Food as Medicine Class

This class is about knowing herbs intimately; from the garden and beyond and into the kitchen. It is a basic introduction to one dozen of my favorite, most often used herbs: basil, calendula, chile peppers, cilantro, elder, garlic, ginger, lavender, lemon balm, nettles, tulsi and turmeric. We will discuss the flavor profiles of each herb as well as their medicinal virtues.

We will have a sensory experience smelling and tasting each one of these herbs and each student will create a tea blend, savory salt, herbal-scented sugar and a green sauce to take home. Of course, Susan will make a few recipes for you to sample during class.

Bring an apron, kitchen knives (chef and paring), to-go mug or drinking jar and a sturdy basket or box to carry your goodies home. I have plastic cutting boards, however you might want to bring your own wooden one. I will provide handouts, however you might bring a notebook.

Class minimum is 3 and maximum is 10.

Preregistration required two weeks before class begins.

If you need to cancel your registration up to one month before the start of class, full refunds will be given upon request by phone to 870-269-3854 or email to [email protected]. Students requesting a refund between a month and two weeks before the beginning of class will receive a 50% refund. No refunds within two weeks of class date.

Lodging is available in the park at our Cabins at Dry Creek, newly remodeled duplex-style hotel rooms. There is a Folk School discount for students booking more than 3 days. Call the Cabins office at 870-269-0871 to book with the discount.