Please Eat the Daisies and Other Edible Flowers©

By Arlene Wright-Correll

I have always been intimidated by edible flowers. They aren’t a new phenomenon, but garnishes of fresh flowers tend to intimidate diners, including me.   I was never sure if the flowers are there for decoration or to be eaten. Even if they are to be eaten, I often wonder if they will taste good, or like parsley, be better left on the plate, even though I personally like parsley.

There are several flowers blossoms that can be enjoyed both fresh and cooked. It's hard to find edible flowers to purchase, but quite easy to grow most of them in your garden. Since flowers are best when eaten soon after harvest, growing your own edible flowers makes even more sense.

One needs to really use caution when choosing edible flowers.  Only eat flowers when you are absolutely certain they are edible. Just because a flower is used as a garnish, doesn't mean it's edible.   Never eat a flower that has been treated with a pesticide that was not labeled for use on food products. Always follow the pesticide label instructions for harvesting. Never eat flowers from florists, nurseries or roadsides. Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use. Many grocery stores and gourmet markets now sell edible flowers. If you are choosing homegrown flowers to eat, be certain you know your flowers as not all flowers are edible. Some can cause serious stomach problems and some are quite poisonous. Pick homegrown flowers in the morning or late afternoon when the water content is high.

There are some little tricks to harvesting and storing edible flowers.  For most flowers listed as being edible, they are referring to the petals only. Remove the pistils and stamens before eating as well as any attached sepals.  Expect the flavor of edible flowers to vary seasonally and with growing location. Edible flowers should ideally be harvested in the cool, morning hours. If you are not going to be using the flowers immediately, cut them with the stems in tact and keep them in water. You could also store them in damp paper towels, in the refrigerator.

Select flowers that are freshly-opened, perky and free of any bug-eaten or diseased spots. Normally, the petals are the only portion to be eaten, with the notable exception of safflower and crocus (saffron) whose stigma are prized as an herb. Be sure to wash flowers thoroughly by bathing them gently in a bath of salt water. Perk them up by dropping into a bowl of ice water for 30-60 seconds, and drain on paper towels. Then carefully remove petals or other parts to be consumed. You may wish to trim off the whitish part of the petal where it connects to the stem as it can often be bitter. It's best to store flowers whole in a glass of water in the refrigerator until you need to use them. You can store petals for a day in a plastic bag in the refrigerator, but your optimum goal should be to use them within a few hours.

Some researchers say edible flowers are extremely fragile and cannot be conserved in the refrigerator, and thus must be consumed as quickly as possible. While waiting to cook the flowers, place the stems in a bit of water to keep them fresh. When ready to prepare them, delicately rinse each flower in cold water, and then dry them, carefully blotting each piece with paper towel. Remove the stems, using a knife if necessary, and then, using tweezers, gently take off the pistil, petals and small leaves.  You may have to just experiment with your edible flowers to see what works for you.

You may have a lot of edible flowers growing in your garden all ready and you don’t even know it.

Chervil Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state

Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive.

Chrysanthemums: Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They should be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Cilantro/Cilantro - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony.

Clover - Sweet, anise-like, licorice.

Cornflower - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

Daylilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake.

Gladiolas - Flowers (anthers removed) have a nondescript flavor (taste vaquely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads.

Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish.

Holly Hock Very bland tasting flavor.

Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them!

Hyacinth - The bulb of this plant is edible and was a particular favorite of the Nez Perce Indians. It was eaten either raw or cooked and has a sweet, nutlike flavor.

Impatiens -

Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea.

Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

Lavender  - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not been sprayed and is culinary safe.

Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as an herb tea, and used to flavor custards and flans.

Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads.

Linden - Small flowers, white to yellow was are delightfully fragrant and have a honey like flavor.

Marjoram - Flowers are a milder version of plant's leaf. Use as you would the herb.

Mint - The flavor of the flowers is minty, with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount.

Nasturtiums - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Okra - Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

Oregano - Milder version of plant's leaf. Use as you would the herb.

Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Pea Blossoms: NOTE: Flowering ornamental sweet peas are poisonous. Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra.

Peach blossoms

Pear blossoms

Petunia - Petunia flowers have a mild flowery taste and can be used as a garnish.

Pineapple Guava - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose: Colorful with a sweet, but bland taste.

Queen Anne's Lace - Flavor is lightly carrot like. Great in salads.

Radish Flowers - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads.

Rosemary Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafood, sorbets or dressings .

Roses - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads.

