During the spring and summer, the garden will be more like a farm. It will have zucchini, burpless cucumbers, sorrels, heirloom radishes, red oak lettuce, thyme, hot peppers (like hot banana, cayenne, jalepeno, serrano, poblano, Thai dragon), basil, marjoram, French tarragon, red and green leaf lettuce, wild arugula, carrots, chives, dill, oregano, Italian flat-leaf parsley, bell peppers, snap peas, purslane, elegance purple lavender, hyacinth beans, tomatoes (including San Marzano, pink girl and black truffle).
Beehives also will be phased into the rooftop garden. The hotel hopes to make 20 to 40 gallons during a full year. We're sure that soon-to-be-made honey will be used in that Chef's Garden dish, and who knows, maybe in a cocktail or two as well.
[Photo: Palmer House Hilton]