Spring/Summer 2014 RLEI Review – Seasonal Diet

By eating & drinking seasonally & locally, you get the most nutritional value from fresh foods. And contribute to a sustainable diet & environment.

Nectarines, Mango, Tomatillos, Bee Balm, Borage, Calendula, Chamomile, Daylilies, Impatiens, Common Lilac, Nasturtium, Dianthus, Pansies, Tulips, Violas, Violets, Cornflower, Roses, Lavender, Primrose, Marigolds, Sunflowers, Dahlias, Petunias, Peonies, Chrysanthemums, Hibiscus

April showers do indeed bring May flowers (then June weddings) & edible blooms! They are great for flavoring oils, vinegars, & jellies. Use them for added texture & medicinal properties in drinks, cakes, soups, salads, & main dishes.

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