Health and environment are two of the things we value the most.

When we started building our property, we wanted to provide a rejuvenating experience for the body and the soul without compromising the health of the planet. With this in mind came the idea of starting an organic garden in order to grow as many ingredients as possible.

Organic Garden
Golden hour in the garden

The Beginning

The permaculture garden was initiated in 2000 in a different location than where it is now. At first, we started growing carrots, lettuce, tomatoes, and spinach. We wanted to introduce more variety of products, and with the garden getting bigger, we decided to move it to a larger space in 2010. We are constantly adding new ingredients. Our latest additions are pumpkin, corn, and beans. 

We believe that one of the highlights of our establishment is the proximity to nature. We wanted our garden to become one of the prominent aspects of the Natura Cabana experience. 

The buddha path Natura Cabana
The Buddha Path

The Experience

Visitors who want to see our organic garden are welcome to take a walk along the Buddha Path, where we’ve placed some natural seating areas so you can take your time to appreciate nature. There, animals, plants and humans coexist peacefully. We learn so much from nature just by listening to it. 

The main reason for organic gardening is to keep control over the food we serve in our restaurants and to be as self-sufficient as possible. We firmly believe that the quality of the food we eat affects our overall well-being and you can be assured that the food that ends up on your plate is free of chemicals and is safe for you and your family. The products we are using to fortify the plants and repel insects in the garden, for example neem oil, are 100% natural.

Meal made with ingredients from the organic garden
Karaya Restaurant

In our garden, we grow a wide selection of vegetables, herbs and fruits. We currently have 3 employees working in our garden: Kinson, Santos and Willy. Our menus are updated with seasonal harvest. 

Recently, because of the pandemic, we started selling some veggie and herb baskets to the people in our community. This initiative has allowed us to avoid important food waste and has been a great help into keeping our worker’s salaries.

Greens from the organic garden
Green Basket

The Ingredients

Here are some of the ingredients that you can find in our organic garden:

Greens such as lettuce, spinach, arugula, and purslane. Purslane is not very well known and is a green leafy vegetable that can be eaten raw or cooked. If you are interested in trying our Purslane pasta recipe, click here.

baby arugula
Baby Arugula

We grow some basic ingredients too such as tomatoes, eggplant, mango, lechoza (Dominican Papaya), bananas, and beetroot.

baby eggplant
Baby Eggplant

There is also an entire section dedicated to herbs: mint, oregano, basil, chives, salvia, mustard leaves, and lemongrass. We highly recommend trying our special Mojito recipe made from fresh-picked organic mint! If you want to try this recipe at home, click here.

In the Dominican Republic, Aloe Vera grows in many places because of the tropical climate and is also present in our garden. We love to use its gel in smoothies or give some to our guests who have spent a little too much time in the sun so they can cool down their sunburnt skin.

Organic Aloe Vera
Aloe Vera

Organic gardening is an important part of our lifestyle and we are very excited to see how our garden has developed over the years and how it will continue to grow. The pandemic has taught us that being able to be self-sufficient is an advantage. With this in mind, we will continue to put a lot of effort into our garden in order to provide food for ourselves and people around us.

If you have any suggestions on ingredients you think we should grow in our garden, please let us know. And we truly hope that you will have the chance to go visit it someday soon!

In the meantime, make sure to follow us on Instagram to know about updates and special announcements.

Employee working in the organic garden
Kinson: the person in charge of our garden

Written by Catherine Levasseur

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