🌿 Growing Herbs for Cooking – One-Day Intensive Workshop
Course Overview
This hands-on workshop teaches participants how to grow, harvest, and preserve culinary herbs at home. From seed selection and soil preparation to harvesting and drying, participants will gain the knowledge and confidence to cultivate herbs that enhance both the kitchen and the garden.
• Target Audience: Beginners and home gardeners interested in fresh, homegrown herbs
• Duration: 1 day (8 hours, including breaks)
• Format: Classroom learning, outdoor demonstrations, and culinary herb tasting
Workshop Schedule
9:00–9:30 AM - Welcome & Overview
Introductions, participant goals, and overview of workshop objectives.
9:30–10:15 AM - Session 1: The Value of Culinary Herbs
• Benefits of growing your own herbs (freshness, cost savings, sustainability)
• Annual vs. perennial herbs
• Common culinary herbs: basil, rosemary, thyme, oregano, parsley, mint, dill, and chives
10:15–11:00 AM - Session 2: Planning and Site Selection
• Light, soil, and drainage needs
• Indoor vs. outdoor herb gardens
• Companion planting with vegetables
• Container gardening for herbs
11:00–12:00 PM - Session 3: Soil Preparation and Planting
• Soil pH and organic matter for herbs
• Starting from seeds vs. transplants
• Demonstration: planting herb seeds and cuttings
• Hands-on activity: start a small potted herb to take home
12:00–12:45 PM - Lunch Break
Optional tasting of herbal teas, infused oils, or pesto made with fresh herbs.
12:45–2:00 PM - Session 4: Herb Care and Maintenance
• Watering, pruning, and fertilizing techniques
• Pinching and harvesting to encourage growth
• Managing pests naturally (companion herbs, neem, soap sprays)
2:00–3:15 PM - Session 5: Harvesting and Preserving Herbs
• When and how to harvest for best flavor
• Drying, freezing, and infusing methods
• Demonstration: making herbal salt and infused oil
3:15–4:15 PM - Session 6: Cooking with Fresh and Preserved Herbs
• Combining herbs for flavor (Mediterranean, Asian, and American cuisines)
• How to substitute fresh vs. dried herbs
• Demonstration: preparing a simple herb-based dish
4:15–4:45 PM - Session 7: Designing Your Herb Garden
• Layout and spacing for variety
• Creating a kitchen herb garden or patio container setup
• Incorporating decorative and medicinal herbs
4:45–5:00 PM - Wrap-Up
Review of key concepts, Q&A, feedback, and certificate distribution.
Course Materials
Instructor Provides:
• Herb seeds and cuttings (basil, parsley, thyme, mint, etc.)
• Potting soil and small pots for planting activity
• Handouts on growing, preserving, and using herbs
• Recipe cards for herbal teas and infused oils
Participants Should Bring:
• Notebook and pen
• Gardening gloves
• Apron (for cooking demonstration)
Assessment
• Hands-On Demonstration: Participants plant and identify culinary herbs.
• Knowledge Review: Informal discussion and short quiz at the end of the session.
• Certificate: Participants receive a Certificate of Completion in Growing Culinary Herbs.
Recommended Resources
Books:
• Homegrown Herbs by Tammi Hartung
• The Cook’s Herb Garden by Jeff Cox and Marie-Pierre Moine
Online:
• NC Cooperative Extension Herb Gardening Resources
• National Center for Home Food Preservation – herb storage and infusion guides
Follow-Up Support
• Community Forum: Join the Vine and Fig Tree Homestead online group for ongoing support and herb-growing discussions.
• Monthly Q&A Sessions: Seasonal herb topics and troubleshooting.
• Next Steps: Advanced workshops on Herbal Remedies and Infused Products, and Companion Planting for Productive Gardens.
Vine and Fig Tree Homestead Workshop Series
Promoting Sustainable Living, Self-Reliance, and Community Learning.