The Gardener & the Cook: Growing & Using the Grey & Green Mediterranean Herbs

As herb gardeners, we love growing the subtle-hued, many-textured grey and green herbs native to the Mediterranean. Lavender, marjoram, oregano, rosemary, sage, santolina, savory and thyme grow naturally clinging to mountains, hillsides, and cliffs, and stubbornly exist in barren, dry, sandy soils containing lots of rocks and stones. This springtime class is all about cultivating the perennial, woody plants native to the Mediterranean. Determined gardener, Tina Marie, is all about the gardening during the season—and often feeds the compost pile instead of making use of the prunings. On the other hand, Susan is a practical cook, who is always thinking of ways to use the harvest, bringing it into the kitchen to preserve in many ways. In this practical, matter-of-fact, and fun class, this dynamic duo will discuss the characteristics and needs of woody, perennial herbs as well as pruning, cultivating, and harvesting them. We will show you how to properly prune plants after the winter season and make root cuttings. We will discuss soil amendments and mulches and how to keep them happy in captivity. 

You will need to bring the following items to attend this class: gathering basket, pruners, chef and paring knife, and a go-cup or jar for beverages.

Class minimum is 4 and maximum is 10. Registration is required. Click here https://www.ticketleap.events/tickets/ozarkfolkcenter/the-gardener-the-cook-growing-using-the-grey-green-mediterranean-herbs to register. The class cost includes materials and use of tools during class.

Looking for a place to stay while you learn? The Cabins at Dry Creek offer comfortable lodging just down the hill from your workshop with a discount for Folk School students staying 3 or more days. Call 870-269-0861 for room information or to make reservations.