More than just for pasta sauce, the major culinary herbs have been efficacious herbal remedies for thousands of years. They are so important to health that their presence in our kitchens has remained unquestioned even as other herbs fell out of common usage.
We will discuss the valuable plants found on every pantry shelf and in every kitchen, in their roles as both food and medicine. We’ll cover the fascinating history of some of our most well-traveled plant companions and make and taste some recipes you can whip up anywhere you can find a chopping block. If you’ve ever wondered why sage is rubbed into lamb dishes, why all Italian food starts with sauteing garlic, or what herb you should grab if you accidentally cut yourself while chopping veggies, then join us for this tasty and informative class!
Wednesday, November 18th, 2015
7:00pm – 9:00pm
25 St. Mary’s Court, Brookline
The fee for this class is $20.
This class took place in the past. Interested in a re-run? Let us know!
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