During the construction process for upfitting the building as a restaurant, all of the foundation beds were rehabilitated and planted with a large variety of perennial and annual herbs. Currently we have fresh rosemary, sage, parsley, mint, oregano, bay leaves and chives. As the weather warms, we will be planting dill, fennel, lemon grass and four varieties of basil. In addition, one of Alex’s colleagues gave us a plant of red shiso (Perilla frutescens) now showering the garden with hundreds of its offspring that might find their way into our microgreen collection!. Another bonus is having lemon verbena and ‘Kentucky Colonel’ mint (Mentha spicata) that will end up in a few of our specialty cocktails and desserts.
Keep an eye on our gallery of pictures for some photos of the herbs as they begin to flourish this spring.