Safflower: Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage:  The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops.  Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sautéed or stuffed mushrooms, or pesto sauce.

Savory - The flavor of the flowers is somewhat hot and peppery.

Scarlet Runner Beans Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible.

Scented Geraniums - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snap Dragon - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions.

Squash Blossoms - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens.

Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff - The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor.

Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used.)

Tuberous Begonia - NOTE: Only Hybrids are edible. The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrus sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb.   The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Tulip Petals - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE:   Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever.

Violets - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.

Allium: All members of this genus are edible. The taste ranges from mild onions and leeks to strong onions and garlic. The flowers tend to have a stronger flavor than the leaves and the young-developing seed heads are even stronger. You can eat the leaves and flowers in a salad and the leaves can also be cooked in a soup for flavoring.

Angelica: Because of its celery like flavor it has infinity to fish.  The roots give a Jupiter-like flavor to bread.

Anise Hyssop is a perennial herb that is known for its anise scented foliage. It has violet colored flowers that bloom in July. It is a good bee and honey plant, and is used in seasonings and making teas.

 Borage: Borage has a cucumber like scent and flavor. The vivid
blue flowers make a striking addition to a salad or a last minute garnish to cooked foods.   It is wonderful in punches, lemonade, gin and tonics, sorbets,  chilled soups, cheese tortillas and dips.

Calendula: (Pot Marigolds) The petals work well in cooked and fresh dishes. Calendula is also used as a saffron substitute. The yellow or orange petals will color and flavor foods when chopped and sautéed.
Chive Blossoms: Use whenever a light onion flavor is desired. Separate the florets and enjoy the mild flavor in many of your favorite dishes.

Carnations: Have a peppery flavor

Dandelion: Everyone is familiar with dandelion wine, but the flowers are also edible and quite delicious when young and tender. There are many

cultivated varieties that have been developed for less bitter taste and more growth, but even the so called weeds in your lawn can be eaten, provided you haven't used pesticides on them.

Daylily: Most people are surprised to hear that Daylily flowers are edible, however they are often stuffed and prepared like squash blossoms.

Garlic Blossoms: The flowers can be pink or white and the stems are flat instead of round.  The flavor has a garlicky zing that brings out the flavor of your favorite food. Wonderful in salads and milder than garlic.

Gem Marigolds (Tagetes tenuifolia): 'Lemon Gem' and 'Tangerine Gem' Marigolds are the only edible marigolds. As their names suggest, they have a citrus flavor, even though you won't smell a citrus scent. Pull off the petals and break off and remove the bitter portion that comes to a right angle.

Herb Flowers: (Anise Hyssop, Basil, Bee Balm, Chives, Cilantro, Dill, Fennel, Garlic...) many herb flowers are just as tasty as the foliage and more attractive. Add some petals to any dish you were already going to flavor with the herb.

Nasturtium: Easy to grow. Flowers have a peppery tang to them. The bright colors make great accents in salads. These can also be used to infuse vinegar or even vodka.

Pansy: The whole flower is edible, sepals and all. Pansies have a mild, minty flavor. The flowers work well for candying and make great decorations on top of hor d'oeuvres and cakes.


Squash Blossoms: All squash flowers are edible, not just zucchini. A popular way of preparing them is to stuff the blossoms with cheese and fry them.

Yes, those flowers look beautiful as garnishes, but what do they taste like? Bean blossoms have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and

miniature pansies (Johnny-Jump-Ups) have a mild wintergreen taste. Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Others may have a spicy or peppermint flavor. When in doubt, taste, but first be sure it's not poisonous.

The culinary use of flowers dates back thousands of years with the first recorded mention was in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of daylily buds, the Romans used mallow, rose and violets, Italian and Hispanic cultures gave us stuffed squash blossoms, and Asian Indians use rose petals in many recipes. Did you know Chartreuse, a classic green liqueur developed in France in the seventeenth century, boasts carnation petals as one of its secret ingredients? And, dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems. If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Also, some have a much more pronounced flavor than others, so you'll need to judge accordingly. The leaves of some flowers also have culinary uses, but make sure you check a trusted food reference source before experimenting. This helpful chart of edible flowers links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons.  You can click on the edible flower’s name and you will be directed to a picture, provided your internet connection is working.

Edible Flowers

Common Name

Botanical Name



Angelica archangelica

May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored.  

Anise Hyssop

Agastache foeniculum

Tastes like: sweet, anise-like, licorice


Malus species

Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor


Eruca vesicaria

Tastes like: nutty, spicy, peppery flavor


Ocimum basilicum

Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint.  

