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Fresh herbs are an important part of Bon Appétit’s daily menus, finding their way into marinara sauces, condiments, sandwiches, salads, and side dishes. They also have a short shelf life, adding to kitchen waste and expense. The Bon Appétit team at Oracle- Broomfield in Broomfield, CO, is testing a way to grow all the herbs they need year round, using a small amount of indoor space — and hydroponics.