Serve It with Flowers

Too seldom do I take the time to embellish meals with garden blossoms, whose bright colors can enhance the appeal of almost any food. At the Thyme Garden Nursery, in Alsea, Oregon, summer tours conclude with an outdoor luncheon, and each dish comes adorned with flowers. These pictures are from a visit I made to the Thyme Garden with four friends earlier this month. Edible flowers in these photos include nasturtium, nigella, and pinks. Among the decorative herbs are bronze fennel and sweet cicely.

Thyme Garden salad, small

Thyme Garden spread, small

Main dish at Thyme Garden, small

Dessert at Thyme Garden, small

About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.
This entry was posted in Herbs, Travel, Vegetables and tagged . Bookmark the permalink.

1 Response to Serve It with Flowers

  1. Barb says:

    Those are lovely, rarely do I remember to use the flowers.

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