Bee Balm

Monarda species

Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea.  


Borago officinalis

Taste like: light cucumber flavor.  


Sanguisorba minor

Tastes like: faint cucumber flavor, very mild.  


Calendula officinalis

Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods


Dianthus caryophyllus (aka Dianthus)

Tastes like: spicy, peppery, clove-like


Chamaemelum nobile

Tastes like: faint apple flavor, good as a tea


Cichorium intybus

Buds can be pickled.

Chives: Garden

Allium schoenoprasum

Tastes like: mild onion flavor.  

Chives: Garlic

Allium tuberosum

Tastes like: garlicky flavor

Chrysanthemum: Garland*

Chrysanthemum coronarium

Tastes like: slight to bitter flavor, pungent

Citrus: Lemon

Citrus limon

Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters


Trifolium species

Raw flowerheads can be difficult to digest.


Coriander sativum



Centaurea cynaus (aka Bachelor's Buttons)

Tastes like: sweet to spicy, clove-like


Taraxacum officinalis

Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.

Day Lily

Hemerocallis species

Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans


Anthum graveolens


English Daisy*

Bellis perennis

Tastes like: tangy, leafy


Foeniculum vulgare

Tastes like: sweet, licorice flavor.  


Fuchsia X hybrida

Tastes like: slightly acidic


Gardenia jasminoides

Tastes like: light, sweet flavor


Gladiolus spp

Tastes like: similar to lettuce


Hibiscus rosa-sinensis

Tastes like: slightly acidic, boiled makes a nice beverage


Alcea rosea

Tastes like: very bland, nondescript flavor

Honeysuckle: Japanese

Lonicera japonica

Berries are highly poisonous. Do not eat them!


Hyssopus officinalis

Should be avoided by pregnant women and by those with hypertension and epilepsy.


Impatiens wallerana

Tastes like: very bland, nondescript flavor

Jasmine: Arabian

Jasminum sambac

Tastes like: delicate sweet flavor, used for teas.


Viola tricolor

Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor


Lavendula species

Lavender oil may be poisenous.   Tastes like: floral, slightly perfumey flavor

Lemon Verbena

Aloysia triphylla

Tastes like: lemony flavor, usually steeped for tea


Syringa vulgaris

Tastes like: lemony, floral, pungent

Mallow: Common

Malva sylrestris

Tastes like: sweet, delicate flavor

Marigold: Signet

Tagetes tenuifolia (aka T. signata)

Tastes like: spicy to bitter


Origanum majorana



Mentha species



Brassica species

Eating in large amounts may cause red skin blotches.  


Tropaeolum majus

Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor


Abelmoschus aesculentus
(Hibiscus esculentus)

Tastes like: similar to squash blossoms


Viola X wittrockiana

Tastes like: very mild sweet to tart flavor


Pisum species

Flowering ornamental sweet peas are poisonous.

Pineapple Guava

Feijoa sellowiana

Tastes like: similar to the ripe fruit of the plant, flavorful


Primula vulgaris

Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor


Raphanus sativus

Tastes like: milder, sweeter version of the more familiar radish heat


Cercis canadensis

Tastes like: mildly sweet


Rosa rugosa or R. gallica officinalis

Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible  


Rosmarinus officinalis

Tastes like: pine-like, sweet, savory.

Runner Bean

Phaseolus coccineus

Tastes like: nectar, bean-like


Carthamus tinctorius

Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing


Salvia officinalis

Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. 

Savory: Summer

Satureja hortensis


Scented Geranium

Pelargonium species

Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. 


Antirrhinum majus

Tastes like: bland to bitter flavor

Society Garlic

Tulbaghia violacea

Tastes like: a very mild garlic flavor

Squash Blossom

Cucurbita pepo species (aka Zucchini Blossom)

Tastes like: sweet, nectar flavor. 


Helianthus annus

Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.


Thymus vulgaris

Tastes like: lemon, adds a nice light scent. 

Tuberous Begonia

Begonia X tuberosa

ONLY Hybrids are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Further, the flower should be eaten in strict moderation. Tastes like: crisp, sour, lemony


Viola species

Tastes like: sweet, nectar


Yucca species

Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor

Flowers to Avoid

Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, poinsettia and wisteria.  

*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

Disclaimer: The author and Home Cooking Guide have thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. This writer can not be held responsible for any adverse reaction to the flowers

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to pretty up your meals and perk up your taste buds:

Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.

Sprinkle edible flowers in your green salads for a splash of color and taste. Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.

