We will explore the range of herbs growing at Botanic Garden, alongside those available in the shops, and will look at both traditional and contemporary uses. We will examine how this diverse range of plants has been used by different cultures through the ages. How can leaves that look quite similar taste so different (e.g. parsley and coriander) and how can leaves that taste similar look so different (e.g. tarragon and Thai basil)? As part of the course we will make a variety of herb-based concoctions, such as salsa verde, herbal tea and herb butter. We will also include top tips for herb growing. This workshop complements our recent “Around the World in a Handful of Spices” workshop.