Patients at the Mid-Atlantic Wellness Institute are growing fresh herbs in a garden at the facility which are being used to help prepare meals for patients and staff at King Edward VII Memorial Hospital.

The garden was launched in March with between six and eight individuals from geriatric services and learning disability sections tending the herbs.

The participants planted seedlings in a previously grassy area on the campus. Then they weeded and watered the plants, growing chives, plain Italian parsley, sage, lemon balm, curly parsley, Thai basil, mint and sweet marjoram.

Donovan Williams, new dimensions recreational assistant, said: “Service users involved in this project have enjoyed watching the plants grow and taken pride in the results their efforts have made.”

The herbs were ready for harvest this month, and are already being used in the kitchen at KEMH.

Thomas Frost, executive chef for the Bermuda Hospitals Board, said: “Fresh herbs offer a bolder flavour than their dried alternative, and will enhance the flavour profile of many dishes. They also offer the benefit of being unprocessed.

“The chefs at KEMH are enjoying the new fresh herbs programme and are eagerly utilising these fresh new ingredients in both patient and staff meals.

“This new MWI home-grown plants will further enhance our commitment to culinary excellence.”

In addition to providing better food for patients and staff at KEMH, the spokeswoman added that the programme had resulted in $120 a week in savings for the food services department.