Edible Flowers
I really think that food is for all the senses to enjoy. It not only has to have a variety of textures, taste good, smell great, but also be a feast for the eyes.
This bring me to day's topic of edible flowers.
Flowers have been used to garnish food all over the world and became especially popular in Europe during the Victorian era. Garnishing entrees with flower blossoms can add a touch of elegance, as long as you make sure your flowers are pesticides free and are insect free.
- Alliums (leeks, chives, garlic, garlic chives)
- Chive Blossoms
- Garlic Blossoms
- Angelica
- Anise Hyssop
- Arugula
- Calendula
- Carnations
- Citrus blossoms
- Lavender
- Marjoram
- Nasturtiums
- Pansy
- Primrose
- Rosemary
- Roses
- Sage
- Scented Geraniums NOTE: Citronelle variety may not be edible.
- Snap Dragon
- Sunflower
- Thyme
For more information about Edible Flowers go to What's Cooking America or to see some recipes visit my Sur La Table Cuisine blog.
