Herbs have been around for thousands of years, used by the earliest humans as foods, flavoring and medicine - plus they have been involved both in religious rituals and superstition. They were first harvested in the wild, then grown in local gardens and now often on windowsills at homes.
Today, they are perhaps best known because chefs prefer to use them in fresh form in countless fine dining kitchens around the world. In addition, natural herb plants are ornamental and fragrant.
Judi Bork, area general manager for Sodexho Healthcare Management Services, leads food service for Dell Children's Medical Center of Central Texas, including its primary dining facility Thyme Out Cafe. The on site Food Services management team and the leadership of Dell Children's initiated herb garden to complement the natural beauty and sense of serenity apparent in the design of the entire building, which includes extensive use of natural lighting, water scape features, soft colors and outdoor courtyard space.
"The name 'Thyme Out' has a two-fold meaning to the creators of the concept for the cafe - to promote the simplicity of cooking fresh whenever possible and to provide a 'time out' place of relaxation for the staff and visitors to the hospital," says Judi. "The cafe provides a sanctuary for staff, patients, families and visitors to the hospital. The herb garden will yield not only a fresh harvest but also will be a natural extension of the spirit of which the cafe - and the hospital - was originally designed."
It's About Thyme.
The cafe management team partnered with area gardening specialist Rebecca Barsch Fisher of The Garden Hoe, who is experienced in the creation and maintenance of edible landscapes. Becky was a chef herself before extending her love of plants into a separate business.
"I spent the last 20 years as a chef and just left teaching at the Culinary Academy of Austin. I remember harvesting while I was a chef at Hudson's on the Bend. People with early reservations would love to watch and to see what we were actually growing there."
Becky installed 130 plants including 26 different varieties in the Coastal Plains garden space adjoining the cafe. A partial list includes several varieties of mint, Mexican oregano, pineapple sage, rosemary, sweet and Thai basil, marjoram, garlic and onion chives, cilantro, Texas tarragon and many versions of thyme.
"The garden is protected in the center of the building and the greenery from the herbs will be the first row of plants diners near the windows will see," adds Becky. She believes strongly that the best thing to do for a natural landscape is to use it. "This garden is built for beauty, but it's very much a working garden in a restaurant setting."
Using the Garden
The herbs will be cut regularly by Thyme Out staff and used to prepare foods. In support of the green building certification program, all landscaping maintenance on the campus includes the use of only organic materials that will ensure the integrity of the herb plants.
Becky believes the herbs will thrive because there is drip irrigation already in place and it is virtually weed-free. "This is a natural fit because it's a one-of-a-kind hospital."
"Fundraising supported the professional planning and installation of the garden and will assist with ongoing routine maintenance" adds Judi. "This is part of our Earth Month celebration and these plants will now offer our culinary team a fresh harvest of herbs to use in the cooking at Dell Children's."
> The herb garden is located adjacent to the cafeteria space in the southeast corner of the first floor of Dell Children's.
