Gehrt, Katie2015-10-292015-10-292009-10-07http://hdl.handle.net/10919/62400In spring 2009, Virginia Tech Dining Services, in collaboration with the College of Agriculture and Life Sciences, planted an herb garden that is now supplying a variety of herbs including, chives, basil, oregano, thyme, and others to be used in the recipes created at the Farms and Fields Project shop in Owens Food Court on campus.text/htmlIn CopyrightDivision of Student AffairsPress releaseVirginia Tech. University Relations