Garden Herbs on the Upper Campus
Thursday, September 27 – We are thrilled to show off our new fresh herb planters on the dining patio by the recess field.
RCS alum Alexandra Forrester '92, co-founder of Kaleidoscope Garden Design, planted the herbs, which will be incorporated into our meals by SAGE Dining Services throughout the fall season.
We have these herbs in our boxes:
Goodwin Creek Lavender – Use it for baking, or dry lavender and make sachets.
Creeping Serpyllum Thyme – Although it has mainly culinary uses, thyme can also be used in some lotions and soaps.
Lemon Verbena – This herb pairs well with fruits such as strawberries, raspberries, and citrus. It makes a nice herbal tea (which is good for digestion) and even lemonade. Blend it with sugar to make a lemon verbena sugar, make a verbena-infused vinegar, or even use it to make delicious pesto.
Chives – High in vitamins A and C, add fresh chives to cream cheese and goat cheese, use it as a garnish, or dry it and make a chive salt. Its flowers are also edible.
Aussie Sweetie Basil – Pesto freezes well if made without cheese.
Spearmint – This versatile herb is antimicrobial and antibacterial, anti-inflammatory, and aids in digestion. It is good for use as a mouthwash, and in foot baths for fatigue. Add fresh spearmint to fruit salads, and use it fresh or dried for hot or cold teas.
Two varieties of Rosemary – You can use rosemary for cooking, as a strong infusion, as an after-shampoo hair rinse, or, added to olive oil, it can be used to treat skin irritations. It can also be dried and added to a nice herbal salt.
And there’s more green on the way! Split rail fencing marks the spot for our new Upper Campus garden. Stay tuned for more...
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