Cooking with Flowers

Rose Rugosa  Cooking with Flowers

When first approaching this topic in preparing this feature, I remembered back a dozen years ago or so, the first time I sampled daylilies in a salad – at first wary! Of course today, we often enjoy chive blossoms, nasturiums, herbflowers – and how about those lavender blossoms we grow? And others!

All organic, of course. I endeavored to write about using flowers in recipes, but decided instead to remind you of another lovely way you can add flowers to your dishes, without using fresh flowers, especially if you do not have access to organic varieties. As
always – everything old is new, again! Included below is a link to Cook’s Thesaurus of Edible Flowers, for you to check out!

Cook’s Thesaurus of Edible Flowers


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