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Food & Cooking

Cooking on the Wood Burning Stove

You don’t need a modern kitchen to cook delicious food. Join us for an afternoon of tea and working together to bake yummy, period-appropriate treats on the wood burning stove in the McClean Soddy at the Plains Conservation Center. Recipes and all supplies provided. This class is geared towards adults and children 10 years and older.

 

 

Price:  Member $20, Non-member $24

 

Location: Plains Conservation Center, 21901 E. Hampden Avenue, Aurora, CO 80013

 

Creating Flower Essence

Flower essences are a subtle yet powerful and versatile form of homeopathic herbal remedy. Learn to create two flower essences outside while discovering their unique energetic and therapeutic potential. Create a floral syrup and explore applications like sprays, libations, elixirs, baths and more! This class has us diving into fall gardening practices including sowing cool season crops, crop rotation, herbal fertilizing and extending the growing season.  

 

Price: $94 public

Instructor: Amberle Suski

Amberle is a Colorado native who has been working as a holistic healthcare practitioner in the Denver community for over seven years. She is trained and certified in community herbalism, permaculture design, reflexology, reiki and wellness coaching. Amberle aims to connect with people in need of support to enable them to mindfully, skillfully and confidently care for themselves, others and their environment. She believes that people flourish as they take ownership of their health and quality of life through tapping into education, intuition, empowerment, community, nature, spirit and sharing the highs and lows of life. She can be found farming, gardening, telling people way more than they wanted to know about plants and playing with plants in an unending variety of inspired ways! Her herbal products, integrative healing sessions, educational offerings and therapeutic gardening guidance and services are uniquely tailored by employing a variety of strategies such as bodywork, traditional spiritual healing, gems and essences, nature exploration, in-depth interactive research, DIY formulations, permaculture, regenerative growing, and plant-based foods and medicines.

 

Jams and Jellies

 

In this class we will focus on making fruit preserves that we can use on our toast, ice cream, mixed in yogurt, and used to flavor cocktails. We will make jam using fresh fruit, and we will make jelly using juice. If time allows we will also be making no cook freezer jam. Each student will be able to take home at least one jar of each fruit preserve we make. Recipes and ideas on how to use our creations will also be discussed. We will discuss canning basics and food safety, but this class is ideal for students who have had some experience canning using a boiling water bath canner.

 

Price: $56, $51 member price

Instructor: Kathy Lee

 

 

Japanese Chabako In The Gardens

 

The tea ceremony has been an integral part of Japanese culture for centuries, prized for its inclusion of many of Japan's traditional arts. One key aspect in the appreciation of tea is the celebration of each season. This tea ceremony takes place not in the traditional teahouse but out in the Gardens among nature, which is essential to much of the expressiveness of the practice. This immersive demonstration of the Chabako practice (boxed tea), is specifically designed to be enjoyed outdoors, where tea and a sweet will be served along with question-led discussion on tea and the seasonal motifs within the Gardens.

 

Price: $14, $12 member

Instructor: Lindsey Higo is student of the Japanese Way of Tea and has studied in the Rocky Mountains for almost 10 years. She has also attended an intensive study program in Kyoto, Japan at the Urasenke Professional School of Tea.

Special Instructions: Please bring a pair of clean white socks and wear comfortable clothing (long pants /skirts). In this tea ceremony there will be kneeling or sitting directly on the felt and mats on the ground or a short chair, shoes are not permitted on the felt.

 

Japanese Tea Ceremony

 

For centuries, the tea ceremony has been considered the epitome of Japanese life, based on harmony, respect, purity, tranquility and elegant simplicity. Come experience the real thing - a traditional ceremony inside our authentic Japanese Tea House in the Japanese Garden.

Each ceremony is held in the Ella Mullen Weckbaugh Tea House in Shofu-En, the Japanese Garden, at Denver Botanic Gardens.

 

Price: $35, $30 members

Special Instructions: Meet at the tea house at 10 a.m, with a pair of white socks. Jeans, shorts or short skirts are not permitted. Please turn off all cell phones during the ceremony.

 

 

Pickles and Chutney

 

In this hands-on cooking class we will focus on pickle and chutney making. We will review canning safety and techniques of boiling water bath canning, but this class is geared to those who have had some experience with waterbath canning. We will pickle some fruit, some vegetables, and also make chutneys we can use to dress up our barbeque’d meats or liven up a cheese plate. Each student will get at least 3 jars-of pickled vegetable, pickled fruit, and chutney.

