Please join us and learn about cooking and using edible flowers of all shapes, sizes, and colors, including lavender, yarrow, chamomile, calendula, thyme and squash blossoms. Some favorite cut flowers are borage, anise hyssop, nasturtium, and flowering basil varieties. This delicious class is taught by Gina Hemmings of Mossflower and Carly Silberman. We’ll see all of these as we wander through the gardens. We’ll also enjoy some yummy treats including Lavender Honey Ice Cream ~ made with lavender from our gardens, honey from our bee hives and eggs from our hens!
When: Tuesday September 4th, 2018 from 6-8pm
Cost: $25 per person
Where: The Lyons Farmette