Explore fragrant plants for both sweet and savoury culinary use

Explore fragrant plants for both sweet and savoury culinary use. In this first practical and informative session of the season, we shall delve into the aromatic warming spices of Cinnamon and Ginger, discovering their many aspects, history and uses.

During the session you will create two inspired botanical blends: a spiced sugar or salt and spice rub mix to take home with you plus ideas and suggestions for culinary use.

Notes and materials included.

Booking is essential, contact SLBI direct to book your place here.

Price: Members £30/Non-members £35