Thursday, Sept 17, 6:30pm Presented at Telly’s Greenhouse Troy, MI

Herbal experts shared their best methods for preserving herbs. Janet and Carol led the class with discussions on drying, freezing and making vinegars and butters. There were two wonderful herb butters for the tasting after the class. For the vinegars, we reviewed a handout by Judy that goes into detail on how to make herb vinegars, along with discussion on how to present the vinegars with herbs in attractive bottles. Ideal for gift giving. Click on the link below to see the handout. We discussed multiple methods of drying and freezing herbs. The group had dried herbs for the class that included hanging herbs to dry, laying herbs out to dry, and using a dehydrator. Judy also included a few dried herb wreaths that you can make and then use in your kitchen as needed or small ones that you can drop in your soups and remove when ready to serve. The Herb Society members then discussed their personal experiences with freezing herbs, including freezing in water, freezing in oil, and freezing in butter. It was a great class with a great group of students. Lots of interaction and fun with the tastings.

Our recipes from the tastings:
Herbs-de-Provence – Maryanne
Herb Infused Water – Sharon
Herbs-de-Provence Potatoes – Maryanne 

The handouts from the lecture:

Telly’s Greenhouse:   3301 John. R. between Big Beaver & Wattles, Troy, Michigan, 48083