Tuesday, March 27, 2018

Creativity with Edible Flowers

The newest issue of TeaTime Magazine is hitting newsstands right now, including tea rooms, gift shops (yes, even The Rosemary House), and mailboxes near you. This May/June 2018 issue includes an article written by our very own Susanna Reppert Brill entitled 'A Feast of Flowers'. Susanna shares hints and tips on how to incorporate edible flowers into your afternoon tea menu both as colorful garnish or flavorful additions to tea bread or floral butters. As a subtle nod to our 50th anniversary, she even included mom's famous rose petal sandwiches! When The Rosemary House was first opened, our mother would host tea parties in the garden, free of charge, to local women's clubs and church groups in an effort to promote the business. She would serve herbal tea of course (hot or iced depending upon the season), fresh strawberries with vanilla powdered sugar, sesame crackers made using Waverly Wafers, and rose petal sandwiches. To this day, they are still served in the tea room on special occasions. We are so pleased to be included in this nationwide magazine. Kudos to Susanna!

Did you know we have an Online Guest Book where you can share your personal memory 
about The Rosemary House, how you knew mom, or what herbs mean to you. 
Please stop by and leave us a special note!


Marilyn Miller said...

Oh I hope you get alot of online memories in your guest book. I just loved Susanna's article so much and noticed the rose petal recipe. I will be referring again and again to that article as I love flowers at tea time. I am guessing Nancy had a part in creating the food for the pictures too. Good job and thanks!

Lemon Verbena Lady said...

Wonderful! Will look forward to this! Congrats Susanna!