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The Sustainable Kitchen: Herbs 101

This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.

During the summer, herbs flourish. This is a chance to learn about what to do with your leftover herbs! Starting with the basics, we’ll go through how to store fresh herbs properly, how to pair them, and how to dry and preserve summer herbs so you can enjoy their varied flavors all year. Then, we’ll use some common herbs and put our new knowledge to work by making:


A versatile sauce of parsley, oregano, garlic, white wine vinegar, olive oil, and red pepper flakes

Rosemary & Thyme Aioli

A silky, creamy condiment with a base of eggs, garlic, lemon juice, rosemary and thyme

Dill Dijon Sauce

A Scandinavian sauce of Dijon, dill, olive oil, cider vinegar, lemon juice, and honey

Arugula & Thyme Pesto

A multi-purpose sauce made of arugula, thyme, pistachios, garlic, lemon juice, and olive oil

Herby Cashew Sauce

A delicious sauce with a base of cashews, garlic, coriander, lime, shallots, and a surprise herb combination

Strawberry Granita with Rosemary

A refreshingly sweet treat of fresh strawberries, lemon juice, and rosemary pureed then frozen. Originally, from Sicily, it’s a cross between sorbet and Italian ice.



Instructor: Heather Bell Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that's her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.