Growing Herbs and Greens for the Kitchen

We live in the perfect climate for growing herbs and greens for use in the kitchen. In this class you’ll discover how to grow, harvest, preserve, and use herbs and plants that add flavor and nutrition to your cooking! We will discuss spring plantings - including basil, oregano, rosemary, thyme, mint, stevia - and greens you can plant now to have available fresh during the fall and winter months - sorrel, mustard, kale, and arugula. This class will cover optimal planting conditions and provide information on how to harvest, preserve, and use these plants in the kitchen beyond pesto and smoothies.