A Desert Oasis with 4 Great Spicy Recipes

Phoenix chef Jeffrey Beeson beats the odds (and the heat) to create a diverse herb garden on the side of a steep cliff.

| December/January 1999

  • Jeffrey Beeson’s kitchen crew lugged hundreds of stones to craft a diverse, organic herb garden, which feeds and entertains visitors to the Pointe Hilton at Tapatio Cliffs. Beeson hosts a Chef’s Garden Tea every Saturday afternoon.
    Photography by Christiaan Blok
  • Jeffrey Beeson’s kitchen crew lugged hundreds of stones to craft a diverse, organic herb garden, which feeds and entertains visitors to the Pointe Hilton at Tapatio Cliffs. Beeson hosts a Chef’s Garden Tea every Saturday afternoon.
  • 1. Rosemary 2. Pineapple guava 3. Mesquite 4. Artichokes 5. Marjoram 6. Garlic Chives 7. Thyme 8. Iris 9. Oregano 10. Chile 11. Dusty Miller 12. Lemon Balm 13. Wormwood 14. Cyperissus alternifolius 15. Society Garlic 16. Aloe 17. Mint 18. Lemon Thyme 19. Lantana 20. Tansy 21. Lemon Grass 22. Golden Sage 23. Feverfew 24. Blackberry 25. Citrus 26. Palo Verde 27. Grape 28. Fig Tree 29. Bay Tree 30. Fennel 31. Brussels sprouts 32. Cilantro 33. German Chamomile 34. Broccoli 35. Cauliflower 36. Fenugreek 37. Chervil 38. Italian Parsley 39. Cilantro 40. Lettuce Mix 41. Mustard Mix 42. Red Mustard 43. Chard 44. Tomatoes 45. Onions 46. Eggplants 47. Radicchio
    Illustration by Gayle Ford

4 Great Recipes

Barbecued Hawaiian Tuna with ...

Charred Yellow Tomato SauceSmoked Shrimp SalsaGreen Chile Grits

Editor’s note: This is the second article in a series on chefs’ herb gardens.



Chef Jeffrey Beeson holds no sympathy for his colleagues who claim black thumbs. “When they tell me they could never grow anything, I tell them to find a small planter box, fill it with soil and their four favorite herbs,” he says. “Then if everything goes OK, to start their own garden.” Certainly Beeson has proven his own green thumb in a lush mountaintop herb ­garden 1,800 feet above the Phoenix Valley at the Pointe Hilton Tapatio Cliffs Resort, where he serves as executive chef for the Different Pointe of View restaurant.

The terraced garden, which steps up the mountainside below the restaurant, has been a collaborative effort among Beeson, his culinary staff, and the ­resort’s landscaping department. When Beeson first saw it four years ago, the 1,800-square-foot area was in ­decent shape but a far cry from the lush Eden it is today. “I’ve always had a garden at my home, so this was a comfortable thing to step into and continue,” he says.



Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds