美國一些機場正在跑道之間種植香草，將航空與農業巧妙地融合在一起，將閒置的草坪改造成芬芳實用的花園。這些芳香的草坪並非僅僅為了擺設。這些香草採摘後會在航廈餐廳新鮮供應，讓旅客在起飛前品嚐到道地的當地食材。
但這遠不止於烹飪的新鮮。這些香草園的香味和高度有助於驅趕鳥類，鳥類天生就喜歡機場周圍長滿草、昆蟲豐富的區域。鳥擊對飛機構成嚴重的安全隱患，如何在不使用有害化學物質或噪音較大的驅鳥裝置的情況下進行管理一直是一項挑戰。羅勒、薄荷和迷迭香等香草的濃郁香味可以自然驅趕多種鳥類，讓機場更安全環保。
這種雙重目的策略反映了永續機場設計領域的蓬勃發展——創造性地利用綠色空間來解決營運問題，同時提升乘客體驗。乘客可以在航站樓餐廳享用香草餐食，因為他們知道這些食材來自僅數公尺之遙，生長在原本不會被使用的空間中。
從各個方面來說，這都是一種新穎的方法——將安全性、永續性和智慧設計結合在芳香包裝中。機場可能是高速旅行的象徵，但這些安靜的花園提醒我們，即使在最繁忙的地方，也有種植綠色植物的空間。
#AirportFarming #HerbsOnTheRunway #GreenAviation #fblifestyle
In a surprising blend of aviation and agriculture, several airports in the USA are now growing herbs between their runways — transforming unused grass strips into fragrant, functional gardens. These aromatic patches aren't just for show. The herbs are harvested and served fresh in terminal restaurants, giving travelers a taste of ultra-local ingredients right before takeoff.
But there's more to this than culinary freshness. The scent and height of these herb gardens help deter birds, which are naturally attracted to grassy, insect-rich areas around airports. Bird strikes pose a serious safety hazard for planes, and managing them without harmful chemicals or loud deterrents is a constant challenge. The strong scents of herbs like basil, mint, and rosemary naturally repel many bird species, making the airfield safer and more eco-friendly at the same time.
This dual-purpose strategy reflects a growing movement in sustainable airport design — one that uses green spaces creatively to solve operational problems while enhancing the passenger experience. Passengers can enjoy herb-infused meals in terminal restaurants, knowing the ingredients came from just meters away, grown in a space that would otherwise go unused.
It’s a fresh approach in every sense — combining safety, sustainability, and smart design in one fragrant package. Airports may be symbols of high-speed travel, but these quiet gardens remind us that even in the busiest places, there’s room to grow something green.
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