John Paul II students in the Functional Integrated Program have been quietly working on a horticulture project since the middle of March.
They created a growing space on some window sills in one of south facing windows of the school. Passers by may have noticed about 50 plant containers filling the windows.
Teacher Rhea Good contacted the chef at Gold Eagle Casino to inquire which herbs are most often used in the casino kitchens. Chef Jesse Bosman said they would be happy to use whatever amount of basil, chives, coriander, parsley and thyme the students could grow. This gave the science project a definite purpose.
After months of less than optimal sunshine, the herbs were finally ready to harvest June 10. Bosman came to the school to meet the team of student herb producers and then did a demonstration on how to cut and store the herbs for use at the restaurant. The restaurant can easily use as much as can be grown locally. It is hoped the greenhouse at JP II will increase herb production tenfold.
