The BrightSpot Organic Garden The Brightspot Garden provides fresh, nutritious vegetables and herbs daily in season to the Taste of Health Restaurant. Although the Garden is only about one-half acre, more than 11,000 pounds of produce are produced last year. In the spring of 2003, the Garden was expanded by 50%. This will provide space to increase production to include sales of produce to The Center's clientele. When the tomato production in late July or early August, exceeds the needs of the Taste of Health, vegetable sales will begin. The tomatoes will begin to ripen in early July. The Garden will also provide the restaurant with beets, broccoli, cauliflower, Swiss chard, cucumbers, mesclun, okra, onions, peppers, radishes, scallions, and summer squash. The herbs available to the restaurant from the Garden to enhance flavors include basil (Italian, licorice, lemon, red, and cinnamon), chives, cilantro, dill, mint, oregano, rosemary, sage, savory, tarragon, and thyme. Many people find the garden relaxing and come to spend some time looking around. Guests are always welcome. An Herb Bed is also maintained on terraces behind the Willard & Jean Garvey Dome. About 125 plants that are or have been useful to mankind are on display. A free Guide to the Herbs in the Herb Bed is available at the reception desk in the Marge Page Dome to assist in appreciating the ethnobotanical value of these plants. Fresh, nutrient-dense vegetables and herbs are the corner stone of a nutritious diet for maintaining health.

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