Cooking and Crafting with Herbs
Co-sponsored by The Herb Society of America’s NorthEast Seacoast Unit and Strawbery Banke Museum
Stoodley’s Tavern, Strawbery Banke Museum, 17 Hancock St, Portsmouth, NH
Tuesday, August 27, 2013
Now that you grow herbs what do you do with them? Join members of the Herb Society of America’s NorthEast Seacoast Unit as they demonstrate the many uses and delights of herbs. 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.
This program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street, opposite the Museum parking lot.) Pre-registration is required. Registration is $8 ($5 for Strawbery Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or email@example.com . This is the fourth program in the 2013 lecture series on herbal and gardening topics co-sponsored by the Herb Society of America’s NorthEast Seacoast Unit and Strawbery Banke Museum.
For more information: www.strawberybanke.org