Keith Davis – F&B Director (& Forager Extraordinaire!)

Planting the garden each spring is a ritual that I look forward to.  As I wrote back in April, I plan and map out what I will do before the season, to be sure I have a clear vision of what I want.  This helps me write my list, since once you get to the nursery, things can get overwhelming with the choices.  I do the herb garden for my hotel, the Christiana Hilton.  This will be the third year, and of course, each year I expand it a little more.  The Chef uses the herbs regularly in dishes they prepare, and being a busy food and beverage operation, we need a lot of herbs.


Three different varieties of basil.                          Basil, Rosemary, Lavender, & Nasturtiums.














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