Common and uncommon herbs are demonstrated in cooking. Students can enjoy scratching and sniffing herbal samples. Also, we'll investigate some flavoring extracts. We'll concentrate on Mediterranean flavors: Ras el hanout from North Africa with cardamom, coriander, and cumin seeds; Middle Eastern za'atar, with thyme sesame seeds and sumac; dukkah from Egypt, with pistachios, fennel, coriander and cumin seeds; and Moroccan harissa, with chilis, caraway, cumin, and pepper. We'll pair these with different grains, in our hands-on class. A $10 material fee is due at time of registration.