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Seed to Table Program

Herbs for the Holidays: the Science of Stuffing and Beyond

When: Thursday November 10, 2016 from 1:30 PM to 3:00 PM

Where: The Gardens at Elm Bank - Parkman Room

Join us and learn about the historical uses of herbs in food preservation and the modern day understanding of their benefits for healthy living. Dr. Mohsen Meydani of Tufts University and John Forti, Mass Hort Director of Horticulture and Education, will use herbs from our gardens to present the beneficial uses of herbs and a hands-on component allows you to pot up a fresh herb plant to take home for the holidays! 

This lecture is the latest offering from the collaboration between Massachusetts Horticultural Society and the Jean Mayer USDA Human Nutrition Research Center on Aging to bring news of the most current scientific research and how-to horticultural skills in regards to nutritional benefits of plants.

Members: $12
Non-Members: $20

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About Seed to Table

seed to table group

Start with a seed. End with a meal.

The Seed to Table program exemplifies Mass Hort’s commitment to education for the public good. Since 2011, we have provided education and hands on experience with the cultivation and use of food and beverage plants.  Working to educate all levels, we encourage intergenerational exploration of our food heritage in our many Seed to Table teaching spaces throughout The Gardens at Elm Bank.

To further promote the joy of growing and cooking vegetables and herbs, we forged a partnership with the Jean Mayer USDA Human Nutrition Research Center on Aging in 2013.  Through this, we helped install a community garden in downtown Boston. Today thousands of people who pass by their research center can witness food production, and all of the produce is donated to the St. Francis House.  This partnership also works to present The Talk and Taste lecture series that pairs an HNRCA scientist, Mass Hort horticulturist and local chef to educate on plant and nutrition science and cooking.

Beyond education, the Seed to Table program works to address issues of food access in our community and provides a model for other communities to do the same. From our Seed to Table vegetable garden, we send semiweekly donations of fresh organic produce to the Wellesley Food Pantry and Natick Service Council food distribution center. We are proud of the results extending from the enormous amount of work that is poured into this endeavor. Many thanks to our dedicated Master Gardeners that make this happen from June through October. In 2016, with new cultivation practices, we plan to extend our food pantry harvests from April through late November!

Support a Food Pantry

We are pleased to support food pantries in providing healthy and nutritious vegetables to local families. Last year, our Dover garden produced nearly 4,000 pounds of organic produce to help families in need through the Natick & Wellesley Food Pantries.

We also recently embarked on an exciting partnership with the Tufts University Jean Mayer USDA Human Nutrition Research Center on Aging. Together, we created an organic garden in their sun-filled lobby, and are donating the vegetables grown there to the St. Francis House in Boston. 

Grow Your Own Food

Everyone from Michelle Obama to the American Academy of Pediatrics agrees that fruits and vegetables play a crucial role in improving our health. Our Garden to Table program provides hands-on educational programs to support people who are interested in growing their own food.

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Photos by Jennifer Owen

Check Out Our Seed to Table Video 


Upcoming Classes and Events

Pest Management for Gardeners

Thursday July 14, 2016 from 7:00 PM to 8:30 PM

(read more)

Strawberry Bed Rejuvenation and Perennial Food Crop Care

Sunday July 17, 2016 from 10:00 AM to 11:30 AM

(read more)

Composting Basics

Sunday July 24, 2016 from 10:00 AM to 12:00 PM

(read more)


For more information

For more information about Mass Hort's Seed to Table courses and programs please contact Hannah Traggis, Seed to Table Coordinator at 617-933-4943 or This email address is being protected from spambots. You need JavaScript enabled to view it..