Edible Flowers

I grow and use edible flowers often to take my dishes and entertaining to the next level. They make a beautiful garnish for salads, soups, and even cocktails. You can freeze them into ice cubes and then float them in a glass of white wine or sangria. Top a salad with a few nasturtium flowers for a beautiful boost of color and a peppery zing. Place the leaves from the nasturtium plant on top of soup to create the look of a whimsical lily pond. Sprinkle rose petals, violet flowers, or a combination of both onto a white frosted cake to go from ordinary to extraordinary, or top a white frosted cupcake with a single dandelion for a happy and elegant display. The sky is the limit. Of course, be mindful of where you source these flowers. Be sure they are pesticide-free and positively identified as edible.

Here are some favorite edible flowers to use in your culinary creations:

• Rose petals
• Calendula
• Hollyhock
• Red clover blossoms
• Nasturtium flowers and leaves
• Lavender and basil buds
• Dandelion flowers