Spring is here and with it, it’s bringing an abundance of seasonal, fresh herbs to us all. For those of us who don’t know much when it comes to fresh herbs and which is which—this is the class for you.
Come learn the basics of fresh spring herbs, from growing to handling to storage, along with tips for using them in your daily meals. We’ll work together to prepare a vibrant spring menu that showcases the season’s most prime herbs: Chives, Parsley and Mint to name a few. Bring out the flavors of any dish or beverage, creating zestier recipes to brighten your spring menu and spirits. The ideas are endless and the uses are bountiful, so stop and think about what you can use that bunch of herbs for before you let it wilt away in your refrigerator and worse yet, decide to throw out. Take a load off and learn to listen to what these herbs are saying while we talk about them too!
Recipes: Beet & Herbed Deviled Eggs; Herbed Calamari with Chive Blossom Garlic Aoili; Fennel Salad with Snow, Snap, and Shell Peas; Parsley, Mint, and Lemon Herbal Osso Bucco with Herbed Gremolata; Strawberry Rhubarb Tartlets with Blood Orange-Thyme Glaze
Class Type: Herbs, hands-on cooking class
Class Notes: Students Leave with a bag of fresh herbs!
Managing Director of Ger-Nis International, Nissa Pierson, was smitten with herbs upon her first sight of a sprawling basil field in California. She solicited for employment and got the job, laying the foundation for future herb takeover which has developed into Ger-Nis International. She has been awarded Master Organic Gardening Certificate in Oregon and started Herb Blurbs online quarterly magazine. In addition to running Ger-Nis Nissa is a long time culinary instructor. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa