So you have grown a bunch of herbs this year, but what comes next? Fresh herbs are easy to use (and we all know about pesto) but how do we save them for winter when fresh herbs are not readily available? What happens if the rabbits ate it all the basil and you are left with an abundance of oregano instead? How can I adapt recipes to suit the herbs I have?
In this hands-on class, we will make freezer friendly herb mixtures that will be ready when you are! Preserved in oil, in the freezer, in ice cube shapes, ready to toss into pasta, tomato sauce, quiche, rice or even bread. If you can dream it, you can add these herbs to it.