About this event
In our local chef series, we explore recipes from here at home to around the world and the plants that bring these recipes to life. Asian vegetables look fun to grow or purchase from specialty markets, but what do you do with them? How do you cook taro root? What part of the bitter melon do you eat? Is tough lemongrass edible? And how do you manage beans that are a yard long? This month, join Wendy as she shows you how to prepare a variety of Asian vegetables for cooking and explains how to use them traditionally and in your own recipes. Join us to discover dishes and cuisines that celebrate how plants shape our food and culture.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Wendy Kiang-Spray is a writer and speaker whose articles about gardening and food have appeared in many publications. Her book, The Chinese Kitchen Garden, is about growing and cooking Chinese vegetables. She gardens in Rockville, Maryland where she also works in education.
Steeped in history, rich with tradition, the United States Botanic Garden (USBG) is a living plant museum that informs visitors about the importance, and often irreplaceable value, of plants to the well-being of humans and to earth's fragile ecosystems.
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