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
If you are interested in having me speak to your organization, please check out my list of presentation topics on my website and contact me. I enjoy talking about culinary herbs, edible flowers, holiday herbs & spices, plant propagation, and seed saving. Don’t forget to check out the Facebook group Culinary Herbs and Spices.
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