What the Shrub?

Fermented foods like sourdough, kimchi, sauerkraut and kombucha are becoming common cuisine, but have you tried a shrub? No, not the woody plant that is oft mistaken for bushes.

Shrubs, also known as fruit vinegars or drinking vinegars, were common in colonial America as a way to preserve fruit and have recently had a resurgence in popularity in the cocktail industry. The refreshing tart beverage is a combination of locally grown fruit, sugar and vinegar, and it makes a perfect addition to salad dressings, marinades, cocktails, quick pickles and shrub soda.

“The applications of shrubs are far-reaching, both in drinks and cooking,” says Sarah Bourke, owner/founder of Sideyard Shrubs in Santa Barbara. Her small-batched, hand-bottled shrubs have been popping up at local shops from San Luis Obispo County to Orange County.

“At Sideyard Shrubs, we believe good goes slow. The day you plant the seed is not the day you eat the fruit,” says Bourke. “Our goal with the business is to take things slow and grow organically.”

Sarah started fermenting about five years ago, brewing kombucha, pickling vegetables and baking sourdough from a starter. “I first came across shrubs in a cocktail. My taste buds basically exploded, and the flavors made me smile big,” she says. Her motivation for developing food products that celebrate the abundance of the Southern California region is what turned her homespun passion project into a small business in June 2020.

Bourke is passionate about seasonality and local sourcing. Her excitement is palpable when she talks about being able to use “slightly blemished or otherwise unsellable produce, turning it into beautiful, delicious value-added products by way of fermentation and preservation methods.”

“Sourcing is really what makes our shrubs sing; it’s the people we work with—who take great care of the land—and quality of the fruit that we’re sourcing that makes our flavors so delicious,” says Bourke, who started with sourcing fruit from her own side yard. “Our roots lie in hand-harvesting fruit trees from the front, back and side yards of our closest friends and family, all of whom practice organic farming.” She also sources fruit from Friend’s Ranches and Kremer Family Farm in Ojai and looks forward to working with The Abundant Table in Camarillo this spring.

Bourke’s focus on community also shows up in her business, from sourcing fruit to selling products. “We’re proud to sell Sideyard Shrubs to like-minded small businesses and shops around town. Our retail partners share our deep care for quality, organic ingredients, and supporting local farms, community artisans and makers across the board.”

For more information and to find the shrubs locally, visit DrinkSideyard.com.