I’ve been watching this little garden grow all spring and summer long. While a lot of restaurants are hopping on the Farmer’s Market Train these days, some places are taking it a step further and growing their own, a sure sign of their dedication to the fine art of crafting fresh, delicious dishes that will eventually end up in my belly. And it makes sense that Ray’s and Stark at LACMA would have such a massive herb garden. Between the seasonal plates and freshly muddled cocktails, little bunches of herbs for a dollar each at the Farmer’s Market can get expensive!
(Seriously though folks- herbs are the gateway drug to gardening. They’re beautiful, often perennial, and almost maintenance free once their roots are established. If you love to drink, cook, or any combination thereof, they’re practically indispensable. I’ve grown them in everything from coffee mugs on the windowsill to old shoes on the patio, and often propagate cuttings in shot glasses on the kitchen or living room ledges. Plus, once you can keep a few of these puppies alive, you basically become a gardening addict and then… the possibilities are endless!)
Back in May, Unframed featured some shots of the newly planted beds behind Ray’s and Stark. Though there’s still no word on when the tomato beds are going to happen, I am happy to report that the herbs are still alive and thriving! Here are some updated shots I grabbed a few weeks ago during Jazz Night:
Lemon Balm and Lemon Verbena
Basil, Tarragon, and Chives
Purple Basil and Borage
Even More Basil! (Maybe a sign of pesto to come? 
)
Thyme, Savory, Curry, and Geranium
Sorrel and More Lemon Verbena
Hi Veronica,
I think it’s wonderful that restaurants are finally taking the first steps toward locally grown food! It does make sense, doesn’t it? Aside from it being a more sustainable decision, I’m sure most people would agree that the fresher the food, the yummier the food. I hope we soon see a day where most restaurants either buy food from local farmer’s markets or grow it themselves! :]