Learn how to use and store wild and garden herbs with two Edible Alaska magazine contributors and garden enthusiasts. Kristin Link shares a recipe that can be adapted to preserve foraged or garden fresh herbs, how to make jelly from herbal tea and the basics of hot water bath canning. Hollis Mickey discusses the herb wormwood, harvest and preservation processes, and culinary applications.
Registration required with two options available:
$20, 10% member discount, includes instruction, a copy of Edible Alaska and an herb kit to smell and taste along with the class.
$10, 10% member discount includes instruction and a copy of Edible Alaska.
Pickup instructions and online class information included in confirmation email upon registration.