Two Dickinson High School students are presenting a demonstration on the use of herbs and spices during the "Focus on Yardening" Tour and Clinic at the Dickinson Research Center.
Levi Klein and Justin Berger are assisting the DHS Family and Consumer Sciences Teacher Pam Moormann in developing ways to use herbs and how to preserve them.
The demonstration includes purple basil, lemon basil, lettuce leaf basil, cinnamon basil, bushy spicy globe basil, thyme, sage, parsley and rosemary.
Klein has frozen herbs into ice cubes to use in soups.
"We're just experimenting and trying new things," he said. "We're emphasizing the importance of our own spices and herbs as compared to what you can buy."
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"I love fresh herbs and spices. I tend to stay away from salt and pepper," he said.
Basil is one of his favorite herbs.
"Basil is aromatic. It has a nice potent smell," he said.
He encourages the public to attend their demonstration.
"Give it a try and see if you like it," he said.
Klein and Berger share a common interest in the culinary arts and dream of opening up their own restaurant.
"It's an art. When you're cooking, it's a beautiful thing," said Klein, who is a DHS senior and the son of Terri Klein.
Both students participated in the two-week Culinary Arts Academy held this summer at Bismarck High School.
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"It was a blast. We covered desserts, garnishes and decorating. We made our own pasta sauce. It was well-rounded, he said.
Klein said there's a difference between a culinary chef and a cook. Grandma has useful information, but a chef places special emphasis on the presentation and garnishes.
"A chef has more in-depth knowledge," he said.
Berger is a senior at DHS and the son of Rod and Shirlene Berger. He became interested in cooking over the past three years.
"I've been involved in cooking as a job. I've always liked doing it," he said. "I like to try new things and do something you wouldn't normally do."
