Exotic Herb and Spice Combinations by Susan Belsinger

DATE: Wednesday, October 28, 2020
TIME: 10:00 am to 11:30 am
VIRTUAL PRESENTATION: via Go To Meeting

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Join us to follow along with Susan to create your own herb and spice blends. Susan will discuss some blends that she uses and show you how to make them. She makes her own chili powder and other basic blends, but in this program she will introduce us to some more exotic blends which she uses regularly such as gomasio, togarashi and umami mushroom blends. She will also include some of her favorite beverage blends like xocolatl and golden milk. These will be delicious additions to your culinary dishes and also be a fun project for holiday gifts. We will provide a list of ingredients to get in advance to create two of her blends that you can make right along with Susan virtually.

About Susan: Susan Belsinger is an herbalist, specializing in culinary herbs. She teaches, lectures, and writes about gardening and cooking, and is a food writer, editor and photographer who has authored and edited over 25 books and hundreds of articles. Recently referred to as a “flavor artist”, Susan delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices—to create real, delicious food, as well as libations, that nourish our bodies and spirits and titillate our senses. She travels around the nation, as well as Canada and Europe, sharing her passion for herbs–teaching, giving herbal workshops and demos. Besides cultivating and cooking with them, she demonstrates using herbs in the home, for the bath, boudoir and spa, and aromatherapy.

Susan co-authored The Culinary Herbal with Dr. Arthur O. Tucker in 2016 for timber press and their last publication is Grow Your Own Herbs: The 40 Best Culinary Varieties for Home Gardens published in 2019. She just stepped down as honorary president for the HSA (2018 to 2020) and is working on a new book about flavor.

Western Reserve Herb Society: Teaching Cleveland about herbs for 75 years

Our Mission: The purposes of the WRHS are to further the knowledge and use of herbs, to contribute the result of the experiences and research of its members to horticulture and science, and to disseminate this information to the public.