Thursday, October 17, 2024
Thursday, October 17, 2024
Duration:
Presenter:
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Growing herbs is a great way to start your food growing experience and ensures you have a multi sensory at arms reach be it in a window box, container or raised bed. Herbs - both hard and soft, perennial and annual - bring taste, colour, smell and medicinal benefits to homes and gardens of all shapes and sizes.
Sonya McGee, a valued member of our Farm and Garden Team, is a certified herbalist practitioner with over 7 experience of working with herbs to create tinctures, balms, decoctions, water essences, oxymely, teas and infusions to support physical , emotional and mental health.
This half day course will be based in our farm school classroom, herb gardens and across our 100 acre organic farm and gardens as you forage for seasonal herbs. Sonya will teach you how to reconise and use herbs to support the immune system such as borage, echinacea and rosehip. You’ll taste different recipes and practise first hand how to harvest and dry herbs for long term use.
Sonya will take you through the entire process from growing to harvesting to drying and then how to use these incredible gifts from nature to create infusions and teas that suit your needs and your tastebuds.
What You’ll Learn:
Course Elements:
Good to Know:
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
