June 2009

On-site herb garden adds to fresh, local ingredients

In Josef Koefer’s native Austria, restaurants have on-site herb gardens so that chefs have fresh seasonings to use in their creations.

That inspired him to start an herb garden on the grounds of The Hotel Roanoke & Conference Center, where he serves as food and beverage director.

He started the garden last year when he discovered mint growing in a patch of lawn, and this year he has expanded the variety of herbs he’s growing. There will be mint for the hotel’s signature juleps, along with oregano, basil, chives, rosemary, tarragon and verbena.

Located downhill from the hotel’s outdoor pool and right beside a huge magnolia tree, it’s “the perfect spot” for an herb garden, Koefer said.

The Regency Room’s chef will still purchase herbs from local farmers, but the on-site garden provides backup in case he ever runs out, Koefer said.