We will be partnering with Educator Lynn Clowes for a special Herb Workshop called, "Herbs & Food Preparation: Learning, Sharing & Work Circle".
Please join this dynamic hands-on session of learning about herbs, how to preserve them for medicine, and learning about lactofermentation. Participants will walk herbal gardens, discuss medicinal and food value of a variety of herbs and plants, help with harvesting and preserving herbs and make a batch of lactofermented vegetables.
Participants should bring their own work gloves, an empty quart jar, your questions, curiosity and of course, elbow grease!
Lactofermentation is an ancient way to preserve vegetables. Many cultures have traditionally used this method, making pickles or sauerkraut. This microbial process uses beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (probiotics!), which thrive in an anaerobic fermenting environment. Lactic acid inhibits harmful bacteria. Lactofermentation also increases the vitamin and enzyme levels and the digestibility of the fermented food.
The workshop will be given at Lynn's home, located at 43 Hartshorn Lane in Warner, NH. Call or email the museum for directions.
Cost is $25 per person. Pre-register by credit card at 603-456-2600 or checks/cash will be accepted on the day of the event.