FA17 Growing and Using Culinary Herbs

Growing and Using Culinary Herbs
Instructor: Phil Roudebush
Tuesday, February 6; 1 to 3 p.m.
$27 Member / $37 Non-member
Limit: 24 students

Delicious and aromatic herbs are commonly grown in gardens and containers for a variety of uses. This class will provide general information about growing herbs in the home garden with a focus on those used for culinary purposes. Ideas about how to process and use culinary herbs year-round will be discussed including recipes for making various types of herb pesto, vinegars, butters, rubs and oils. The class fulfills two hours of elective credit for the Blue Ridge Eco-Gardener Certificate.

Phil Roudebush is a retired veterinarian in small animal practice. He taught in several veterinary schools and did research, product development and technical communication in the animal health industry. Phil was an Extension Master Gardener in Shawnee County, Kansas where he enjoyed maintaining a large vegetable garden, herb garden, pumpkin patch, water garden and a 30-acre native grass hay pasture. He is an extension master gardener volunteer intern in Buncombe County.