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Discover the art of preserving summer’s abundance of herbs with this hands-on workshop led by Grappolo Food & Wine School’s co-founder, Paula Thomas. Learn the best techniques for drying herbs like basil, thyme, and oregano, as well as flowers such as chamomile and calendula. Explore creative ways to make herb blends, salts, and infused oils or vinegars, along with simple, freezable herb sauces to enjoy fresh flavors year-round. Participants will leave with their own jar of herb salt or an infused vinegar, along with practical skills to savor garden herbs well beyond the growing season.