Feasting on Flowers by Susan Campbell
Bright, beautiful, delicate and exotic, fresh flowers are a delight to the senses… but did you know that they can also be incredibly edible?
Flower cookery has roots in ancient Rome and grew to great popularity during Elizabethan times. Today, many innovative chefs are adding creative cachet to their recipes with blossoms and blooms. Here’s a potpourri of ways to incorporate flowers into your home cooking. Tickle your taste buds by tossing these into salads:
• Lavender flowery sweet, with a hint
of citrus • Nasturtiums sweet, spicy • Orchids ranges from somewhat sweet
to like raw chives • Pansies sweet, grassy flavor
• Borage cool, cucumber taste • Queen Anne’s lace carrot-like • Carnations sugary sweet • Scented geraniums flavors will • Chrysanthemums peppery, cauliflower-like
correspond to their scents • Tulips sweet, cucumber-like (remove the
stamens from male flowers, they are bitter) • Violas, violets sweet,
mild wintergreen 왘
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Top photo by Joan Vicent Cantó Roig. Bottom photo by Elke Dennis