Thursday, April 16, 2026 from 5:30 pm-7:30 pm
Discover the joy and power of your garden herbs in this semi-hands-on, sensory-rich workshop that connects the garden to the kitchen—and to your well-being. We’ll explore how basil, rosemary, lavender, lemon verbena, dill, chives, and parsley grow and thrive, with simple tips for growing, harvesting, drying, and caring for them at home.
Through guided tastings and demonstrations, you’ll see how these herbs shine in everyday recipes, including prosciutto-wrapped stone fruit with basil coulis, a bright lemon verbena vinaigrette over fresh greens, fresh poached shrimp orzo pasta with cucumber and dill, and ending on a sweet note with a creamy lavender parfait.
Along the way, we’ll highlight the physical and mental health benefits of each herb—from digestive support and immune system enhancement to calmness, focus, and overall wellness.
Each participant will also receive a thoughtful little gift to take home and enjoy long after the workshop ends. Wines by the glass will be available for purchase, thoughtfully selected to complement the evening’s menu. Each participant will also receive a special savings coupon to enjoy a little shopping pleasure after class.
If this class is sold out, please call 618-726-2230 to be placed on the waiting list. All class ticket sales are final. No refunds or credit transfers to other classes are available.
