Nicky's Coal Fired Home Garden
At Nicky's Coal Fired, the panolopy of herbs and flowers on the patio are thoughtfully desinged. Owner and Chef Tony Galzin, known for his seasonal preparations of house-made pastas, coal fired pizzas, and charcuterie, enlisted the help of culinary garden designer Sara Gasbarra to create a working garden within their patio’s raised planters.
Through her company Verdura Gardens, Gasbarra works with the nation’s top chefs to plant and maintain boutique gardens, often in unexpected places. Along the Nicky’s patio, Gasbarra and Galzin have established a range of culinary herbs, flowers, and foliage to compliment the restaurant’s menu. Here are their four favorite herbs and how you can use them to start a chef-inspired garden anywhere at home.
The Most Bulletproof: French Breakfast Radishes
Radishes are an easy crop to cultivate with a very quick turnaround time (seedlings emerge in just 2-3 days). They can be planted in cooler temperatures and don’t mind shallow soil, which makes them a great fit for first-time gardeners. Nicky’s uses the French Breakfast variety which comes in a range of colors, from pale pink to lavender.
Fastest-Growing: Kentucky Colonel Spearmint
At the start of the season, mint is usually the first to grow and often offers a high-yield. A single plant typically grows about 4 inches per month, making it one of the fastest growing herbs. Nicky’s garden utilizes traditional Kentucky Colonel Spearmint and a lime scented mint, but there are many varieties to experiment with such as apple, pineapple, and ginger mint plants.
The Most Versatile in the Kitchen: Mustard Plant
Mustard plants allows for almost all of the herb to be utilized, including the leaf, flower, and root. Chefs can make use of the plant during all phases of harvest, such as snipping the greens during the tender growth phase or clipping the yellow mustard flower after maturation.
Drought-Tolerant: Begonias
Begonias not only offer a beautiful range of color (Nicky’s features white, pink, and red), but their succulent nature retains water and prefers a drier soil. Most people are surprised to learn begonias are edible, and pack a sweet and tart citrus flavor.