Use in flavored oils, vinaigrettes, jellies, and marinades.

One of the most popular uses is candied or crystallized flowers, used to decorate cakes and fine candies.

Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

Finally, never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible. Be brave. Put a little color into your recipes and your taste buds with some edible flowers, and you will surely be rewarded with smiles from your family and guests.


Blueberry Lavender Cranberry Crisp Recipe

3 cups blueberries
1 cup cranberries
1/2 teaspoon lavender flowers
3/4 cup sugar

1-1/2 cups crushed oatmeal graham crackers
1/2 cup brown sugar
1/2 cup melted butter
1/2 cup sliced almonds

Preheat oven to 350 degrees F.

Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan.

Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.

Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.

Yield: 6 to 8 servings

Baked Blue Flower Chive Omelet Recipe

4 eggs
4 tablespoons milk
Salt and pepper to taste
2 tablespoons minced chives
3 tablespoons butter
About a dozen or so chive blossoms, gently washed and dried

Melt the butter in a frying pan then combine the remaining ingredients (save the blossoms) in a blender and pour into the hot, buttered pan. As the edges of the omelet begin to set, reduce the heat somewhat and with a spatula turn the uncooked eggs to the bottom of the skillet until they are all cooked.

Sprinkle the washed blossoms across the top of the eggs and then fold the omelet over and let cook another few minutes. Serve.

Yield: 2 servings

Candied or Crystallized Flowers Recipe

Rinsed and dried edible flower blossoms, separated from the stem (suggestions: apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, and the violas or violets, Johnny-jump-ups, and pansy petals)
1 extra-large egg white, at room temperature
Few drops of water
About 1 cup superfine sugar
A small paint brush
A baking rack covered with waxed paper

Good candidates for candying are apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, and the violas or violets, Johnny-jump-ups, and pansy petals.

This job takes a little patience; it seems to go more quickly if you do it with a friend. The following recipe will coat quite a few flowers, but if you need more, mix up a second batch.

In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.

Holding a flower or petal in one hand, dip paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on

both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Dandelion Honey

1 Liter dandelion petals
1 Liter water
3 slices lemon – 1 or 2 “ thick
1/4 vanilla bean, cut in half

1 kg sugar

Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.

Let the mixture sit by the side of the stove for 5 to 6 hours.

Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).

Serve on toast, muffins or Danish

Yield: about 1 liter

Corn Tortillas with Fresh Flower Petals Recipe

1 pound masa flour
4 teaspoons salt
Cold water
Edible flowers, petals only (try confetti, nasturtium, pansy, roses or Johnny jump-ups)

Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed.

Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.

Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.

Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.

Yield: about 20 tortillas

Fried Squash Blossoms Recipe

12 squash (pumpkin or zucchini) blossoms
1 egg, beaten
5 tablespoons fine breadcrumbs
4 tablespoons vegetable oil
Parsley for garnish, optional

Clean the squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.

Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.

Serve, garnished with chopped parsley, if desired.

Yield: 6 servings

Frozen Flower Bowl with Fruit Salad

Ingredients and Instructions
To make the bowl: clean out a spot in your freezer (good luck). Fill a bowl part way with water; drop in a cup or so of fresh flower blossoms, herbs, berries, or leaves. Put a smaller bowl in the big bowl and fill the little bowl with ice cubes to weigh it down. Cover the whole thing with a clean dish towel and tie it all up with string (to keep bowls in place as water expands). Freeze overnight. Twenty minutes before serving, remove from freezer, unwrap and allow to sit at room temperature. Separate bowls and fill with chilled fruit, drizzle Orange Dressing over all and toss gently. Set ice bowl in shallow dish and serve.

Orange Dressing
3/4 cup fresh orange juice
1 Tbsp orange juice frozen concentrate
1 Tbsp orange zest

Combine dressing ingredients in a small saucepan; simmer; reduce to 1/2 cup. Remove from heat and chill.

Yield: about 1/2 cup

Fruit Salad Mixtures

Summer Favorite:
Watermelon balls, blueberries, strawberries, cantaloupe balls, red grapes, mango chunks, mint sprigs.

Autumn Favorite:
Pears, pomegranate seeds, green grapes, toasted walnuts, thin iced rings of red onion, dry crumbled blue cheese. Use autumn leaves for bowl.

Tropical Favorite:
Banana slices, pineapple chunks, kiwifruit, mango, star fruit, shredded coconut, chopped macadamia nut

Glacier Punch (Non-Alcoholic)

NOTE: To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. For a version with alcohol, see Glacier Punch - Alcoholic.

