by Joan Mccord

Created on: August 27, 2009

Your best source for edible flowers is your own garden, window ledge, or collection of small pots living happily on a kitchen counter under a plant light.

Then you are sure they are safe to eat. You have researched the variety and know it is edible with a pleasing flavor. You also know what insecticides and plant foods have been used. Do not use flowers from florists, roadsides, or anyplace else where they have not been grown for human consumption . Everything on your plate should be edible. If you are not sure, don't use it.

Most herb flowers taste like the leaf, but with a more intense flavor. Less is usually more, so use flowers sparingly in your dishes as you master this very old and fascinating art. Also, at this link you will find some interesting suggestions for using herbs and their flowers around the barbeque to season your food and create an atmosphere conducive to relaxation and enjoyment.

These are only a few of many choices among edible blossoms to be explored:

* Marigolds (Calendula), also known as Poor Man's Saffron, range in flavor from tangy to peppery. Sprinkle the golden-hued petals to garnish soups, pasta, rice dishes, and salads.

* Dianthus or carnation petals are sweet additions to candy and cake decorations when cut away from the bitter white flower base. Miniature Dianthus add a light nutmeg or clove overture to salads. Carnations have long been one of the secret ingredients in the mysterious and once-forbidden, Chartreuse.

* Day lilies are mild and slightly sweet, reminiscent of sweet lettuce or asparagus. Always remove stamen or pistils from the center and stuff and cook like squash blossoms, or remove petals from base and sprinkle over a salad.

Day lilies are spectacular crowns for a wedding or special party cake. Frost the lilies with a light sprinkle of super-fine sugar (brush lilies lightly with egg white, and a drop of vodka aids drying).

* Lavender, sweet, very floral with citrus notes, is a beautiful addition to a glass of champagne, a slice of chocolate cake, or an embellishment for ice cream. Lavender flowers bring an interesting and unusual touch to savory stews and sauces.

Use these suggestions to begin an exploration of edible flowers used in dishes, herbs with flowers to create a deliciously aromatic and flavorful smoke, or simply to decorate and enhance your delicious food.

This, too, is part of the art and pleasure of understanding and cooking beautiful food.

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