The chefs at Christie's have a garden
plot behind the restaurant where they
grow many of the herbs and lettuces
used in their dishes.
Nothing goes to waste at the
restaurant. Food scraps are
composted and put in the garden.
The results are abundant, flavorful
herbs and lettuces that surpass
anything you can find at the store.
Growing right now they have
lemon balm
lemon verbena
flat leaf parsley
french lavender
spearmint
pineapple sage
arugula
tom thumb lettuce
chives
stevia
January 2008
The arugula is in full swing.
And as always thank you
Vince Baker and Dr Boswell
for your incredible herbs,
collards, and kumquats.