1 (23-ounce) bottle raspberry- or blackberry-flavored sparkling water, chilled
1 (750 ml) bottle sparkling white grape juice or sparkling apple cider, chilled
1 (10-ounce) bottle citrus- or tropical-flavored sparkling water, chilled
1 recipe Raspberry Brittle (see below)

In a medium punch bowl combine raspberry- or blackberry-flavored sparkling water, sparkling grape juice or cider, and citrus- or tropical-flavored sparkling water. Top with some chunks of Raspberry Brittle (see below). Serve each glass of punch with a piece of the Raspberry Brittle.

Yield: about 14 (4-ounce servings)

Raspberry Brittle

Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers (such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.


Glacier Punch (Alcoholic)

NOTE To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. For a version without alcohol, see Glacier Punch Non-Alcoholic above.

2 cups raspberry-, cherry-, or citrus-flavored vodka, chilled
2/3 cup orange liqueur
2 tablespoons kirsch
4 cups ice cubes
1 (750-ml) bottle sparkling wine or champagne, chilled
2 cups sparkling water, chilled
sugar (optional)
1 recipe Raspberry Brittle (see below)

In a medium punch bowl, combine vodka, orange liqueur, kirsch, and ice cubes. To preserve carbonation, carefully pour sparkling wine or champagne and sparkling water down side of bowl. If desired, sweeten to taste with a little sugar. Top with some chunks of Raspberry Brittle (see below).

Yield: about 20 (4-ounce servings)

Raspberry Brittle

Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers

(such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.


Grilled Salmon with Nasturtium Vinaigrette Recipe

1/4 cup red wine vinegar
1/4 cup shallots, finely diced
3/4 cup extra virgin olive oil
Salt to taste and freshly ground pepper
3/4 cup snipped nasturtium flowers
1/4 cup snipped fresh chives
8 (3 ounces each) pieces of salmon fillet
Chives for garnish

Preheat broiler or grill. Combine vinegar, shallots, and all but 2 tablespoons olive oil. Whisk until combined. Salt and pepper to taste. Add nasturtiums and chives. Rub salmon with remaining olive oil. Season with salt and pepper. Place on grill for 3 minutes. Turn, and cook until done (about 3 more minutes, depending on thickness). Place two pieces of salmon on each serving plate. Whisk vinaigrette and spoon over salmon. Garnish with fresh chives.

Yield: 4 servings

Homemade Rose Water and Rose Oil

Ingredients and Instructions
You can make rose water and extracts (or any other herb) at home. Take a large pot, insert a clean brick or rock, fill with rose petals or herbs or whatever around the brick. Cover with water and place a small glass dish on top of the brick. On top of the pot put a stainless bowl and fill with ice. Simmer about three hours depending how many petals or herbs you have, replacing the ice as needed. The bowl with the ice will condense the steam and drip down into the glass bowl. The water in the glass bowl is your rose water or whatever herb, on top will be a layer of oil. This is the essential oil. You can separate these and use the water in cooking and the essential oil in potpourri, lotions, soaps or whatever.

Jamaican Hibiscus Drink Recipe

8 cups water
2 cups dried hibiscus blossoms (Find in Jamaican or Mexican markets; sometimes called sorrel blossoms)

1 teaspoon grated fresh ginger
1 cup sugar, or to taste
Jamaican rum (optional)

In a 4 quart stainless steel or glass pot, bring the water to a boil. Add the hibiscus and

ginger. Turn off the heat, then cover and steep for 4 hours. Strain and sweeten with sugar to taste. Chill and serve, or serve with good rum, the amount according to your taste.

Yield: 2 quarts

Poor Man's Capers Recipe

Ingredients and Instructions
After the blossom falls off, pick the half-ripened (still green) nasturtium seed pods. Continue picking as long as the seed crop continues. Drop them in a boiled and cooled mixture of:

1 quart white wine vinegar
2 teaspoons pickling salt
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 teaspoon pickling spice
1 clove garlic, smashed
4 to 6 peppercorns
1/2 teaspoon celery seed

Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups, stews and as edible decorations.

Rhubarb, Rose, & Strawberry Jam Recipe

2 pounds rhubarb
1 pound small strawberries
1/2 pound highly scented rose petals
1-1/2 pounds sugar
4 small juicy lemons (seeds needed - see

Note: Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and you can play it safe by cooking the lemon seeds with the fruit in order to extract their pectin.

Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight.

