Growing Herbs and Greens for the Kitchen

Resource person: Audra Bullard - office@clehighlands.com

Description:

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.

Presenter: Shannon Quattlebaum is a master gardener and co-owner of Green Heart Awakening, a natural health and wellness store and classroom space in Pendleton, SC. She made the switch to a plant-based, whole food diet over 15 years ago and she enjoys sharing her knowledge of growing food and herbs for cooking and teas.

Notes: Cancellation Policy Please let us know immediately if you are unable to attend a class. There is no refund for cancellations within two (2) weeks prior to a scheduled class. Programs that include food, beverage or art materials must be canceled within three (3) weeks prior to receive a refund. CLE reserves the right to cancel a program if the minimum enrollment has not been met or for circumstances beyond our control, and participants will be notified, a complete refund will be issued. All classes are held in the CLE Lecture Hall at the Peggy Crosby Center unless otherwise noted. In the event information has changed from the published brochure, it will be posted on our website and in our e-blasts. Addresses for “private home” venues will be provided to registrants within 2 days of the program date.

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