Chefs are beginning to see a real cost saving in planting their own herbs and vegetables. In DC one restaurant has been saving $250 per month in herbs since this year’s planting, and the owner expects to get that up to $475 per month next year with the addition of more beds.
We have lots of different herbs growing on campus available to anyone who walks through or is part of the seminary community. They are relatively easy to grow, they produce abundently, and make meals flavorful. And that DC chef is correct about cost, a tiny handful of fresh herbs in grocery stores are ridiculously expensive, especially for students or others on a tight budget.
Helping to make good meals with free herbs is part of what we do here.