Fresh herbs can make all the difference in enhancing a dish

Tag : herb varieties garlic chives

Jul. 30--Any day of the week, you're likely to find one of thechefs from Levy Restaurants -- the food-service provider for theDavid L. Lawrence Convention Center, Downtown -- collecting herbson the rooftop.

"We're expecting a bumper crop this year," says Sean Minahan,executive chef.
More than 20 concrete planters are being used to grow vegetablesand herbs -- including oregano, basil, thyme, sage, parsley, chivesand two varieties of mint. It's a project that began three yearsago in keeping with the "green" theme of the center, he says.

"We sell parties up here. People are really entertained by (thegarden). It's kind of cool, but unexpected."
Other plants swaying in the steady breeze -- which keeps the soilaerated -- are beans, spinach, heirloom tomatoes, arugula,eggplant, edible-podded peas and sweet corn, all planted from seed.The rainy spring and early summer kept everything well watered, andhoneybees are having a ball.

Nothing is wasted, something Minahan wants to impress upon hisstaff, who, along with executive sous chef Dominique Metcalfe,maintain the vegetables and herbs.
"The chefs have a sense of ownership" because they work with theplants," he says. "This changes a chef's perception. If you have tolook at a plant in the face, you aren't tempted to throw the lastcouple of bits of oregano in the trash."