Sage & Salt — Preserving Your Herb Harvest

Written By Nikki Drury

Overview

At Maison GH we gather in the kitchen and garden to slow down and work with what the season gives. In this hands-on workshop you learn simple, food-safe ways to capture peak flavour from sage, rosemary, thyme, mint and friends—so summer’s brightness lasts well beyond the season. Luxurious, down-to-earth, and wonderfully practical.

Status: Sold Out
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What you’ll learn

  • How to harvest at peak and prep herbs for best flavour

  • Drying methods (air, dehydrator, low-oven) and when to use each

  • Making finishing salts and sugars (e.g., sage–lemon salt)

  • Infused vinegars & honeys for dressings and marinades

  • Chilled herb oils and compound butters (with safe storage)

  • A versatile pesto/base you can freeze

  • Blending tisanes for calming evening cups

  • Labelling, shelf life, and storage so nothing goes to waste

Hands-on makes (you take these home)

  • 1 jar of sage–lemon finishing salt

  • 1 bottle of herb vinegar (seasonal mix)

  • 1 roll of compound butter (e.g., rosemary–garlic)

  • 1 pouch of tisane blend

Details

  • Duration: 2–2.5 hours

  • Group size: intimate, {6–10} guests

  • Location: Maison GH kitchen & garden, Périgord

  • Includes: all ingredients, jars, labels, recipe cards, refreshments

  • What to bring: an apron (optional) and a small tote for your jars

We teach food-safe methods; chilled items go home in an insulated sleeve.

Booking & waitlist

Price: €85 per person
This date is Sold Out. Sign up to the mailing list and we’ll notify you as soon as a new spot opens.

Nikki Drury
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Meditation in the Woods