Outside the Litwin cafeteria windows, the school garden beds hibernate, sometimes under an icy blanket. But that isn’t stopping the fifth-graders from honing their green thumbs; throughout January and February, they will seed herbs in mini planters made from from recycled water bottles collected by the Litwin kitchen staff. Working in teams, students will learn what a seed needs to grow, assemble their indoor garden, and observe its progress daily as they pass through the lunch line, past the planters hanging in the sunny windows. In the spring, they’ll harvest enough herbs to brighten up their scratch-made school lunches with savory basil, fragrant rosemary, and bright thyme.

Indoor herb planters are a fun and healthy way to keep antsy kids busy at home during the long winter. Research shows that engaging children in gardening yields a wealth of benefits ranging from enhanced social and emotional skills to an interest in healthy eating, positive attitudes toward learning, and a dedication to environmental stewardship, according to a report by the University of Colorado Children, Youth and Environments Center for Community Engagement. The article, which sourced nearly three dozen studies on the effects of gardening on youth, also cites that children who have participated in gardening activities show significantly improved abilities to work in groups, are more likely to eat fruits and vegetables, score significantly higher on scientific achievement tests, and exhibit “proenvironmental attitudes (Robinson & Zajicek, 2005; Canaris, 1995; Klemmer, Waliczek, & Zajicek, 2005; Skelly & Zajicek, 1998).” Now may be a more expedient time than ever to foster the skills gardening helps build. Speaking from experience, teaching kids to work in the garden can be a deeply rewarding exercise, all about stepping away from our overstimulated digital lives in favor of some old-school nature exploration. Who doesn’t like getting their hands dirty in the name of delicious, home-grown food?

Many herbs grow well indoors (watch out for finicky cilantro), though your plants will need a well-lit window or a grow light to simulate the sun’s rays. A good way to keep a kiddo engaged from seed to sprout is to create long-range goals or rewards; for instance, you can plant a “pizza garden” with  basil, parsley, rosemary, and chives, and within a few months you should have enough yield for homemade pizza! Have your child keep a weekly garden photo and data log to monitor inches of growth, watering frequency, and sunlight conditions. Later, your child can make a graph of their plant’s progress to show off their gardening skills!

Below is the lesson plan I’ll be using with the fifth graders at Litwin as they build their own indoor garden. You can adapt it as you see fit for your home. As this activity is designed for groups of 4 kids, I’ve broken up the planter assembly steps into specific roles, assigned randomly by selecting different-colored cards that denote gardening materials such as soil and water. These cards tell how each material is to be added, as well as their purpose and some fun facts. For improved soil drainage, I’m using horticultural charcoal in the bottoms of these planters, but since the planters have drainage holes, this step isn’t necessary and can be omitted at home.

Planters need between 4 and 8 hours of direct sunlight and should be watered when the soil feels dry to the touch. Herb varieties like basil, thyme, and chives sprout from seed between one and three weeks and can be harvested after two to three months. Happy planting!

Share your planter creations with us at ChicopeeFRESH by tagging @chicopeefresh on Instagram or emailing me at molly.burke@foodcorps.org. ​Photos below were taken by Kelly Zimmerhanzel. 

On January 11, Representative Joseph Wagner visited Chicopee High School to talk FOOD with students and School Food Service staff! He was joined by Superintendent Richard Rege, CHS Principal James Blain, Food Service Director Joanne Lennon, and student leaders Nnaemeka (Bert) Ibe ('19), Ana Figueroa ('18), Irina Dumanestskaya ('19), Madi Hartling ('19), Margaret Vatter, and Evan Garber ('18).

Together, they shared a locally-sourced school lunch of roast turkey and gravy, mashed potatoes and mashed butternut squash (from Joe Czajkowski Farms in Hadley, MA), local applesauce (from FB Foods in eastern MA), fresh apples (from Pine Hill Orchards in Colrain, MA),  cranberry sauce, and fresh-baked wild berry muffins and cookies for dessert! 

Rep. Wagner was very impressed with our school meal program and how much we're able to incorporate local ingredients. The representative discussed how important it is to prioritize healthy and local food. Buying local food supports local farmers, which in turn supports jobs across the state. In addition, he says the quality and nutritional value of local food is important for a balanced diet and helps keep people healthy. This means fewer trips to the doctor, and that might help keep costs of health care in Massachusetts under control down the line. Talk about a win-win!

Rep. Wagner had a chance to speak with Chicopee High's student leaders and learn more about the important and very impressive work they're doing. Projects and programs represented in the room included: Student Advisory Council, District Youth Advisory Board, Game Change, SLTP, and Project 351. The representative encouraged our student leaders to keep up the GREAT work, and wished them success on their academic and extracurricular endeavors.