How To Eat Herbs: Roots & Rhizomes

This workshop explores the culinary potential of roots and rhizomes, teaching participants how to incorporate these often-overlooked plant parts into everyday cooking. Attendees can expect hands-on demonstrations and tastings that highlight the flavors and textures of ingredients like ginger, turmeric, and burdock.

The session is designed for food enthusiasts looking to expand their knowledge of herbal cooking. Led by experienced foragers and chefs, the event offers practical tips on sourcing, preparing, and preserving roots and rhizomes.