© Gary Kean
Facilitator Corinne Brett, left, discusses how to use tasty ingredients like this red basil during the recent workshop on culinary herbs held in Corner Brook. At right, workshop participant Mihaela Fost prepares another ingredient for a vinaigrette.
About a dozen people recently got some great ideas on how to incorporate more culinary herbs into the dishes they make at home.
They participated in a food skills workshop focused on a variety of herbs, learning how to use them to make herbal teas, herbal vinaigrettes and pesto. They also learned tips on how to grow and dry fresh herbs for future use.
The workshop was the fourth of a series of eight Sustainable Food Skills Workshops being held this summer and fall in the Corner Brook area. The events have been put together by Root Cellars Rock and are based on the four Ps of local food: planting, picking, preparing and preserving.
The groups learn how to grow, harvest, make healthy meals from and preserve foods.
Details of the next workshop are still being worked out, but the topic will be “Preparing Local Vegetables” and will likely take pace in the next week or so.
The final three workshops will be “Canning/Bottling Preserves,” “Seed Saving” and “Root Cellars.”
Anyone who would like further information or to sign up for any of these workshops can contact Corinne Brett at 660-0845 or via email at firstname.lastname@example.org.