Herbal Blessing: APRIL 2011 PRESENTATIONS

"The earth is the Lord's and everything in it,
the world, and all who live in it." Psalm 24:1

April 2, 2011
The seminar on “The Uses of Herbs” at Full Moon Natives consisted of a presentation of an overview of several “Herb of the Year” recipients and their uses for cooking, tea, aroma and health from the following list:

1995 Fennel (Foeniculum vulgare)
1996 Beebalm (Monarda)
1997 Thyme (Thymus)
1998 Mint (Mentha)
1999 Lavender (Lavendula)
2000 Rosemary (Rosmarinus
officinalis)

2001 Sage (Salvia officinalis)
2002 Purple Coneflower (Echinacea)
2003 Basil (Ocimum basilicum)
2004 Garlic (Allium sativum)
2005 Oregano & Marjoram
(Origanum)
2006 Scented Geraniums
(Pelargonium)

2007 Lemon Balm (Melissa officinalis)
2008 Calendula (Calendula officinalis)
2009 Bay Laurel (Laurus nobilis)
2010 Dill (Anethum graveolens)
2011 Horseradish (Armoracia rusticana)

April 6, 2011
The presentation on “Edible Flowers” at the New Smyrna Beach Garden Club included an overview and favorite uses of the following baker’s dozen edible flowers with savory or sweet flavors:

Savory

Borage (Borago officinalis) - Cucumber-like flavor for salads, cucumber tea sandwiches

Calendula (Calendula officinalis) - Spicy to tangy citrus for lemon blend teas, savory rice & cornmeal cookies

Chives (Allium schoenoprasum) – onion
Chives, Garlic (Allium tuberosum) – garlic
Onion or garlic flavor florets used to roll cheese logs or whole chive flower for vinegar

Daylily (Hemerocallis spp) - Mild vegetal or sweet floral flavor stuffed with chicken salad, spiced cream cheese or chocolate mousse or used on tea sandwiches like lettuce.

Nasturtium (Tropaeolum majus) - Hot, peppery, watercress-like flavor stuffed with herbed cheese, on open-faced tea sandwiches, or inside wonton raviolis.

Sweet

Bee Balm (Monarda didyma) – Minty flavor great in tea sandwich pinwheels with cream cheese and crushed pineapple

Clove Pinks (Dianthus caryophyllus) - Clove-like flavor and easily candied to use on desserts like custards

Lavender (Lavandula spp) - Floral with citrus notes used sparingly in lavender & lemon cookies, lavender lemonade & Herbes de Provence tea sandwiches with cream cheese & sun-dried tomatoes on pumpernickel bread

Pineapple Sage (Salvia elegans) – Fruity with hint of spice flavor for fruit salsa and edible potpourri

Rose (Rosa spp) – Floral flavor with petals used in butters & spreads for tea sandwiches, plus floral teas

Scented Geranium (Pelargonium spp) – Floral, mint or spicy flavor dependent on leaf and used as a garnish for scented geranium jelly filled thumbprint cookies

Texas Tarragon (Tagetes lucida) - Anise-like with citrus flavor perfect for herbal butter, cookies, and chicken salad

Violet (Viola odorata)
Johnny Jump-Up (Viola tricolor)
Pansy (Viola wittrockiana)
Floral, mild wintergreen or mild mint flavors used for garnish for cookies, to decorate tops of rounds of glazed brie cheese, frozen in ice cubes for punches and iced drinks.

Lavender lemonade, Lady Earl Red tisane and Edible Potpourri Muffins were served for tasting plus the hostesses decorated the tables with centerpieces that included edible flowers. These are a few of my favorites: