Virginia farmer Pat Martin planted her orchard in 2008 and began harvesting in 2018. Her team continues testing new tree varieties due to threats like eastern filbert blight. “It’s a finicky truffle… we need to try and streamline it and understand how the inner workings go to make it come up faster than in the past,” she said.
Townsend’s experience taught her that using herbicides hindered soil health. She changed her practices and saw improvement. “I eliminated all herbicides in my orchard. And as soon as I did that, my soil is better, and the worms are back,” she shared.
Now, more farmers are looking to native truffle species with culinary potential. Experts suggest these may be better suited for some U.S. regions than the traditional European black truffle.
Despite high truffle prices, artificial flavours dominate many markets. Townsend emphasizes the importance of education: “Truffles are ephemeral in their experience, they are as much aroma as they are flavor.”
The U.S. truffle industry is still young but growing fast. Through science, sustainable practices, and consumer education, American farmers are cultivating a future for real, homegrown truffles.