Guest guest Posted September 25, 2001 Report Share Posted September 25, 2001 * Exported from MasterCook * Edible Flowers Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 36 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Vce:Foundations Of Flavor Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** A salad with a confetti of flowers is undeniably charming, as is an herb butter laced with spicy nasturtiums or candied rose petals and violets on a cake. More than mere decoration, some flowers convey the flavor of the host plant, especially the herbs. They're also serviceable; certainly many people have eaten stuffed squash blossoms, scarcely thinking them as flowers. Though decorative, many edible flowers don't contribute much taste. My own preference is for those blossoms that contribute flavor or are an obvious part of the plant to use, such as arugula or sage that's in bloom. Choose unsprayed garden blossoms and shake them gently to knock out any small insects. Float or swish them back and forth in a bowl of water, then shake dry. Separate those that grow in a cluster at the base, like chive blossoms. Pluck off petals of flowers like calendulas and marigolds. Unless they're small to begin with, finely slice chop or tear the blossoms. While pretty, a large flower or petal really isn't all that pleasant to eat. Some flavorful edible flowers: arugula, borage, calendula, chive, daylily, hyssop, lavender, marigold, mint, nasturtium, rose rosemary, sage squash and zucchini, thyme and violet. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.