Delectable Edible Flowers.
The culinary use of flowers dates back thousands of years. Many cultures use flowers in their traditional cooking such as squash blossoms in Italian food or rose petals in Indian food. Adding flowers to your food can be a nice way to add color, flavour and, depending on your mood, a touch of whimsy or elegance. Some flowers are are nutty or spicy, and some herbacious, while others are floral and fragrant.
It’s not uncommon to see flower petals used in salads, teas (Cornflowers are a great addition to Earl Grey) and as garnish for desserts. They are also beautiful in herbal vinegars and salad dressings. Edible flowers also can be used in ice cubes, jellies, marinades, flavoured oils or to enhance the look of entrees and deserts.
Like all plants, be sure to only eat flowers you have grown yourself with no pesticides, or otherwise know to be safe for consumption. If you are uncertain about a species, consult a reference book or reliable website on edible flowers and plants.
Each collection contains:
I package of Johnny Jump Ups (Helen Mount Violas)
I package of Borage
I package Calendula
I package Cornflower
I package Scarlet Runner Bean
I package Nasturtium
Instructions for the picking, preparation and preservation of Edible Flowers
Recipe for cheese garnished with wine glased edible flowers