Whitehall Garden Club News: August

Welcome to August, with all things growing (finally, I might add) and gardens starting to burst with their abundance. Hostesses Judy Chadwick and Ann Palmer in true Whitehall Garden Club aplomb, set forth a brunch celebrating "edible flowers" right from their gardens. Featured were delicately flavored floral lavender muffins, an egg dish with zucchini blossoms on top, frozen berries with honey granola sprinkled with dried and crushed rose petals, crisp crackers with cream cheese topped with half a pansy, and a beverage of hibiscus tea.

Truly a garden delight and the perfect introduction for the upcoming presentation on "Edible Flowers." But before that main presentation, Ann Palmer in a "Fast Ten" share, puzzled the group with "anybody know what this is?" "What is it made from?" I heard "beanie, beret, cleaner," and Janet Finney knew that whatever it was, was made from coconut shell rope. It was an individual-sized French olive press. The time needed to press the olives and the dedication to tradition ensured the quality of the French endeavors. Now we know why EVOO costs so much! Thanks, Ann, or merci."

Next on the program was member Judy Chadwick's presentation on "Incredible Edible Flowers" with a BIG emphasis on safety. First off, not all flowers are edible! Judy began by explaining if any flower/bush looks wilted, has moldy leaves, or just doesn't look healthy DO NOT eat it. Also, flowers from stores, florists, or those grown in public places should not be eaten as the use of sprays or chemicals is much greater, things that are not for human consumption, and things we don't want to eat.

There are many garden flowers that are delicious, full of nutrition, and they can add color and texture to many different dishes. The flowers or leaves you plan on eating should always be gently washed by dipping them into the water, carefully rotating to remove dirt or insects, then placed on a paper towel to dry.

They may be eaten fresh or dried to be used later. Judy focused on 2 plants. Firstly, the sunflower, which has delicious petals either eaten fresh or dried for later consumption. You can also eat the seed head of the sunflower like corn on the cob. The petals of sunflowers make a flavorful tea and brighten salad, too. Secondly, Judy discussed Bee Balm a flower known to be very beneficial for skin and eyes. The leaves of the Bee Balm also make a flavorful tea and the domestic Bee Balm also enhances the color of teas or salads.

These are just 2 examples of the flowers growing in so many gardens and how to not only enjoy their beauty, and their contributions as important pollinators but for all of us to be able to enjoy their flavors, textures, and colors added to the foods we eat. Thank you, Judy, for your excellent presentation.