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The Botanic Gardens presents The Herb Series: Harvesting Veggies and Herbs and Their Uses in Cooking with Dixie Stephen.
Join us on Wednesday, September 20, 7 p.m. to 9 p.m. for an evening learning how to harvest and cook with fresh herbs. There is no fee for this class but donations to The Botanic Gardens are always appreciated. This class is open to the public but advanced registration is requested. To sign up go to www.thebotanicgarden.org/events.
How do we use herbs for maximum flavor in our cooking? What’s the difference between fresh herbs and dried herbs? Dixie Stephen will discuss how to grow, harvest and use herbs in tasty and healthy dishes. There will be an emphasis on herbs that are easy to grow in our own gardens including basil, thyme, oregano, dill, marjoram, and more. She will also walk participants through how to prepare pesto, complete with a tasting!
Raised on a farm in the Traverse City area, Dixie Stephen has been a gardener and grower since she was old enough to pull weeds in her family’s large vegetable garden. Her gardening journey has gone from a “garden” planted in pots on the balcony of her first apartment to the extensive herb, flower and vegetable gardens at Busha’s Brae Herb Farm in Suttons Bay, Michigan. Stephen is the former founder and owner of Busha’s Brae.
Stephen was part of the revitalization of commercial production of cooking herbs. She was president of the Michigan Herb Business Association and active member of the International Herb Association, both instrumental in the revival of the fresh herb markets in this country. Stephen has been published in trade journals, written an herbal cookbook and presented numerous programs.