The Doak House Museum is offering opportunities to learn about growing, preserving and using herbs for culinary and medicinal purposes as part of workshops scheduled for May.
The museum, located on the Tusculum College campus, is offering “Selecting and Growing Culinary Herbs” from 3 p.m. to 6 p.m. on Friday, May 10, and “Medicinal Herbs” from 10 a.m. to 2 p.m. on Saturday, May 11.
Individuals may attend one session or both.
“Selecting and Growing Culinary Herbs” will cover topics including selecting herbs, growing specifications, harvesting for immediate use, preservation and using herbs to enhance food.
The workshop will also include an opportunity to taste and smell various herbs. An assortment of potted herbs will be available for each attendee to take home.
“Medicinal Herbs” will explore selecting, growing or purchasing dried herbs for use to make medicines.
Participants will make teas during the workshop to taste and will have the opportunity to taste several tinctures.
Workshop attendees will make salves and lip balm to take home as well, and the session will include a demonstration of aromatherapy: how aromas can help elevate, alter and enhance moods.
Attendees at both workshops will be provided handouts that will include instructions and other herbal information.
The session about culinary herbs will be taught by Sandee Cook, Big Spring master gardener and community herbalist, and Joy Moore, a Northeast Tennessee master gardener.
Cook will also teach the medicinal herbs workshop.
The cost for the “Selecting and Growing Culinary Herbs” workshop is $20. The “Medicinal Herbs” workshop, costs $25. The cost of attending both workshops is $40.