Learn how herbal blends such as gremalota or Bonne Herbes add a fresh new dimension to salads, pasta and meats. Discover how easy it is to make herbal vinegars to use in marinades or vinaigrettes. Find out how to make and freeze herb butters so that you will always have some on hand to finish off a sauce or top a pan seared fish fillet or steak. Discover many other uses of herbs from hair rinses to potpourris to making your own lemon grass dust cloths. Members will also discuss growing tips and how to preserve herbs.
The talk is co-sponsored by The Herb Society of America’s North East Seacoast Unit and Strawbery Banke Museum.
When: Tuesday, August 27, 7:00 pm
Where: Stoodley’s Tavern at Strawbery Banke Museum
Registration is $8 ($5 for Strawbery Banke Museum members). Pre-registration is required, contact Rie Sluder at 603-642-7034 or email@example.com.