In the hands-on portion of the class, students make such things as herbal vinegars and butters and herbal blends like Southwestern and herbes de provence. After that, lunch is served, usually a main course followed by a salad of herbs and edible flowers from the garden, herbal breads and spreads, and lavender ice cream for dessert.
The classes are currently taught inside the Taylor home on the herb garden property, but bigger facilities for the cooking and crafts classes are being constructed, Rose said. She added that she would like to get a portable stove that can be used outside, so she can actually teach her classes in the gardens by the pond and picnic tables.
Rose is an herbalist by education, with a particular interest in medicinal herbs. In February, she is combining her love of cooking and her knowledge of medicinal herbs to present a class on foods for health and for healing.
Classes are limited to between 15 and 20 students and are usually held from 9 a.m. to noon Tuesdays, Thursdays and Saturdays. Cost is $35 and includes lunch, leftovers and recipe handouts. For a current class schedule, call the gardens.
Friedman's Microwave Ovens
1816 Oceanside Blvd.
Contrary to popular practices, there are culinary masterpieces to be made in a microwave besides popcorn and hot water. The trick is learning how to use the microwave.
"We have some people who never used their microwave, some who never had a microwave before and some who have been using them for years and years, but want to try new things," said Marie de Crom, who owns the franchised store with David Koffman. "It's not like cooking on a stove, this is more like operating a piece of electronics, more like a toy."
For that reason, the microwave classes particularly appeal to retired men, widowers or divorcees who don't have anyone cooking for them anymore, de Crom said. They don't mind cooking in a microwave because they don't have the patience to cook otherwise, she said.
Home economists teach the Wednesday morning class which has been going on for the past 12 years, de Crom said. The menu changes every week and every eight weeks, a class is held combining the use of a microwave and a convection oven.
Students learn how to cook seafood, pasta and low fat dishes. In each demonstration class, students cook an entire meal in a microwave and get to sample the results.
This month is devoted to basic microwave cooking, said de Crom. Rather than using actual recipes, the instructor will show how to best microwave potatoes, beef, chicken and bacon. The first week in February will feature a class on light and healthy meals.
Three microwaves are used during the class, but the instructor will explain how to cook the same meal in stages using one microwave. Recipe handouts are given in all the classes.
Hour-long classes are held in the store at 10:30 a.m. Wednesdays. There is no limit to class size, but most classes average about 40 students.
Cost for one class is $10, but class packages can be purchased at a discount.
Class schedules are posted at the store three to five months in advance, de Crom said. People interested in taking a class can simply show up and pay on the day of the class.