Spices and herbs are a staple for Louisiana cooking, especially during the holiday season when gumbo becomes one of the most popular items on the dinner menu. This month, culinary herbalist Sarah Liberta launches a monthly series of classes at Red Stick Spice Company focused on growing and cooking with herbs. The classes will feature demonstrations and tastings of prepared dishes, and attendees will receive live herb plants, recipes, product samples and store discounts. The first class in Liberta’s series, “Fall for Herbs,” is set for Thursday, October 13; attendees will explore the various flavors of fresh herbs from the fall garden. Future herb-focused classes include “Spice Up the Holidays” November 9 and “Herbal Holiday Gifts” December 7.

But there’s much more to explore at Red Stick Spice this season. On October 12, Brittany Lynn Kriger, a certified Integrative Nutrition Health Coach and creator of The Soul Food Project, will host “Geaux Flexitarian,” a plant-based, gluten- and dairy-free foods demonstration, on October 12. The menu includes Fall Squash Tacos, Brazilian Leeks and Avocado Chocolate Mousse.

A “Dad & Me” class will take place on October 15. Kids and adults will work together to cook up brunch treats from the world of waffles, including Sweet Potato Waffles, Cinnamon Roll Waffles, Waffled Hash Browns, Bacon Cheddar Waffles and Superfruit Smoothies.

And Delightful Palate salad dressing maker Lili Courtney will host two classes in October: a hands-on course called “Winner Winner…” (bet you can guess the rest!) on October 11, and a demonstration focused on “Holiday Prep” on October 25. At the latter, Courtney will prepare homemade ricotta for a bruschetta bar that’s sure to help take the chaos out of holiday entertaining.

For more details and registration info for these and many other upcoming cooking classes, visit the Red Stick Spice Company website.