Edible Flowers with Mary Newman

Participants were delighted to sample lemon cookies with elder flower frosting and sprinkles of rose petals at Wednesday night’s Edible Flowers program. This treat was served recently at the Royal Wedding of Prince Harry & Meghan Markle. Ginger cookies with lavender frosting were also a big hit!

Mary shared examples of flowers that have a long history as a tasty ingredient in a variety of cuisines, from ancient Greek dished to today’s farm-to-table restaurants. The cultural, symbolic and religious connection of flowers in dishes were also discussed.

Mary Newman is the co-author of Edible Flowers: A Global History with Constance L. Kirker. You can find a copy of her book at the Prosser Public Library.

In the photo:  Librarian Carol Lennig holds a plate of the lemon cookies and the author is holding a copy of her book.