Tip the contents of the bowl into a preserving pan. Add the lemon seeds tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more.

Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilized jars in the usual way.

Yield: about 6 pints

Rose-Glazed Brie Recipe

1 15-ounce round brie cheese, or similar cheese
Rose petals, pesticide-free rinsed and patted dry to taste

1 envelope unflavored gelatin
1/4 cup cold water
2 cups dry white wine

Remove the rind from the top of the cheese, leaving a 1/2-inch border. Arrange rose petals on and around brie wheel. In a small bowl, soften gelatin in the 1/4 cup cold water for 5 minutes. In a saucepan set over moderate heat, combine white wine with softened gelatin and heat, stirring, until gelatin is dissolved. Transfer to a bowl and let cool, stirring. Gently brush flowers and cheese with gelatin mixture and chill until set. Serve with crackers.

Yield: About 12 servings

Sage Flower Pesto

2 cups sage flowers
1/4 cups walnuts, roasted
1/2 cup walnut oil
1 clove garlic, peeled
4 green onion, white part only, coarsely chopped

Process all ingredients in processor until smooth. Good on pasta or as an accompaniment to roast pork or veal.

Salmon Nasturtium Pizza Recipe

Pizza dough for 10 to 12-inch pie
1 cup peas, pureed
1/8 cup olive oil
1/4 cup Parmesan cheese, freshly grated
Salt and pepper to taste
1 cup frisee or chicory, small leaves
6 slices smoked salmon
1/4 cup red onion, thinly sliced
15 (or more) nasturtium flowers

Preheat oven to 450 degrees F. Shape pizza dough and bake for 2 to 3 minutes - do not allow it to brown. Remove from oven and allow to cool. Puree peas with olive oil, parmesan, salt and pepper. Spread on pizza dough and bake for 5 minutes. Remove from oven and arrange salmon, onion, and flowers on top.

Yield: 6 to 8 servings

Strawberry Mousse in Tulip Cups Recipe

3/4 cup sugar

1/4 cup boiling water
1/4 cup cold water

1 envelope unflavored gelatin
6 cups (three 1-pint baskets) fresh strawberries
1 tablespoon lemon juice
1/3 cup orange juice
8 large pesticide-free red or other color tulips, rinsed and drained
2 tablespoons meringue powder
1-1/2 teaspoons vanilla extract
1/2 cup heavy cream

In medium-size heatproof bowl, combine 1/4 cup sugar and the boiling water until sugar dissolves; set sugar syrup aside to cool.

In cup, combine cold water and gelatin; set aside 5 minutes to soften gelatin. Meanwhile, hull and finely dice enough strawberries to measure 4 cups. Refrigerate remaining strawberries. In 2-quart saucepan, heat diced strawberries and remaining 1/2 cup sugar to boiling over medium heat, stirring occasionally. Reduce heat to low and simmer berries until very soft -- about 5 minutes. Remove from heat; stir in lemon juice.

Prepare orange-berry sauce: In food processor fitted with chopping blade or blender, process or blend cooked berries until smooth puree forms. Pour 1 1/3 cups strawberry puree into 2-cup measuring cup and stir in orange juice; cover and refrigerate until cold.

Pour remaining strawberry puree into same 2-quart saucepan and stir in softened gelatin; heat over low heat just until gelatin dissolves. Refrigerate strawberry gelatin, stirring often, until mixture mounds slightly when dropped from spoon -- about 30 minutes.

Meanwhile, prepare tulip cups: Cut off stems and remove the pistils and stamens from the tulips. Place each tulip cup in a custard cup or muffin-pan cup to keep them upright; set aside.

Add meringue powder to syrup in bowl. With electric mixer on high speed, beat until soft peaks form. Add vanilla and beat until stiff peaks form. Fold cooled strawberry gelatin mixture into meringue until well mixed. In small bowl, with electric mixer on high speed and same (no need to wash) beaters, beat cream until stiff peaks form. Fold whipped cream into strawberry gelatin mixture. Gently spoon strawberry mixture, or mousse, into tulip cups, dividing evenly. Refrigerate until set -- 2 hours or overnight.

Just before serving, sort remaining strawberries and reserve 16 small ones for garnish. Hull and slice remaining berries; divide equally and place in center of each of 8 serving plates. With large spoon, transfer tulip cups onto bed of sliced berries, moving slices around tulip to support cup upright. Pour a thin layer of orange-berry sauce around tulip cup on each plate. Garnish each with 2 berries. Pass remaining sauce. Serve immediately.

