Katie Barney is back, this time to tell us about edible flowers!

Edible flowers are all around us, but most people do not know they can be eaten, and/or used for medicinal purposes, dyes, and repellants.

Discover the rich cultural and culinary history behind the tradition of incorporating edible flowers into cuisine, as we delve into the indigenous knowledge and practices that have shaped the local food scene for generations. From centuries-old traditions to modern culinary innovations, this course provides a new understanding of the unique flavors, textures, and aromas that edible flowers bring to the table.

Learn about flowers and herbs grown here, as well as those from around the world.

What to Expect:  Learn what flowers growing in your garden are edible and what to look for in fields and other places.  Expect Katie to show up with an armful of edible plants from her garden (and just maybe, some treats from her kitchen!).

PLEASE NOTE! If you registered for this class in the Spring before it was postponed, you are still registered! We will send you a note so that you can be sure.

1 Session | Friday | September 20 | 10:30 – noon | IN PERSON (at our Easton Family YMCA classroom) | $20