Ancient Sumerians created a soap-like substance using fats, ashes, and water thousands of years ago. They inscribed the directions for making it on cuneiform tablets. Romans, Greeks, Babylonians, and other cultures also used similar substances. Two thousand years ago, people in Gaul used soap to try to tint hair red.
For the most part, the earliest versions of soap were used to clean wool before dyeing it, not to clean people’s skin—and it wasn’t until perhaps the 16th century that soap began to be considered a desirable luxury, with Italians probably being the first culture to experiment with perfumed varieties. After that concept was introduced, the next few hundred years saw advances in soap making—and now, in 2020, it’s also being made available at the Culinary Vegetable Institute.
“The same beautiful flowers used in chef’s recipes are now available as part of our Blossom Bar Soap,” shares Chef Jamie Simpson. Handmade in Amish country, it uses marigolds, bachelor buttons, fennel, and celery that’s grown with love on our grounds.”
For your information, the first batch of the soap was made entirely in-house by the CVI team. Although this method could be used, it would not be scalable. So, we grow the flowers, collaborate with Amish partners to have it made, package the soap, and label the package. Try it, and let us know what you think!
The CVI’s involvement in soap making is a natural outgrowth of Jamie’s and his team’s belief that it’s crucial to prevent food waste. That belief, as this soap shows, extends to sustainably managing our edible flowers and herbs.
Background of the Idea
There’s an ebb and flow to agriculture as the crops of one season transition into the next—and changes to our lives because of COVID-19 have created an ebb and flow of the demand for edible flowers. Chef Tristan Acevedo immediately began brainstorming ways to highlight our use of herbs and edible flowers in new and intriguing ways during any “ebb” moments.
“We keep the flowers growing,” Jamie explains, “so we’re always ready to serve our chefs. Then, when there’s an overflow, we creatively use them in different ways, including soap making. We’re also in the early stages of collaborating to make hand salve out of lemon verbena.”
So, here’s an important question. Where can you find this soap?
Spacious Chef’s Suite
At the Culinary Vegetable Institute, you can stay in our unique chef’s suite (RSVP at Airbnb.com). Luxuriate in our rustic yet modern suite, crafted from the oak, sycamore, and walnut forests surrounding us.
The suite features a king-sized bed, indoor fireplace (and air conditioning), jacuzzi, balcony overlooking the natural beauty of the CVI grounds, and other wonderful comforts—and, of course, our floral and herbal soap is in the bathroom.
You’ll enjoy a peaceful getaway with birds and butterflies, a thoughtfully curated farmhouse breakfast basket, a bottle of wine from our cellars, and much more. During your stay, you can simply go outside and help yourself pick fresh herbs from our grounds to use in the suite’s kitchen. Here’s even more about the chef suite’s features.
Farmer Jones Farm Seasonal Market
If you’re in the area, this handmade floral/herbal soap is also available at our farm market, which features the best of the seasonal harvest.
