PVCC

A Christian Education: Learning on a foundation of Biblical values and positive character development. Putting first things first-

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P: (03) 9717-3679
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840 Yan Yean Rd
Doreen VIC 3754
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Dr Douglas Peck

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Plenty Valley News Archives

What’s Cooking in the Kitchen?
Posted 12 Oct 2005

Kitchen Herb Garden
The Home Economics kitchen boasts a thriving herb garden. Students can select and pick the fresh herbs they need for their recipes. The idea came from the frustration of not being able to readily purchase Vietnamese Mint for the Year 10’s Rice Paper Rolls. Vietnamese mint is easily grown and a small plant was cheaper to buy than a bunch of mint. The herb garden comprises Oregano, Thyme, Rosemary, Chives, Italian Parsley, Curley Parsley, Marjoram, Sage, Garlic and Vietnamese Mint. All the basic herbs needed by students for their recipes and garnishes.

At the end of cooking sessions students put their vegetable peelings and eggshells into a container that is emptied into our kitchen compost bin. Periodically this composted material is added to the herb garden to nourish and maintain the plants. All that is needed then is some water, and the rest is left to nature. The herb garden is mulched and over the Christmas holiday break the maintenance men kindly watered the herb garden for us to ensure its survival until we return after the holidays.

Carolyn Cutt

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