Experience the warmth of winter spices while exploring how ginger, clove, and other botanicals create opportunities for specialty crop production, food-as-medicine education, and value-added agriculture. Participants will examine propagation, harvesting, drying, preservation, culinary applications, and botanical wellness traditions while learning how conservation practices—including high tunnel production, mulching, composting, irrigation management, and soil health—support environmentally resilient production systems. Featured demonstrations include a seasonal Spiced Ginger Toddy and Winter Botanical Mule, with alcohol-free botanical alternatives paired with ginger, spice, and citrus inspired desserts, nuts, and artisan breads.
Designed for herb growers, tea producers, specialty crop farmers, nursery operators, culinary professionals, and food entrepreneurs interested in premium botanical products and diversified farm enterprises.
Conservation Connection
This workshop supports NRCS conservation education, demonstrations, technical assistance, and environmentally resilient specialty crop production through experiential learning and producer collaboration.
Following the Workshop
Participants are invited to remain on site from 3:30–5:00 PM for the Producer Marketplace & Community Connection, where they can explore specialty products, visit with local producers, and network before the optional, separately ticketed Agroculinary Happy Hour begins later that evening featuring seasonal food pairings, botanical culinary demonstrations, producer spotlights, and live musical entertainment later that evening.
For more information, contact Tabitha Bugg at tbugg@vsu.edu.
If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please call (804) 524-3292 / TDD (800) 828-1120 during business hours of 8 am. and 5 p.m. to discuss accommodations five days prior to the event.