Yield: 8 servings

Stuffed Zucchini Blossoms Recipe

18 zucchini squash blossoms (or pumpkin)

Cheese Filling:
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes

1 clove garlic, minced
Salt and pepper to taste

1/2 cup unbleached all-purpose flour
1/4 cup water
1/4 cup milk
1 egg
1/8 teaspoon salt
Vegetable oil for frying
Salt and pepper to taste
Salsa for garnish

Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms. In a small bowl, mix all filling ingredients with a whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

To make the batter, in a medium bowl, stir together the flour, water, milk, egg and salt. Let sit for one hour.

Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees F. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately.

Yield: 8 to 10 servings

Sweet Wine Lavender Cookies Recipe

1 cup plus 1-1/2 Tbsp all-purpose flour
1/3 cup lavender sugar (recipe below)
Pinch of salt
4 Tbsp butter
2-1/2 Tbsp sweet white wine
12 leaves of fresh lavender, chopped finely

Sift the flour, all but 1 tablespoon of the sugar, and the salt into a bowl.  Rub in the butter until the mixture resembles bread crumbs. Mix a well in the center and add the wine and the lavender leaves and stir in gently. Leave the mixture for 10 minutes, stirring now and again, by which time it will have bonded together, then gather together to make a soft dough.

Roll out the dough on a floured board about 1/8 inch thick and use a serated pasta wheel to cut out small strips, about 2 inches by 1 inch. Place on a buttered baking tray, giving one half of each strip a twist, as you do so to make the cookies look just like little bows. Bake at 375 degrees F for about 6 to 8 minutes or until edges are just turning brown. Cool on a wire rack and sprinkle with the remaining sugar.

Lavender Sugar:
Mix 2 tablespoons of spikes of fresh lavender flowers or 1 tablespoon of dried lavender flowers with 1 cup of superfine sugar. Select a glass jar and make alternate layers of sugar and lavender flowers until the jar is full. Cover tightly and leave in a warm, dry room for 1 to 2 weeks. Shake the jar through a sieve before use. This method is similar to the conventional method you use to make vanilla sugar.

Szechwan Hot and Sour Soup Recipe

6 dried cloud ear mushrooms
6 dried Chinese black mushroom
6 dried tiger lily buds
4-1/2 cups double-strength chicken broth
1 Tbsp peanut oil
1 Tbsp sesame oil
1 Tbsp light soy sauce
1/3 pound lean boneless pork or skinned boneless chicken
4 ounces fresh bean curd, cut in thin strips
1/4 cup bamboo shoots, cut in thin strips
2 eggs, slightly beaten
2 Tbsp Chinese red rice vinegar
2 tsp thinly sliced green onion, including some tops
2 tsp sesame oil
1 tsp freshly ground white pepper, Hot Oil or Chile oil (see instructions)
Sugar to taste, if desired


Pour boiling water over cloud ears, black mushrooms and tiger lily buds. Let soak 15 minutes. Drain; cut off woody parts of mushrooms and hard tips of buds, then slice very thinly. Set aside.

Heat broth in a large saucepan. Meanwhile, heat peanut and sesame oils in a wok or large skillet; when oil is hot, sprinkle on soy sauce. Add pork or chicken and stir-fry just a few minutes or until crisp on edges. Add mushrooms and tiger lily buds and stir to brown edges lightly. Then add meat and mushroom mixture to broth and stir well; stir in bean curd and bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup with a swirling motion. As soon as eggs start to cook, remove soup from heat.

Rinse 4 to 6 individual soup bowls or 1 large serving bowl with hot water. Then mix vinegar, green onion, 2 tsp sesame oil and white pepper, Hot Oil or Chile Oil. Divide mixture equally among individual bowls or place all in a large bowl.

Taste soup and adjust seasonings, adding more soy sauce or perhaps a pinch of sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds of egg evenly, then pour into individual bowls or serving bowl. To eat, bring soup spoon up from the bottom of the bowl to mix hot and sour flavors into each bite.

Yield: 4 servings

  • 3 eggs

  • 3 tablespoons water

  • 1/4 teaspoon rose water

  • 1/8 cup chives, well chopped

  • 1/8 cup feta cheese

  • 4 jungle rose petals

  • dash Salt

  • Sprig Spearmint (as Garnish)

Rinse Jungle Rose petals well, dry & cut into slivers with a sharp scissor; set aside.

