Celebrate the season with edible flowers
While taking a tour of my friend’s organic home garden the other day, I had the opportunity to nibble on a few of the edible flowers she was growing.
Yum!
Of the types I sampled, star-shaped Borage was my favorite, with its sea-blue leaves and refreshing, cool flavor, I imagined how it might be the perfect addition to a multitude of summertime dishes and drinks.
So I came home and began an Internet search for recipes that went above and beyond flower salads and low and behold, I came across a fabulous page on all things flowers on WhatsCookingAmerica.net.
Of course, edible flowers can be used for decor as well - after the party is done, eat ‘em! Place stems in vases, float leaves in wine glasses filled with water, or weave them together to make living garlands.
Have you ever used edible flowers? Do you have a favorite recipe or tip? Let us know by commenting below.
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I love edible weeds. Not only are they gorgeous to look at but nutritious to eat. I’m going an another edible weed walk next week and can’t wait. I try to do it as often as possible guided by a pro. I mainly eat raw foods so a salad with dandelion flower is pretty and the leaves are fabulous greens to eat. Bitter is okay. My liver is happy.