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.
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Speaking Events
Join me on Sunday, May 22, at 2:30 pm when I will be speaking about culinary herbs at the Sherwood Regional Library in Virginia. Free but must register with the library. This will be an in-person event and handouts will be provided. If you have a garden club, contact me to speak about culinary herbs or edible flowers. If you are interested in herbs, join the Facebook group Culinary Herbs and Spices.
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