(pre-registration with draft concept)

The smallest plot in the community garden is a combination pocket pharmacy and spice rack. It’s a compact gastro and aromatherapy hub, packed with thyme and sage, lemon balm and rosemary, along with sorrel and parsley, both high in vitamin C. These will come in handy for the summer Alumni Picnic community cooking competition. 

A classic kitchen garden run by the daytime cleaning team, growing the core ingredients of Hungarian cuisine. Parsley and alliums go well together, while dill helps keep pests away, and celery helps the alliums grow.

A carefully designed herb garden and biodiversity hotspot, it includes lavender, sage, lemon balm and thyme, alongside chamomile, yarrow, viper’s bugloss, valerian, and angelica. The flowers support pollinators, and the plot holders plan to put the dried plants to use in teas and cakes to benefit the MOME community.

An experimental “superfood” kitchen garden that combines classic vegetable growing with modern nutritional science. The selection, including sweet and purple potatoes, beetroot, and black radish, is based on nutrient-rich root crops and functional plants.

The most resilient in the garden, it features a classic Mediterranean herb spiral, including thyme and sage, complemented by edible flowers such as nasturtium and robust aromatic plants such as lavender and tarragon. The aim is for the harvest to be used in the MOME canteen.

Research suggests that growing tomato seedlings brings mental and emotional benefits that are often more valuable than money – a view shared by the team of BA students. They grow ingredients for a fresh summer salad, including tomatoes, peppers and cucumbers, with a strong onion base of wild garlic and red onion. Aesthetic considerations also come into play, with hydrangea and marigold.

The garden of the first-year textile design students sits at the intersection of art and nature. It shows how the campus park can be used as a living dye shop, with colours coming from the ground rather than from tubes. Plants such as lavender, calendula, verbena, red onion, beetroot, pansy, hollyhock, and raspberry provide material for the textile workshops; moreover, the team is also offering to develop a collection from the dyed fabrics.

A gnome world imagined by the students for shooting stop-motion films and scenes led by Miss Moss, the moss goddess and created by the students, including its inhabitants and their houses. Plants are chosen for their visual impact, to fit the look of the world, and their practical use for stop-motion sets, puppets, installations, textile animation, and dyeing.

The gardeners of the Fashion workshop see collaboration between staff and students, experimentation, and gardening as having a positive effect on the nervous system. Their plot is planted mainly with dye plants, medicinal herbs, and wildflowers. They plan to dye banner waste produced in their workshop with plants grown here, and to use zero-waste techniques to make a jacket and a picnic blanket with flower print. 

Created by the female members of the international office team, the selection is based almost entirely on plants that support hormonal balance, cycle management, and women’s health through phytotherapy. It includes yarrow, lady’s mantle, shepherd’s purse, fenugreek, sage, lemon balm, St John’s wort, red clover, calendula, hops, and raspberry. The team plans to prepare herbal teas from the harvest as a natural alternative for self-care for women in the university community.

A tiny pocket garden greets visitors at the upper entrance of the UP building (next to the rooftop garden above Ground). In the raised bed, which is just over one square meter in size, basil, oregano, lemon balm, thyme, and flat-leaf parsley have found a home. Feel free to smell the herbs and use the lush greens in moderation!