The greenhouse is finally up and running with fresh herbs to be used by culinary services for the residents, staff, and guests at VSB. There is a wide variety of herbs and spices this year including basil, rosemary, thyme, oregano, chocolate and sweet mint, onion chives, sage, parsley, cilantro, lemongrass, jalapenos, banana peppers, chili pepper and cayenne. The plants will be maintained by the culinary management team.
Katie Kunkel, MS, RDN, LDN | Assistant Director of Culinary Services