A random rehash…I originally wrote this in February (of last year to boot), but when do we usually have flowers? Yeah…makes sense to repost now! (actually, it would have made more sense to repost in April, but better late than never!!)
Flowers can be food!
Its not quite the season for flowers around here, but its coming. And that means its time to bring out and dust off all the spring green and early summer foraging and herbal stuff (plus, I’m cleaning out my shoe box of recipes and other cooking info)! For this week’s Food for Friday, I though we could talk about eating flowers.
When we think of culinary herbs, we don’t often think of flowers. But…nasturtium, rose, chamomile, redbud, zucchini or squash blossoms, snapdragon, violets, yarrow, calendula, lavender, citrus blossoms, hibiscus, clover, bee balm, borage, chive blossoms, honeysuckle, jasmine, daylily, geranium, lilac, mint flowers, and pansy (to name a few, here’s some more) can all be used in food. Be careful of allergies when using flowers in food, and be sure to leave poisonous flowers alone!
- Drying–Hang freshly harvested (best time is…
View original post 553 more words