Hyatt starts own herb garden as part of ‘green’ efforts

 Next time executive chef Gabriele Colombo’s delectable fares would call for basil or lemongrass, he only needs to visit the herbs being grown in the grounds of Hyatt Regency Saipan as part of the hotel’s efforts to go green.

The hotel started its herb garden-an idea of Colombo-which features lemon basil, lemongrass, lime basil, spring onion, Thai basil, oregano, sweet basil, and hot pepper.

The herbs and plants were planted in a garden plot measuring by the South Wing area and measuring approximately 600 sq. ft. sometime in January. The garden is maintained by the hotel’s eight-member landscaping team led by manager Huang An Ning.

Colombo, who hails from Italy, said every household in the countryside has its own garden which cultivates different kinds of herbs and produce that they can use to prepare their home-cooked dishes.

“We have a lot of available space in the hotel grounds so I asked Ning if we can accommodate our very own herb garden,” said Colombo in an interview.

Colombo disclosed that in the past, Hyatt relied on a farmer in Kagman to provide them with fresh herbs for their kitchen needs.

The Kagman farm, the chef said, was also a site to behold for hotel guests whom they bring to the island’s biggest village for a chance to see the various fresh herbs.

“But over time, that became a challenge because Kagman is a little bit far,” said Colombo.

Landscaping manager Ning, who has been with Hyatt since 1985, said they chose to grow the herbs which are easy to grow.

“Some of the seeds we planted came from employees, while the others we got from Japan and from households on island that grow these herbs,” added Ning, who used to work for the Saipan Botanical Garden.

Since starting the herb garden, Ning said hotel guests, particularly the Japanese and the Russians, are enjoying it by taking snapshots and getting samples of the actual herbs.

Colombo said these herbs have already been used in their menu preparation at various dining outlets at Hyatt. In fact, these herbs will take the spotlight at Giovanni’s and Kili Café & Terrace for a week beginning April 22, Earth Day.

Colombo noted, though, that their very own herbs have limited supply so they are still getting herbs from their suppliers. Ning expressed hope that in the future, they will be able to expand the herb garden and have one type of herb in one area.

“We invite everyone to visit Giovanni’s and Kili Café & Terrace for a taste of the herbs which we’ve grown in our hotel herb garden,” said Colombo.

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