Yesterday I made pumpkin pies using Libby’s can of pumpkin and recipe (the one on the can). This is a traditional recipe I have used every year and the pies taste great. This year however I decorated the pies with fresh sage leaves and chrysanthemum blossoms from my garden. Keep culinary herbs and edible flowers in mind during the upcoming holidays as you bake and cook. Right now, mums, pineapple sage, rose, calendula and signet marigolds are blooming and can be used to garnish dishes. Perennial herbs such as rosemary, sage, thyme, and oregano can be used when preparing dishes and also to garnish and decorate. Remember to always wash your herbs and flowers before you put them on food.
Pegplant’s Post Gardening Newsletter
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Pegplant’s Post Monthly Newsletter
Join me on Saturday, October 1, 10:30 to 11:30 am, as I talk about culinary herbs–how to grow and use them the kitchen. This will be at Green Spring Gardens, Alexandria, VA. Register with them here. If you are interested in having me speak to your organization, please contact me. I enjoy talking about culinary herbs and edible flowers and we continue the conversation in the Facebook group Culinary Herbs and Spices.
- Breeding Better Herbs
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- Cooperative Extension
- Culinary Herbs and Spices Facebook Group
- Culinary Herbs Resources
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- Master Gardener
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- New Books: 2021 and 2022
- Pegplant’s Post Gardening Newsletter
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- Public Gardens
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