Bouquet to Table

     Recently I spoke of the culinary value of the prolific dandelion weed that grows in everyone's lawn this time of year.  But did you know that there are more than a few flowers that are edible? Flower blooms are actually quite versatile, and can be included in virtually every course on the table: in salads and dressings, in entrees and the marinade used to flavor them, in desserts and in the beverages that accompany them.  Flowers appeal to the senses with flavor, aroma and color and tantalize taste, smell and sight.

     
     Some flowers we consume without even considering it.  Such is the case with artichokes and capers which are really the buds of plants.  Others have a specific culinary use, like lavender for instance.  It is a common ingredient in baked goods, spice blends, and rubs.  Some blossoms like nasturtium and squash can be stuffed and eaten fresh from the stem, or lightly fried.

   The list is extensive!  Begonias, carnations, chrysanthemums and clover all lend a distinctive flavor.  And the list goes on to include marigolds, mint, pansies and roses.  Even the blossoms of garlic and chives can be utilized by the creative kitchen master.

     But a word of warning before you head out to your flower bed to spice up dinner.  Edible flowers are best if used the same day they are picked.  And never, ever consider using any flowers that may have been treated with pesticides or are found near roadways.  And always be sure to wash the flowers before eating.