Edible Flowers

June 5, 2008

Flowers enhance food in both an alluring and fun way. They give a romantic dinner a sensual touch, or add a bit of playfulness with a surprising splash of color. Best of all, there's that little "lift" of fragrance that's unbeatable.

My favorite is to toss in a small amount of nasturtiums or pansies to a green salad. You don't need much. Flowers may look timid and shy, but they pack a powerful punch. They can be wonderfully peppery, nutty, even tart.

In a liquid form, such as orange flower, they're blissful whipped into cream to top a dessert, or mixed into a classic cocktail. One such cocktail that tops my list is a Ramos Gin Fizz. Icy and floral: perfect for a summer brunch.

Lightly dusted with a fine pastry sugar, flowers such as violets are a beautiful addition to a dessert like cupcakes, or atop a vanilla bean ice cream.

Personally, I stay away from marigolds, also known as calendula, which is frequently used in cosmetics. Years ago, my mom and I found out that we were both highly allergic to them when an herbal book recommended we brew them to make a cleansing face tonic. We both ended up looking like Freddy Krueger, and I had a blind date the next night. Oh, the wonders of emergency dermatologists, cortisone shots and theater make-up!

Have fun adding flowers to your dishes, but just in case, keep them away from your face!

Thank you Mouth Watering Moments for your beautiful photo.



Pages tagged "ramos gin fizz"'s picture

[...] bookmarks tagged ramos gin fizz Edible Flowers saved by 5 others     STOWERS bookmarked on 06/28/08 | [...]