For many dishes, the flavor goes back to one thing– the herbs. Master gardener, Gail Zeisloft, began growing fresh herbs for Chef Chris Nixon of Element 112 last spring. Receiving positive feedback on the fresh herbs, Nixon and Zeisloft began to think ahead about the upcoming seasons and what to do to ensure a fruitful crop of herbs year-round. After building raised planting beds and installing fluorescent lights behind the restaurant, Chef Nixon and Zeisloft are able to collaborate on harvests, growing herbs including thyme, parsley, tarragon and chives.
Element 112, 5735 Main St.
419-517-1104 | element112restaurant.com
For many dishes, the flavor goes back to one thing– the herbs. Master gardener, Gail Zeisloft, began growing fresh herbs for Chef Chris Nixon of Element 112 last spring. Receiving positive feedback on the fresh herbs, Nixon and Zeisloft began to think ahead about the upcoming seasons and what to do to ensure a fruitful crop of herbs year-round. After building raised planting beds and installing fluorescent lights behind the restaurant, Chef Nixon and Zeisloft are able to collaborate on harvests, growing herbs including thyme, parsley, tarragon and chives.
Element 112, 5735 Main St.
419-517-1104 | element112restaurant.com
