It only takes three weeks for weeds to reclaim what is theirs.

Chase Williams and Erin Watson had been through this before, tending Elgin Community College’s new organic garden during their spare time rooting out the weedy invaders growing between the kale, basil, fennel and other plants. They’re careful not to get too close to the ledge; it’s quite a drop.

Located on a plaza atop the second story of the Student Resource Center, the garden is a labor of love for Williams and Watson, students of the college’s culinary arts and hospitality program. The young chefs eagerly await the opportunity to work with homegrown produce that is fresh and chemical-free.

And convenient.

“You can only wish you had access to produce like this,” says Williams, of Dundee. “If you can make salads that are five minutes old, it’s unbeatable. You have the best product available.”

Added Watson, of Rockford: “It’s hard work, but as soon as you taste fresh ingredients, it’s just a better way of doing things.”

Students will receive their opportunity to work with the produce this fall, preparing menu items such as fresh tomato shortcake and rooftop garden lasagna that will be served in the college’s Spartan Terrace Restaurant. Culinary classes also will tour the garden during the academic year to view up close the fruits of their labor.

The garden was made possible through a $2,500 grant from Unilever, says Chef Jill Russell, the program director. After cultivating the weed-choked plot of dirt into a workable patch of land, Russell recruited Watson and Williams as caretakers.

“What’s special about this garden is the relationship between the community and the college,” observes Russell. “Unilever’s grant demonstrates community support, while the students experience the most intense hands-on learning I can imagine.”