Did You Know?: PMU herb garden
Jim Thomas, a food service worker who makes deliveries from the Purdue Memorial Union to its satellite operations, transformed an 8-by-12-foot concrete alcove behind PMU into an herb garden last spring. (Photo provided)
With a green thumb, love of landscaping and master gardener education, Jim Thomas, a food service worker who makes deliveries from the Purdue Memorial Union to its satellite operations, transformed a concrete alcove behind PMU into an herb garden last spring. All the herbs grown in the 8-by-12-foot space are used in PMU kitchens and for catering and banquet events.
Although a small garden had been started in the area two years earlier, no one had kept up with planting and harvesting, leaving no more than earthworms and lemon thyme behind. Having created his own nursery near Wildcat Creek and worked as a freelance landscaper for years, Thomas volunteered to cultivate the space.
With approval from Bruce Haumesser, PMU executive chef, Thomas decided to create a semi-permanent herb garden using recycled 50-gallon drums as planters. The space naturally provides adequate shade and irrigation, making the initial cost of compost and seeds the only expense.
Last spring many herb varieties were planted for experimentation, but Thomas says less will be more this coming spring. The focus of this year's garden will be herbs such as cilantro, mint, thyme and basil -- commonly used in PMU commercial kitchens. The herb garden is also available for use by student workers and other cooks around campus.
For information on how to start an herb garden, visit www.hort.purdue.edu/mg.
Source: Jim Thomas, 847-207-9248, thoma167@purdue.edu
