- January 18, 2020
12:00 pm - 2:00 pm
Learn about sustainable foraging and how to make tea from ingredients you can collect from foraging in nature, and from your garden!
You’ll be able to create teas using raspberry leaf, mint, lemon balm, marigold flowers, sumac, coneflower/echinacea, rose hips, yarrow, dried crab apples and other dried fruits, tulsi, basil blue spice, goldenrod, feverfew, hyssop, sweet marjoram, lemon thyme, blueberry leaves, chaga, birch twigs, cedar, and more!
You will go home with the knowledge of how to identify and collect native and cultivated herbs, proper drying methods, and benefits of different tea blends. You’ll also go home with 15 tea bags, a tin for storage, and handouts on foraging, the history of tea and medicinal benefits and beneficial blends. Organic dried teas and fruits, tea bags and all supplies will be provided.
You’ll also have the opportunity to sample some of Debbie’s favorite home-brewed tea!
This class is open for any skill level
Best for Ages…
13 and older
You should bring…
Just bring yourself!
Venue: Duluth Folk School Main Hall
Located on street level. Handicapped accessible.