Monday, March 23, 2009

In the Garden This Morning, On the Plate Tonight

The blooms are on the fact, you may see the riot beginning in your yard right now. Did you know you can have a bit of fun with flowers on, or even as, your food? Many flowers are edible and the art of garnishing with flowers is back in vogue. Just be sure you use only those that have not been sprayed with pesticides. (Or call Bloomers to have them special-ordered for you).

Among the most common of the edibles are the Pansy and the Nasturtium- the first prized for it's 'smiling" face, and the second a commonly-seen, sturdy little plant with orange or yellow flowers. As these petals have a peppery bite, you'll often find them garnishing salads.

The chive blossom, not surprisingly, tastes strongly of onion. Its frilly head of white blossoms adds a whimsical touch to your meal and is a fun decorative element with vegetables.

Later in the summer, your zuccini vines will provide you with loads of blossoms, which you can simply use as decoration, or, look online for a stuffed zuccini blossom recipe.

To really make desserts stand out, used sugared flowers. Simply dip your blooms in egg white, then dredge in superfine sugar. Let dry. Your cupcakes will look like they came from a Parisian

And speaking of Paris, check out this
flower-bedecked French cheese!
Ooo La La!

You may also have other edibles in your yard, such as: Bee Balm (Monarda), Hibiscus, Lavender, Peony, Borage, Chrysanthemums, Dandelions, and Day Lilies, to name just a few. Try a mixture of blooms frozen into ice cubes to really dress up your sweet tea.

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