 

Price: $56, $51 member

Instructor: Kathy Lee

 

Skin Spa

Learn to effectively make affordable skin care products that are all natural, garden fresh and excellent for your skin. There are many herbs growing here in Colorado that help clear, moisturize and revitalize your skin. There is plenty to take home after an afternoon in the kitchen. Make a rose skin serum. Learn the process of making a tulsi hydrosol. Finally, make a skin scrub with fresh lemon balm and a calendula honey mask made with bentonite clay.

 

Price: $82 public

Instructor: Blake Burger

Blake Burger's passion for plants began at a young age gardening in Illinois and only grew stronger once he moved to Colorado in 2000 and began hiking in the wilderness areas of Colorado. There, he began to cultivate a great curiosity and appreciation for the diverse flora found along the hiking trails. In 2007, he left his career as a food scientist and worked as a seasonal gardener for Denver Botanic Gardens. After one year, he was hired full time as a horticulturalist. Throughout his years at the Gardens he has worked with tropical plants, native plants, vegetables and herbs. After receiving his Herbalist Certification here in Denver, Blake immediately began working with the vast array of medicinal plants growing in the Gardens. He founded the Denver Medicinal Plant Society in 2015, created and maintains several medicinal plant beds at the Gardens  York Street location, and has laid the foundation for the Gardens  first Herbalist Certificate Program. As a certified yoga instructor, Blake has led more than 1,000 yoga classes over six years and created a nationally recognized yoga program here at the Gardens. Blake believes in a multifaceted approach to health and wellness: eat well, move your body, never stop learning, get outside and connect.

 

Summertime Tea in the Gardens

Denver Botanic Gardens and Denver Tea Room present a beautiful morning of tea tasting and education.

Margo Seymour, tea sommelier, pastry chef, and owner of The Denver Tea Room, will present an example of a traditional afternoon tea service, with a nod to the various cultures that also enjoy the practice of taking tea. Guests will taste several teas, traditional sandwiches, and desserts. Join us in the Solarium or the Annuals Pavilion, with fine china and linens, to learn about the tea process, the difference between "high tea" and "low tea", and how to steep the perfect cup of tea.

 

Price: $42, $38 members, includes $10 for food and tea tastings

Instructor: Margo Seymour

 

Jun 8, Jul 13, and Aug 24 - Annuals Garden and Pavilion

All other dates will be held in the Solarium.

 

 

Wild Foraging Mushroom Basics

Head to a secret location with wild mushroom enthusiast Michael Heim for a day trip/mushroom foray and a walk in nature. Gain a firm handle on the foundations of mushroom identification as you locate a variety of medicinal and edible fungi growing in the wild. Discuss mushroom anatomy and learn the skills for contrasting mushrooms that may be poisonous with those that may inspire a dinner party. Bring your field guides to unlock some nature! Return with a better understanding of what it means to hunt for mushrooms and maybe some fungi for tasting.

 

Price: $40, $35 member

Instructor: Michael Heim

Based in Boulder, Colorado, Michael Heim has led forays for Denver Botanic Gardens, the Center for Integrative Botanical Studies and the Boulder Living Arts School. In 2014 chefs from all over the U.S. joined Michael on a wild mushroom foray sponsored by the Chef's Collaborative Summit. That same year he presented at the annual Bioneers Conference, held at Colorado University, exploring the exciting topic of myco-remediation. He produced and facilitated a two-day medicinal mushroom workshop with revered herbalist Robert Rogers, author of  The Fungal Pharmacy.  In 2015 Michael studied lab technique and mushroom cultivation under Dr. Daniel Tura of Aloha Medicinals. He has taught mushroom cultivation classes for Boulder High Country Mushrooms, Cow Town Grangers, Botanica: A Festival of Plants and The Growhaus in Denver.

 

Special instructions: Please note, Mother Nature is a wild beast and we cannot guarantee the number or variety of the mushrooms we will find. Bring a positive attitude and your hiking apparel (i.e., long pants, hat, good footwear), as well as water, snacks and lunch. It may be possible that we will be walking at elevation and on varying groundcover for several hours. All participants should come prepared for weather in the high country.

- Capacity is strictly limited.

- We will meet promptly at the (TBD) meeting spot in order to arrange carpooling and to have a brief discussion on what to expect for the day. Location details will be emailed about a week prior to the program date.

- The class will be emailed should weather be an issue or be cause for cancellation; all students will be refunded should the weather not cooperate.

 

 

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