Edible flowers are the new rage in haute cuisine.

Perhaps people don't realize that most already consume many edible flowers. Broccoli, cauliflower, and artichokes are all flowers. The saffron used in Paella is the stamen from the crocus flower. And let's not forget the Capers... these tiny pungent spheres are actually the pickled flower buds of an attractive shrub (Capparis spinosa) that is common in the Mediterranean region.

A word of caution... not all flowers are edible. For example, you should not consume foxglove, sweet pea, morning glory, oleander, or azalea to name a few.
Please consult the list here for the poisonous variety!!

Chartreuse, a classic green liqueur developed in France in the 17th century, boasts carnation petals as one of its secret ingredients.

Pick your flowers in the morning when their water content is at its highest. Then bathe the flowers gently in a salt-water bath. Immediately drop them in ice water for 1 minute and placed them on a towel to dry. For best results, use your flower petals immediately (not the stamen or the stems), or store the whole flower in a glass of water in the refrigerator.

Risotto with rose petal shavings ...bon appétit!!

Edible flowers are an elegant touch to your afternoon tea table.

"Just living is not enough...
One must have sunshine, freedom, and a little flower.”
~ Hans Christian Anderson


♥ Have a lovely Monday ♥