Winter and spring offer wonderful opportunities for exploring a unique herbal abundance perfect for making wild, tasty, and nourishing dishes, drinks, and desserts. Join us for two days of playing with herbs in the kitchen, culminating with a scrumptious winter feast. On day one we will make herbal chai, preserved lemons, roasted burdock, elderberry syrup, fire cider, sauerkraut, and infused olive oil. On day two we will make mulled wine, g/f d/f lemon balm meringue pie, roasted roots, onion chutney, wild rice, moroccan chicken, and black currant preserve. Students ages 10 and up are welcome to participate with an adult.

Required Tools

• Please bring 4 jars