Basil: Growing & Cooking

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Taught by Emilie Friedman

Emilie Friedman realized she wanted to be a chef while traveling through organic farms in Spain, Italy and France. There she learned basic growing practices, specifically related to heirloom varieties of vegetables. When she returned to NY, she studied at The French Culinary Institute, concentrating in local, vegetable driven cuisine. She currently works as a private chef, and especially enjoys teaching private classes on how to use local vegetables, and create small gardens in your own urban space. 

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This class is the first installment of a series regarding planting, growing and harvesting your own herbs in your apartment or urban space.

The first half of the class will cover how to start Basil from seed, including a tutorial and instructions on planting and growing your own Basil, whether you have a plot of land, a fire escape or just your windowsill.

We will move on to learn how to use homegrown Basil in three basic sauces - Basil Oil, Homemade Basil Mayonnaise and Classic Pesto, as well as different ways to preserve Basil through the winter.

Each member of the class will go home with their own started seeds, a jar of each sauce to use at home, and a list of preservation methods and recipes.


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