Join herbalist Betsy Williams for a morning of herbal learning and savory tasting at Tower Hill Botanic Garden on Saturday, August 29th, followed by a delicious herb flavored lunch. Learn how to harvest and preserve fresh herbs, then how to use those herbs, fresh and dried, to enhance the flavors of ordinary condiments in ways that add savory layers of flavor to everyday family meals and also become special gifts to friends and family. It’s simple, fun and very satisfying!

Betsy Williams will demonstrate how to create delicious, savory herb butters, vinegars, mustards and herb salts as well as three types of pesto. Students will sample each condiment and then make a pint of herb vinegar, container of herb butter and bottle of herb salt to take home.

For lunch we will make a tangy white bean salad that we will enjoy on a bed of locally-sourced greens dressed with extra virgin olive oil and herbed vinegar then finished with a creamy Bulgarian feta cheese and a drizzle of mint pesto. Fresh baguettes with herb butter, lemonade with mint and lemon balm and a bit of sweet dessert will round out our herbal luncheon. After lunch, we are all invited to take an optional walk through Tower Hill’s beautiful herb and vegetable garden.

Betsy Williams teaches, lectures and writes about living with herbs and flowers. A gardener and herb grower since 1972, Betsy trained as a florist in Boston and England. She combines her floral and gardening skills with an extensive knowledge of history, plant lore and seasonal celebrations. Betsy is the author of several books on the uses and stories of herbs and flowers. She has appeared on the Discovery Channel and greater Boston cable stations as well as local and national radio talk shows. Betsy lectures and teaches locally and nationally. THBG members $70, nonmembers $85. Register online at www.towerhillbg.org.