Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate. I recently taught a class for the Herb Society of America’s local Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks …
cooking with herbs
Herbs enhance the variety, flavor, aroma, color, and interest of your foods. Fresh herbs in salads add green chlorophyll to freshen your breath and benefit your digestion as well. You can process your herb mixtures in a small food processor or blender, your if you are really hard-core, break out your big mortar and pestle and have at it! Kids love using a mortar and pestle!
The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!