a place to purchase plants, the business offers a welcoming environment where members of the public can relax, learn something new, and possibly make a few friends.
The Root attracts many of the usual suspects: plant lovers, friends of plant lovers, and shoppers searching for nature-themed gifts or decorative home accents. But they aren’t the only ones who have become enchanted by The Root. There are bookworms who come to relax and read on the expansive back patio, needlepoint groups that convene at the long wooden tables in the greenhouse, and work-from-home professionals who come to enjoy the peaceful atmosphere with a coffee and a laptop.
“We have moms who come by with their kids to have lunch on the patio and visit with the goats and chickens,” says Swanson. “It was Cherie’s idea to incorporate the animals and make the property a destination for families.”
“The Root was designed to be a sanctuary,” explains Myatt, who says she was inspired by visits to elegant home and garden shops like Terrain in Westport, Connecticut. The main storefront area at The Root has a Northern California vibe. There are elegantly appointed potted plants of all sizes interspersed with small garden-related accessories. Leafy vines drape gracefully over the edge of a series of wooden ladders hung overhead, adding to the feeling of being surrounded by nature. Visitors will also find citrus trees and jasmine trees, as well as highly sought-after plants like the Thai Constellation Monstera. “Lisa always tries to bring unique varieties of plants into the boutique,” says Myatt.
The Root also offers a variety of design services, including houseplant consults, seasonal container beautification, and floral subscriptions–thanks to the flourishing flower garden at Myatt’s Hingham home. Five years ago, prior to opening The Root, Myatt and Swanson established Root to Rise, a philanthropic farmstand where they sold flower bouquets and donated the proceeds to local charities. The two friends have since made Root to Rise a charitable branch of The Root, allowing them to give back to deserving causes and continue their core mission of ”gardening for good.”
Hands-on workshops have become another big draw at The Root. Just inside the front door, a chalkboard sign lists upcoming programs. Topics range from beekeeping and candle making to mocktails and charcuterie board classes. Swanson and Myatt plan to expand their offerings even more in the coming year, adding things like yoga classes and a build-your-own-bouquet bar. They also have plans to open up the property for small private events.
“I had an aunt who would say that you should always have something fresh and blooming in your home,” says Swanson. “Being around plants is very therapeutic and we love that we’re able to spread joy through nature.”
Learn more at therootscituate.com.
Baking with Botanicals
A conversation with Alexandra Griffin, founder of Alma Kitchen.
Alma Kitchen founder, Alexandra Griffin recently hosted a Baking with Botanicals workshop in the greenhouse at The Root. A self-taught chef and recipe developer, Griffin has spent over a decade in the food and beverage industry. During her visit to The Root, she prepared a beautiful spread of dishes, each containing edible flowers. We sat down with the Dedham resident to learn more about her career as a content creator and her passion for edible flowers.
Are you a gardener? Where do you source flowers for your recipes?
After recently moving to the suburbs with my family, I’m thrilled to now have the space for a garden! A kitchen garden is certainly part of that, but because of the volume of edible flowers I’ve needed historically, I’ve sourced them online (and you can, too!).
Can you share a few helpful tips for sourcing or using edible flowers in baking/cooking?
Edible flowers are best when picked fresh from a garden, but if growing your own edible flowers isn’t an option, I encourage you to check your local farmers market. Another great source online is Gourmet Sweet Botanicals. No matter where you source from, you should always be sure the flowers you’re using are safe for consumption and pesticide-free.
What can people expect to receive if they subscribe to your newsletter?
In a world where we’ve been conditioned to digest huge amounts of content in minutes, I consider our newsletter a place to take a beat. It’s sent through a platform called Substack each Monday. Readers can expect 3-4 recipes a month, seasonal produce shopping guides, thoughtfully curated gift guides, and inspiration for hosting beautiful gatherings at home, all designed to celebrate the best of the season with your loved ones. So if you’d like to better understand how to pick the best tomatoes at the market, or are looking for a hostess gift that celebrates the vibrant flavors of summer, you’ll find it there.
To learn more, follow @almakitchenco on Instagram.
Chive Blossom Olive OIl Crackers
Recipe by Alexandra Griffin
Ingredients
1 3/4 cups all-purpose flour
2/3 cup water
1/4 cup olive oil, plus more for greasing the bowl
1/4 tsp kosher salt
1 tbsp fresh chive stems, chopped
16-20 purple chive blossom flowers (optional)
Flaky salt for finishing
Directions
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Combine all the ingredients in the bowl of a standing mixer. Using a dough hook, mix on medium speed until the dough comes together and becomes smooth, about 5 minutes.
Remove the dough from the bowl and form it into a smooth ball. Lightly drizzle olive oil around the edges of the bowl, and place the ball of dough back into the bowl. Cover with a kitchen towel and let rest in a warm place for 20 minutes.
Once rested, place the dough on a lightly floured surface and cut into 16 even pieces.
Using a rolling pin, roll out each piece of dough until very thin, but not transparent. Using your fingers, break up the petals from ~1 chive blossom and sprinkle them evenly over the cracker. Press the petals into the dough by going over it 1-2 times with the rolling pin.
Gently transfer to the baking sheet and sprinkle with flaky salt. Repeat with the remaining 15 pieces of dough.
Bake for 10-12 minutes or until golden.
