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June 22nd: Let's Cook at Home: Herbs and Spices, Penn State University


June 22nd, 2023: 12 PM ET

Join us for Let's Cook at Home: Herbs and Spices, a virtual cooking class to learn about cooking delicious foods with herbs and spices and creating a healthy eating pattern that tastes great!  In this event, we invite you to discover new recipe ideas using herbs and spices to enhance the aroma and flavor of foods.

We hope you can join us!

Registration is required to receive the link to access the webinar. Registrants will also receive access to the webinar recording.

Who is this for?

Anyone interested in...

  • Enjoying healthy food prepared with herbs and spices
  • Pairing foods with herbs and spices
  • Limiting foods and beverages high in added sugars, saturated fat, and sodium
  • Creating a healthy eating pattern
What will you learn?
  • Ideas for using dried herbs and spices to create flavorful, long-lasting, salt-free seasoning blends
  • Tips for using different herbs and spices in place of added sugars, saturated fat, and sodium
  • Strategies to add more vegetables to meals
  • Simple cooking techniques for healthy eating

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About the Extension Foundation

The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Ag Extension (funding opportunity no. USDA-NIFA-OP-010186), grant no. 2023-41595-41325 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or the Extension Foundation. For more information, please visit You can view the terms of useat

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