What are the opening hours?

Tuesday 11am - 6pm Wednesday 11am - 6pm Thursday 11am - 6pm Friday 11am - 6pm Saturday 10am - 5pm

Perennial

Bookstore, herb shop, community space.

10/22/2026

✨🕯️🫖

10/16/2026

Not sure what your Friday night looks like, but could it possibly include functional, non-alcoholic beverages and delicious cocktail olives?

Chili Margarita, Ume Spritz, and Dragon Fruit Martini just landed Perennial Herb & Gift Shop

Crafted with functional ingredients and layered botanical flavor, each cocktail offers its own point of view while sharing the same purpose: elevating the moment you’re in. No alcohol. No compromise. Just three beautiful ways to show up fully present.

10/15/2026

Back to our regularly scheduled tea szn 🍂✨🫖 this weekend looks like lows in the 30s, time to stock up on warm drinks ☕️

10/07/2026

🎂🍾 Perennial is turning 4, and we’re throwing a party!

Join us Saturday, November 14 to celebrate four years of Perennial and the community that makes this little shop so special.

We’ll be pouring free chai lattes all day, and Gretta Grace will be here from noon to 3 PM offering custom block printing. Bring your own item to print on!

Plus, receive one entry into our $100 gift card giveaway for every $25 you spend.

Thank you for growing with us. Bring a friend, enjoy a chai, and help us celebrate!

10/06/2026

Nasturtium Vinaigrette 🌼

- ¼ cup olive oil
- 2 tablespoons nasturtium infused apple c***r vinegar
- 1 tablespoon honey
- Salt and pepper, to taste

Whisk the vinegar and honey together, then slowly whisk in the olive oil. Season with salt and pepper and drizzle over an arugula salad.

Refrigerate leftovers and shake well before serving.

10/03/2026

New 🕯️🌙⭐️

Spell Candles are perfect to use in personal ritual, casting spells, intention setting, or celebrations. Each candle is made by hand with 100% PNW Beeswax and sold in a set of nine. Each candle is approximately 7 cm tall and 7 mm wide with a burn time of about 35 minutes.

🌷 Spend a year wandering through Phoebe Wahl’s enchanting world of hidden gardens, woodland celebrations, and tiny magical neighbors.

🌙 A moon calendar to guide you through 2027, one lunar phase at a time. Below, each day of the year is marked with a tiny moon including new, full, and all the phases between, so you can follow the rhythm of the sky from January through December.

⭐️ Beeswax Candles are made with 100% beeswax and cotton wicks. These candles are small and perfect for birthday celebrations, as a meditation timer, personal ritual and spells, or for intention setting.

🕯️ Poured from 100% pure beeswax with a cotton wick, these pillars burn bright and even without tunneling and without a drop of paraffin. The color is the wax itself, not a dye bath, so a shelf of them reads warm and natural under store lighting.

💛 Phoebe Wahl’s Big Giant Sheet Calendar features twelve generously sized, undated monthly grids printed on recycled paper. This 16” x 20” calendar gives you plenty of space to jot down appointments, meal plans, projects, birthdays, and life events.

🔥 made of recycled materials generated during our candle making process. These fireplace fire starters are great for both indoor fireplaces and backyard bonfires.

09/29/2026

Dried flowers are in 💐 a nice finishing touch on our cozy season front display

09/29/2026

Turn up the heat on your ferments 🌶️🔥
Lacto-fermented Hot Sauce

You’ll need:
1 lb fresh hot peppers
Chlorine-free water, enough to cover
diamond crystal salt, calculated by weight

Equipment: a clean glass fermentation jar, fermentation weight, airlock lid, kitchen scale, blender, and calibrated food pH meter.

Prepare the peppers. Wear gloves. Wash the peppers, remove the stems, and roughly chop. Discard any damaged or moldy peppers.

Weigh and calculate. Place your empty jar on the scale and zero it. Add the peppers and enough water to cover them, allowing room for a fermentation weight and about 2 inches of headspace.

Multiply the combined pepper-and-water weight by 0.025 to calculate the salt.

Example: 450 g peppers + 550 g water = 1,000 g total. Add 25 g salt.

Make the brine. Pour the measured water into a clean bowl, dissolve the salt in it, and return all the brine to the jar. Add a fermentation weight to keep every piece of pepper submerged. Fit the airlock according to its instructions.

Ferment. Keep out of direct sunlight at approximately 68–72°F. Allow roughly 2–4 weeks, checking regularly that the peppers remain submerged and monitoring acidity. Timing alone doesn’t establish readiness.

Check and blend. Once bubbling has largely subsided and the ferment measures pH 4.0 or below, strain, reserving the brine. Blend the peppers, adding reserved brine a little at a time until you reach your preferred consistency.

Bottle and refrigerate. Check that the blended sauce also measures pH 4.0 or below. Transfer to a clean jar, label, date, and refrigerate promptly. Keep refrigerated at 40°F or below.

Discard any batch with fuzzy mold, a rotten odor, or unusual sliminess. This recipe is for refrigerated storage.

09/23/2026

🍂 autumn has arrived in the shop: spiced honey, lots of beeswax pillars and candles of all kinds ⭐️, plus new cookbooks to inspire your cozy szn

09/22/2026

My kitchen smelled amazing while I made this! 🌿

I like to celebrate the equinoxes and solstices with an herbal preparation. This one is a little tribute to summer as we welcome fall. With nights dipping into the 40s, I’m saving some of my basil’s beautiful flavor for the colder months.

Basil herbal salt is simple to make, and you only need two ingredients:

• ½ cup fresh basil leaves, washed and patted dry
• 1 cup coarse sea salt

Pulse the basil and salt in a food processor until the leaves are finely chopped and evenly distributed. Spread in a thin layer on a parchment lined baking sheet.

Dry at 200°F for about 30 minutes, stirring halfway through. Give it more time if needed; the mixture should be completely dry before storing.

Let it cool completely, break up any clumps, and transfer to a clean, airtight jar.

Sprinkle over roasted vegetables, fresh tomatoes, eggs, or warm bread with olive oil. Such a simple way to bring a little garden flavor to everyday meals.

Save this recipe for your last basil harvest 🍃

Address

867 Main Street
Manchester, CT
06040

Opening Hours

Tuesday	11am - 6pm
Wednesday	11am - 6pm
Thursday	11am - 6pm
Friday	11am - 6pm
Saturday	10am - 5pm

Website

http://perennial-Ct.square.site/

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