In this class, we'll take a close look at twenty favorite culinary herbs and discover what they look, taste and smell like, plus how to grow, harvest and preserve them. We'll cover cooking tips and how to pair herbs with foods and with each other. You'll take home some great recipes, an herbal plant, and handouts. Herbs covered include anise hyssop, basil, bay laurel, chives, cilantro, dill, fennel, lavender, lemon balm, lemon verbena, marjoram, mint, oregano, parsley, rosemary, rose scented geranium, sage, stevia, tarragon, and thyme.