Here you’ll get herb-based inspiration for the everyday green kitchen with chef Umut Sakarya and gardener Henning Jørgensen.

Umut Sakarya shares his culinary knowledge of taste and aroma – and demonstrates how herbs can be used to add depth, freshness, and character to plant-based dishes. With roots in Turkish cuisine, he’s used to treating fresh herbs not just as garnish, but as a central element – often used by the handful – making a world of difference for both flavor and the desire to eat more greens.

Gardener Henning Jørgensen complements with his deep knowledge of how to grow herbs with strength and character. For decades, he has worked with herbs in all shapes and forms at Økologihaven in Odense, Denmark’s largest organic herb nursery.

Together with moderator Trine Krebs, who guides the conversation and ensures everyone can follow along and ask questions, they invite you to a flavorful session full of inspiration for both the kitchen and the herb garden – and of course, there will be tastings.

Your hosts
Umut Sakarya:Umut is a chef with a passion for communicating all aspects of gastronomy. He grew up with plenty of vegetable-based dishes in the Turkish kitchen, where fresh herbs take center stage. Umut has a unique ability to make plant-based food both delicious and accessible to everyone.

Instagram

Henning Jørgensen: Henning is a gardener at Økologihaven in Odense – Denmark’s largest organic herb nursery. For decades, he has worked with the cultivation of herbs and is an invaluable source of knowledge about everything from taste and varieties to growing and harvesting. With a deep commitment to organic farming, he generously shares his experience and wisdom.
Homepage
Instagram