04 June 2013

Herbs and Flowers

As the school year ends this week, there is a lot going on.

The Third Grade had their annual thank you celebration at St. Anne's. They sang three lovely spring songs to each dining room, and then passed an assortment of garden-inspired dishes. The menu included iced herbal tea, lavender and rosemary short breads, chocolate brownies with fresh mint, herbed couscous salad, green salad with herb vinaigrette, spinach dip, leek and chard quiche, and fresh vegetables with fava bean dip.

Two students became particularly adept at flowered wreaths this year. They made two for me and my parent helper, Julia,  to wear during the celebration.

I have been enjoying the herbs so much, I've started using them in bouquets. Here's one I made for my mom with two breadseed poppies.