Flavoring the food at Potomac State College

Herbs at Potomac State College

Jeff Hymes (left), who serves as the business manager of Dining Services and Brian Olden, executive chef, utilized space near the cafeteria at Potomac State College of West Virginia University this past summer to install an herb garden.  Students are now reaping the benefits of their efforts.  

Students are reaping the benefits this fall with the installation of an herb garden at Potomac State College of West Virginia University.  Not only have students watched the growth of various herbs and vegetables, but they’ve also been eating them in their food.

The idea for an herb garden came about when Business Manager of Dining Services Jeff Hymes and Executive Chef Brian Olden noticed a small area of ground near the kitchen not being used, and after some discussion, decided that an herb garden would be a great way to utilize the space.

Once the raised garden beds were constructed, Boggs Supply Company, located in Keyser, donated dirt, mulch and clay to fill the beds and readied them for planting.

Students have been enjoying foods flavored with Thai basil, cherry tomatoes, lemon balm, peppermint, spearmint, parsley, oregano, sage, rosemary, and thyme.  Many of the herbs will be processed into pesto and oils for use during the winter months as well.   

“We also grow and use nasturtiums (an edible flower) in various salads,” said Chef Olden.