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Spring Gardening: Herbs, vegetable and cut flower growing for Summer harvest

 

Vegetable growing from seed:

- PRACTICAL: Sow cabbage, peas, tomatoes and your greens (incl. lettuce and salad)

- DISCUSS: Planting out, pests and disease, soil management and watering. 

 

Kitchen Herbs:

- PRACTICAL: Sow annual herbs (parsley, chervil, dill, coriander, marjoram, basil)

- DISCUSS: Mediterranean herbs (rosemary, sage, thyme) and mint. 

 

Cut Flowers for your Home:

- PRACTICAL: Sowing hardy annuals and half-hardy annuals (Sunflowers, Cosmos, Sweet Pea, edible flowers) and more. 

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
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All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.

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Student Accommodation
Accommodation Available

Accommodation is available in our shared self catering cottages at the Ballymaloe Cookery School for this course. You may select to reserve accommodation when booking if you wish.

Rates  2022

  • Single Room €85 per person per night
  • Twin Room €50 per person per night

Breakfast in the Cookery School is provided on our short courses for all our students. 

Alternative rates are available for our 12 Week Certificate Course, 5 Week Summer Course and 6 Week Sustainable Food Course.

Ballymaloe House (4 KM from Cookery School) also provides accommodation for those who enjoy a little more luxury.

What our students say

"I really loved this course. It was such a wonderful experience and will have a significant impact on how I view and treat food from now on. I loved the mix of activities, a great balance between hands-on cookery, high quality demonstrations and discussion about producing and sourcing high quality and natural food. The fishing was a real highlight - nothing like catching a fish yourself and then preparing and eating it. Learning how to smoke a fish was also a revelation. See the cow milked...

A student on a short course
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What our students say

 It was attending 4 short courses last year that I got the inspiration to set up my own mobile cafe. Thanks again
 
A Student
Some of our short courses.

What our students say

"I'd like to pay special tribute to all the chefs/tutors who were excellent and did so much to make my experience so special. Nothing was too much trouble. Thanks to Gary, Emer, Pat, Debbie, Florrie, Sorcha, Tracie, Pam, Sally, and apologies to anybody I've left out. Ballymaloe truly has excellent staff to be proud of."

A Student on one of our short courses:
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