In 2023, Ryan Delaney's microgreens operation moved into this basement where an army of computer fans blow on rows of Metro shelving loaded with shop lights. Flats of tiny herbs soak up the water pumped toward them after a dehumidifier reclaims it from the air.
In the next few days, Delaney will harvest red garnet amaranth and violas for Lenox, anise hyssop and popcorn shoots for Hamdi, and menthe de montagne for Copine. All over town, his red veined sorrel, bronze fennel, and pineapple mint make their way into food and drinks.
"There's so many amazing herbs and crops out there around the world," says Delaney. "Then you go to the grocery stores here and you see the same five, six, seven things." He started out by growing what his wife craved, but as he expanded, he started researching seeds and herbs that couldn't be found here. Now, he jokes that he has outsourced that work to his chef customers.
Jerry Corso of Bar del Corso said he'd start buying from Delaney if he could supply that menthe de montagne. Now he's a seasonal customer, also using the Genovese basil in summertime. Delaney is currently trying to nurse some life into Vietnamese coriander that Ramie had been looking for. The bronze fennel, which has a mellow sweetness, was a request from Copine.
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