Need some lunch or dinner inspiration? The Northeast Boston Campus has seven culinary gardens, each with 10 fresh herbs. Here is a map to find them. And, a little help to find the perfect pair, North Barton, Northeast Dining Executive has some tips.
Among the 1,400 trees and shrubs on Northeast University’s arbor are a variety of edible plants – basil, rosemary, oregano, and other fragrant plants in garden boxes on the Boston campus. We take a virtual tour of each location on the map below.
The boxes contain a total of seven varieties of ripe (or shredded) selection: basil, calendula, chive, stick, nasturtium, oregano, parsley, rosemary, sage and thyme.
Photo by Matthew Modono / North East University
“We want fresh herbs for everyone who wants to cook and smell,” said Maria Similuka, vice president of facilities for the Northeast.
There is a demand for food in the yard. Basil and rosemary are among the most popular plants, said Stephen Schneider, director of horticulture. In fact, rosemary was so popular that Schneider and his staff made only a fragrant plant for a fragrant plant.
Northeast Dining CEO Tom Barton, Rosemary – and other herbs – know one or two things about incorporating into your cooking creations. He recommends using needle-shaped leaves to take the lamb or chicken dish to the next level.
Schneider uses a kelp-based diet solution to feed the plants when the plants start pointing and rotates the garden boxes to make sure they are used evenly around the yard.
07/30/21 – Boston, MA – Friday, July 30, 2021 New Nasturtium from Restaurant Gardens in the Campus. Photo by Alissa Stone / Northeast University
Plant gardens are the first step in a larger plan to create a sustainable and transparent diet in the yard, said Similuka and Schneider. They are exploring the use of plants for medicinal purposes, and plan to plant high community garden beds. Construction of those beds is underway, but a team of dedicated students is needed.
“This is a celebration of campus as an arbor: we want to not only limit the number of trees and shrubs, but push the boundaries for food, plant-based materials,” he said.