Charleston’s Backyard Garden

One of the reasons why the Charleston area offers so many fine dining experiences is because so much of the food is grown locally.

Johns Island has always served as the agricultural heart of the area—and in more recent years, the backyard garden for the region’s many renowned chefs. In fact, much of the produce that distinguishes the unique flavors of Lowcountry cuisine is grown on Johns Island.

Johns Island lies due west of the Charleston peninsula, serving as a “gateway” island for its more famous neighbors, Kiawah and Seabrook. Technically an island because it’s surrounded by the Intracoastal Waterway, Stono River, Kiawah River and Bohicket Creek, Johns Island is protected from the ocean by the islands surrounding it.

With fertile acreage that stretches across the 217 square miles of still largely undeveloped sea island, Johns Island grows the premium vegetables that distinguish the seasonal and year-round menu items served in Lowcountry restaurants. Peas, squash, eggplant, peppers, green beans, spinach, sweet corn, okra, pumpkins, collard greens, butter beans, broccoli, cucumbers, Brussels sprouts, zucchini, potatoes, asparagus and a variety of different lettuces make their way to stove tops throughout the area. Instead of after two or three days on a truck, Lowcountry restaurants receive the produce freshly picked.

With the growing demand, several Johns Island farmers have stepped up to the plate to offer organically grown produce to area groceries and restaurants. That trend is expected to continue.

Johns Island is the largest tomato producer in the country, with a wide variety of different types of tomatoes suited to the area. Everything from the tried and true old faithful and heirloom varieties to the hot new designer varieties grow well in the hot, humid Lowcountry climate. And Wadmalaw sweet onions, which are also grown on Johns Island, are said to rival Vidalia onions for their sweetness and distinctive flavor.

A variety of herbs are also grown on the island. Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisine its unique flavor. And local dessert fare often includes fresh strawberries, blueberries, melons and other fruits that grow well on the island.

Another point of interest is the Charleston Tea Plantation, located on neighboring Wadmalaw Island. The only tea plantation in America, it’s home to plants descended from those grown for more than 100 years in the Lowcountry. The plantation’s unusual heritage began in 1799 when a French botanist brought the first tea plants to Charleston, which were also the first in America. Wadmalaw provides the ideal conditions for tea growing—hot humid summers and sandy soils for good drainage. The plantation consists of fields of the hedge-like plants that produce the fresh, smooth American Classic Teas, the official Hospitality Beverage of South Carolina.

With the perfect combination of fresh, delicious vegetables and local seafood, it’s no wonder the region continues to inspire chefs to create a fare that’s long remembered and much sought-after.

Get a complete list of Charleston's restaurants.

Photos by Matthew Scott/Saffire at Charleston Marriott (top) and Rick McKee/Cypress Cookbook.

The Audubon Gallery Not just a gallery, but a Charleston destination since 1987. Located in the heart of the antique district The Audubon Gallery is the only local gallery to specialize in the finest Natural History and Sporting Art from the 17th - 20th centuries. A sportsmans paradise with a fantastic selection of paintings, etchings, limited edition fine art prints, antique wildfowl decoys and wood carvings by local artisans. Audubon's "Birds of America", Natural History Art by Besler, Redouté, Clark, Benson and many others. Contact Joel Oppenheimer Inc., The Natural History Art Gallery.

McCrady's Inventive cuisine. Fresh from the farm. Named one of the Top Ten Restaurants in North America by Opinionated About Dining. McCrady's Restaurant, located in an historic 1778 Georgian public house, offers an award-winning dining experience with the best of new Southern cuisine. Chef Sean Brock was awarded the 2010 James Beard Best Chef Southeast for his talented mix of modern skills and classic antebellum recipes. Sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room or Cypress Room.

Bernie Horton Gallery A native of rural North Carolina now living at the edge of the marsh, Bernie Horton paints fine art originals reflecting the beauty of his surroundings --- most recognized for his light-filled lowcountry landscapes, marshes, beaches and people. Bernie captures the moods and emotions of all the different seasons and times of day. Each painting is approached from an impressionistic standpoint, yet to the eye, they have a realistic quality because of his concentration on perspective, proportion and attention to detail. Visit or find Bernie Horton Gallery on Facebook.