Saturday, April 24, 2021
A variety of sandwiches included a triangular Cucumber Sandwich with Lemon Herb Butter, Lemon Basil Chicken Salad Sandwich with green grapes, Sliced Turkey with Parsley, Lemon, and Shallot Mayonnaise, Lemon Chive Pepper Muffin with Roast Beef and peppery mustard/mayonnaise combo, and a Feta, Lemon & Mint Sandwich on pumpernickel bread with a sweet violet garnish and a sprig of lemon thyme.
The scone plate included a Lemon Currant Scone served with Sweet Cream and Black Currant Preserves and a slice of Triple Lemon Tea Bread, fresh orange slices and a snippet of Grape Hyacinth blossom. The refreshing beverage was Lemon Herbal Tea from the Rosemary House blended with freshly squeezed lemons and sweetened with sugar. The Lemon Herbal tea is a combination of Lemon Balm, Lemon Verbena, and Lemon Grass. It is a light and pleasant mixture of dried herbs. It offered a refreshing addition to the lemon tea.
The dessert medley included Lemon Ginger Cake with a swirl of sweetly tart lemon frosting, Lemon Balm Blackberry Thumbprint cookie, and Lemon Verbena Cheesecake topped with Lemon Curd.
Following the tea, Susanna Reppert Brill of the Rosemary House presented a program on the different lemon-scented herbs and ways in which you can use them throughout your home, both in the kitchen, for the bath, and around the house. In this photo, the long slender green leaves is Lemon Verbena while the broader wider leaf is Lemon Balm. The petite fairy leaves are Lemon Thyme. These are perfect lemon scented herbs to add to your garden. In addition, consider Lemon Basil, Lemon Grass, and Scented Geraniums. The most fragrant lemon scented geranium is 'Mabel gray'.
For the bath, steep a half cup of dried herbs in a cup of hot water. Strain, and add to bath water. In the summer, when you have an abundance of fresh herbs, use one cup of fresh herbs to one cup of water. Let it steep overnight, strain, and add to your bath water for a refreshing pick-me-up.