Separate egg whites & yolks into separate bowls.  Add water, rose water and salt to egg whites and whisk until well blended.  Fold in egg yolks*, add chives & whisk again until blended.  Pour into hot, buttered* small omelet pan; watch for the edges to firm.

Using a spatula, fold firm edges into center tip the skillet so that the still liquid center runs out to form a new edge; continue folding in the firm edges & this process until no longer runny, but still wet inside.

Sprinkle cheese & 1/2 of the slivered Jungle Rose Petals on top & place in broiler until cheese is lightly melted.  Remove pan from Broiler, fold in half, transfer to dish & garnish with remaining Jungle Rose petals, spearmint sprig on top.

Serve with fresh fruit, toast & Rose Preserves.

Lemon Flower Pancakes


  • 8 large eggs, separated

  • 1/2 cup sugar

  • 1 cup lemon yogurt

  • 1 cup milk

  • 2 teaspoons lemon extract

  • 2 teaspoon lemon zest

  • 3 cups unbleached flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon fresh ground nutmeg

  • 1/2 cup fresh flower petals - petals only, pulled apart

With electric mixer, beat egg yolks and sugar 3 to 4 minutes until thick and lemon colored. Set the whites aside. Whisk the yogurt, milk, lemon extract, and lemon zest into the egg yolk mixture. Sift the dry ingredients into a bowl and reserve. Using clean beaters, beat the egg whites until they form stiff peaks. Whisk the dry ingredients into the liquid just until smooth. Fold in the egg whites.

Cook pancakes on preheated greased griddle until top bubbles, flip gently, and cook about 1 more minute. Make 3- to 4-inch pancakes. Do not overcook; they should be lightly browned. Wash flower petals thoroughly. Make sure there are no bugs hiding out in your flowers!! Pull apart flower petals into small pieces. Fold into batter.

Berry sauce: Wash and clean stems from berries. Warm fresh berries in a saucepan on low heat with a little sugar until the berries throw off their liquid. Add a few drops of water if needed. Frozen Maine blueberries may be used -- heat frozen berries and add a little lemon juice if they are too sweet. Thicken with sifted cornstarch if needed.

Serving Ideas: Berry Sauce or Pansy Butter.

Notes: Fresh flowers petals -- young dandelion, tulip, rose, rose of Sharon, orange blossoms, apple blossoms, lilac, honeysuckle, bee balm, or any sweet tasting edible flower petals that are in season.
To Serve: put lemon slice on plate, place a dollop of freshly whipped cream on top of lemon slice, with scissors cut tiny pieces of edible flower petals used in pancake over the whipped cream. Stick a leaf of lemon verbena or lemon balm in whipped cream for additional garnish.

Serves: 8


Squash Blossom Frittata with Asiago Cheese

A summer treat is an omelet or frittata made from the infertile blossoms of summer squash, along with a few of the baby squash. Our Bed & Breakfast guests love these - and we garnish the plates with more of the big beautiful yellow flowers.

Pick 3 or 4 blossoms per person (6-8 to serve 2), and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

Beat 4 eggs with a little milk. Add, if desired, fresh chopped parsley and snipped chives. Salt and pepper to taste.

In a non stick pan, sauté in a little butter - just till soft:

2 green onions

thinly sliced baby squash

Then, and be quick about it, sauté the blossoms BRIEFLY (about 30 seconds). Remove from pan.

Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top, and cook over low to medium heat till almost set. Sprinkle with Asiago cheese, and put under the broiled till lightly puffed and browned - not long, watch it! Serve immediately. Serves two

To candy flowers, whisk an egg white, then use a brush to paint a fine layer onto clean, dry, pesticide-free flower petals (or whole flowers if they're very small). Next, gently

place the petal into some superfine sugar, and sprinkle some more superfine sugar on top. Shake off the excess and lay it out on waxed paper to dry (this takes as long as eight hours).

I could go on and on here with recipes. These will give you a general idea of what you can do with many of the blossoms in your garden.

Our daughter, Glynis, uses fresh flowers to decorate her Gourmet wedding cakes.

And, lastly, edible flowers make a lovely addition to many desserts. For example, you can fry locust flowers (soaked in rum and sugar before frying) or you can decorate fruit salads, flan or cake with violets, rose petals and crystallized poppies. Dip the flowers in corn syrup and Arabic gum, and then sprinkle powdered sugar on top before they have dried. You can't go wrong!

“Tread the Earth Lightly” and in the meantime… may your day be filled with….Peace, light and love, 

Arlene Wright-Correll  

I grant “ONE-TIME” publishing rights

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