Fall is the perfect season for connecting with roots. We spend time grounding and digging herbal roots in the garden, discussing seasonal energy patterns, preventative care, digging tools, and best practices regarding harvesting roots.
DurationFall is the perfect season for connecting with roots. We spend time grounding and digging herbal roots in the garden, discussing seasonal energy patterns, preventative care, digging tools, and best practices regarding harvesting roots.
Many of the roots we learn about and make remedies from contain the prebiotic compound Inulin. In this class, we shift our focus to fermentation and discuss microbiomes, beneficial bacteria, probiotics, digestive health, nutrition, and immunity while creating a deliciously supportive herbal ferment to take home and enjoy.
Denver Botanic Gardens strives to entertain and delight while spreading the collective wisdom of the Gardens through outreach, collaboration and education. Our conservation programs play a major role in saving species and protecting natural habitats for future generations.
In this class you will learn how to prepare fermented foods such as sauerkraut, berries, and cultured salsa. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones).
This foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beveragemaking profession, and how it creates the flavor and form are explored.
Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir.Â
Preserve the harvest and add excitement to your table with homemade pickles! Join us for this class to learn how to make pickles beyond your garden variety cucumber dills.
Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle.
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