The Fellows Set Students on a Food Literacy Journey with Fresh Herbs

The Bon Appétit Fellowship is an opportunity for recent graduates from colleges we serve to deepen their interest in all things food-related, by educating and inspiring others. Our Fellows spend their tenure visiting campuses and collaborating with Bon Appetit and school staff on educational workshops and events that expand food literacy for students at those schools. From conducting waste audits to demonstrating how to make quick pickles, the Fellowship is a vehicle for learning — for both students and the Fellows.  

A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses. Read on to hear their experiences helping students identify and learn to use fresh herbs.  

Mitchell Everetts, West Coast Fellow  

At Scripps College in Claremont, CA, I hosted an Herb ID table in the garden, chatting with students about the ease of growing their own herbs — even in their dorm rooms! The highlight of the event was a fun identification game where students tested their knowledge of fresh herbs. It was surprising to discover how many students regularly cook with dried herbs but couldn’t recognize them fresh! 

The event also brought plenty of laughs, as students mixed up herbs like thyme and rosemary or confused cilantro with parsley. These mix-ups sparked great conversations about the benefits of fresh herbs, including both flavor and fragrance. The Herb ID table wasn’t just a learning experience — it was a fun and interactive way to connect with students and inspire them to incorporate fresh, locally grown ingredients into their cooking. 

Midwest Fellow Grace Mennerick at her herb table at Macalester College.

Grace Mennerick, Midwest Fellow

My trips to both Macalester College in St. Paul, MN and Butler University in Indianapolis, IN, were centered around herb-themed events. One highlight at Butler was an Herb ID tabling event held outside Atherton Union, where I engaged with around 50 students, including a few elementary school visitors. I encouraged participants to identify any herbs they recognized, and then we discussed those they weren’t familiar with. We smelled, touched, and tasted the herbs and talked about their common culinary uses. This event also highlighted the reusable BlueGo bowls, Butler’s status as a FairTrade University, and Bon Appétit’s Farm to Fork local purchasing program. I believe everyone who stopped by the table walked away with new knowledge (myself included)! 

Hannah Wyllie, Northeast Fellow   

At Vassar College in Poughkeepsie, NY, I had the pleasure of setting up in the beautiful Gordon Commons with a display of fresh herbs for students to explore. As students passed through after lunch, some excitedly identified all five herbs and shared their personal favorites or go-to recipes, while others stopped to pick small pieces to smell or taste for the very first time. We dove into conversations about flavor profiles, creative uses, and how just a pinch of the right herb can transform a meal. Herb enthusiasts had a chance to show off their knowledge and swap favorite recipes, while newcomers were curious and adventurous, brainstorming ideas for how to use these fresh ingredients in their own cooking.