If you have perennial herbs in your garden, chances are they are coming into their first bloom in May or June: thyme, oregano, lemon balm, lemon verbena, lavender, and rose geranium are just a few possibilities. But what do you do with it all when you cut it back? One option is to make a simple syrup flavored with them or to infuse honey and stockpile it for winter wellness and gift-giving. Understanding the basic techniques around making shelf-stable syrups and infused honey creates a myriad of possibilities for instant tea, kicked-up mocktails, and more.

Instructor: Kellan MacKay, Owner, Khela Herbs

Price: $30

Learn more and register here.

This event takes place in the City of Rancho Cordova, which is part of the Sacramento region.