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TIP OF THE DAY: Edible Flowers

For a special touch, garnish your
dishes with edible flowers. Photo by
Kelly Cline | IST.

Flowers have been eaten since the earliest times. More recently, violet was the rage during the Victorian era. You can still buy Choward’s Violet Candy and candied violets.

Rose petals, very popular in Middle East cuisines, can be found in the U.S. in preserves, confections and beverages (see Sence Rose Nectar)—and of course, to decorate wedding cakes and other desserts.

And don’t forget stuffed zucchini blossoms, still prized as a delicacy.

Summer is an ideal time to add edible flowers to your recipes. They speak of the season, provide color and are beautiful.

If you see edible flowers in your market’s produce section, pick up a box and have fun with them. They add interest and flavor to everything from salads and pasta to desserts.

Two caveats: Not all flowers are edible (some are poisonous). Edible varieties must be grown without pesticides in order to make it to the table.

 





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