Earlier this summer, Marjorie and Jessica from Spring Thyme Herbs headed to the Brandywine River Museum of Art to provide edible flowers for an edible flower lecture and sampling by Constance Kirker and Mary Newman. The lecture was based on Kirker and Newman's new book, Edible Flowers: A Global History, which explores the cultural history of edible flowers in cooking. Tasting items at the lecture included quail, deviled eggs, cheeses, salads, and cakes-- all of which incorporated edible flowers. It was pleasure to represent Spring Thyme Herb Farm, and Jessica and Marjorie made sure to appreciate not only the edible flowers, but also the artwork! Below, they posed on bronze pig statue called "Helen," by Andre Harvey.