Kitchen Plant Medicine
Cinnamon snow atop your french toast. Thyme dancing in the marinara sauce. Lemongrass and ginger spice filling the air of your favorite Thai restaurant. Grandma's enchiladas with their trademark kick from the spicy chilies grown in her garden. It is the herbs that spark delightful aromatic memories wrapped around a favorite meal. Herbs bring incredible flavors and scents to the dining experience,
but are not the only reasons why you should use herbs and spices in cooking.
Cooking with spices is often the first introduction to using herbs many of us have and by exploring these common culinary spices — spices you likely already have in your kitchen cabinets! — by botanical name, plant family, and parts used, we deepen our gratitude to the food that sustains us.
Did you know many of the leafy spices we so regularly use in soups, stews, and sauces are all from the Lamiaceae family?
Or better known as the mint family? Or those seeds we crush into rubs and blends primarily come from the Apiaceae family? A.K.A. the carrot family? These explorations will take us to places around the world as we dive into the history of spice's use around the globe.
Through spending many years learning to cook in professional kitchens, Shana fell in love with her studies in plant medicine, physiology, botany and ecology and realized Kitchen Plant Medicine was the beautiful blending of her passions. In a class near and dear to her heart, Shana mixes her love of delicious food with inspiring people to connect to where their food comes from topped with empowering people to realize they have a medicinal apothecary in their tea and spices cabinet.
In this online course you will learn:
You will have access to:
Take this course if you: