Milk Street Digital Class: Small Group Workshop: Advanced Techniques for Herbs

You can do more with fresh herbs than garnish dishes, make herb pestos and muddle them into cocktails. In this Small Group Workshop, taught by Milk Street’s Rosemary Gill and April Dodd, you will learn more advanced and uncommon ways to use herbs in the kitchen. We’ll fry, blanch and layer them. We’ll make fresh herb salts and sweet and sour syrups. And we’ll talk about less commonly used herbs (and herb-like ingredients) like rose geranium, fennel fronds, borage and nasturtium leaves. The world of herbs, and herb cookery, is expansive! As we discuss, we’ll make Afghani Cauliflower and Chickpea Salad with Cilantro-Mint Dressing; Sri Lankan deviled cashews, Persian Sweet-and-Sour Mint Dressing, Italian parsley pesto, and an herbed salt using custom combinations.