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started the session by collecting wild greens and blossoms to use in a colorful, healthy salad and other plants to use in pesto and muffins. Some of the edible ingredients collected for the salad were dandelion leaves, plantain, violets and redbud blossoms. Some of the 4-H members made corn muffins and added dandelion blossom pedals and rosemary. Other members made a pesto of wild garlic mustard. The group enjoyed their light meal before going into the apothecary to learn how herbs are used in medicinal ways. The Rappahannock County 4-H Junior Garden Club truly appreciates the time Ms. Boardwine spent with them learning about edible flowers, wild greens and medicinal herbs .Pictured are left to right Carly Day, Sally Havstad 4-H Volunteer Leader, Sarah Merritt, Teresa Boardwine, Destiny Waag, and Kendall Carroll. Submitted by Carty Day.
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