Herbs and Spices
Herbs & Spices Study Group began as a straight-up growing-and-using-herbs interest group, but it has evolved into an educational and food-adventuring set of cooking and dining enthusiasts. Each year, based on a chosen theme, we explore the origins and uses of herbs and spices from around the world. For the 2015-16 year we studied “Leaves” as used in various cuisines - bay (Jewish), mint (southeast Asian), grape (Greek), kale (Italian), plus a few others to be determined. This 2016-2017 year we are taking a cultural and culinary journey along the Silk Routes of central Asia.
We usually get together monthly at various members’ homes on the second Tuesday promptly at 10:30 am to about 1 pm. Since our meeting includes a sit-down lunch, we require RSVPs several days in advance. The particular details and response deadlines are listed in the Berkeley Garden Club Bulletin and in emails sent to members on the Herbs & Spices Group list.