Want to grow healthy herbs? Attend “Grow it, Cook it, Eat it!” workshop on Aug. 23
There is still time to register for the “Grow it, Cook it, Eat it” session on healthful, homegrown herbs on Aug. 23, 2016, in Howell, Michigan, but don’t delay!
Many of the culinary herbs we use today were highly esteemed by cooks in ancient times, and some were also used medicinally. Herbs add beauty to the garden, delight us with their fragrance and enhance the flavor of many foods. They attract pollinators and serve as pollen and nectar plants. You can learn all this and more at Michigan State University Extension’s “Grow it, Cook it, Eat it!” workshop series on healthful, homegrown herbs on Aug. 23, 2016, 6-8 p.m. at the Livingston County MSU Extension Office, 2300 E. Grand River Ave., Howell, MI 48843.
Lean how to bring out the best in foods prepared with herbs utilizing classic and less common recipes. To give you an idea of the recipes we cover, whet your appetite over the following:
- A starter course of Tuscan bean soup with winter savory and fresh thyme
- Creamy green goddess dressing served over a selection of fresh leaf lettuces, cucumbers and heirloom tomatoes
- Cheese bread with chives
- Lemon lavender scones and lemonade flavored with lemon verbena
You’ll be able to try dried and fresh herbs to find out which ones you prefer and learn how to grow them successfully at home. You’ll get to sample the results of dishes prepared in class and take home those recipes and more to try at home. We’ll also give you tips on food safety, preserving and storing herbs.
To register for this class or others in the series, go to: Grow it, Cook it, Eat it! Other upcoming classes include “Go for the Greens” on Sept. 20 and “Root for the Root Vegetables” on Oct. 11 in Lansing, Michigan, and “Pumpkins and Their Kin” on Nov. 15 in Howell, Michigan. Register for one or all! Classes are $20 per person per session.
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