Now that backyard "victory" gardens have once again become de rigueur, fresh homegrown herbs have also charted a notable rise in popularity. Gone are the days of shaking crumbly dried chives or rock-hard dried rosemary onto your omelet. Now, if you want to add some pep to your pepperoni pizza, all you have to do is reach out your window and pluck a few sprigs of fresh basil from your happy little herb garden.
But while chives, basil and rosemary are fairly common, run-of-the-mill spices, things get sticky when you start venturing into fresh tarragon, sage, oregano, coriander or Thai basil territory.
Luckily for those with freshherbaphobia, you can learn how to properly spice things up in the kitchen with a Cooking with Fresh Herbs class led by Ava Whitlock at Edwards Greenhouse on Tuesday, Aug. 17, at 6 p.m. Come late-August when your co-workers start hauling in watermelon-sized zucchinis and giant heirloom tomatoes, you'll know just the right herb to use to draw out their fresh flavors.
Tuesday, Aug. 17, 6 p.m., FREE, Edwards Greenhouse, 4106 Sand Creek St., 208-342-7548, edwardsgreenhouse.com. Call to register.