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
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Speaking Events
Contact me to speak about culinary herbs, herbs in containers, or edible flowers to your gardening club, library, or nursery customers, both in person or virtually. My upcoming events are:
Online Lecture: Growing and Using Culinary Herbs at the U.S. Botanic Garden, March 19, free and must register, noon to 1:00 pm
Webinar: Supporting Pollinators with Herbs in Your Garden, March 24, free and must register, noon to 1:00 pm. Presenting with Heather
Andrews of the Thoughtful Gardener.Search articles
Pegplant’s Podcast
- FourthWeekFebruary2021 February 24, 2021News about Friends of the National Arboretum plant sale, annual Lahr symposium, annual plant sales, and opening dates of botanical gardens. PlantNovaNatives webinar series, two new books from Timber Press, Aquapots, ornamental oreganos, and Standing Ovation serviceberry. Pegplant's Podcast is produced by horticulturist and garden communicator, Peggy Riccio. For more information, visit pegplant.com. Subscribe to […]Peggy
- FourthWeekFebruary2021 February 24, 2021
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