From Garden to Table: Using Edible Flowers – June 23 (2pm-4pm)


Cost: $45 per person, spaces are limited to 12 participants.  Get your tickets via EVENTBRITE

Questions? Email Text/Call 626-765-5704

Flowers are beautiful and have many uses, attracting beneficial insects and some repelling bag bugs that aren’t welcome in the garden. Did you know many flowers are edible? “Flower Cookery,” has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

Learn how to use edible flowers in a variety of culinary ways. From the garden to the table, learn to incorporate and decorate with edible flowers like Nasturtiums, Calendula, Borage, Bachelor Buttons, Roses, Lavender and Pansies.

INSTRUCTOR: Anais Dervaes has had a love affair with flowers since she was young. She loves growing and using edible flowers to create delicious and eye catching dishes, desserts and drinks.

TASTE: Sample food and drink made with edible flowers

TAKE HOME: Handout & recipes


The grounds remains CLOSED to the public during workshops and events. Sorry, we do not allow walking around any part of the yard or garden.

Liability: With your reservation or registration for this workshop/event, you hereby acknowledge and agree that we assume NO LIABILITY or responsibility for accidents, injuries, allergies while on premises or sickness/illness otherwise caused by this event. For further details, please be sure to our Workshop Attendee Release Form prior to purchasing your tickets.