Cooking With Edible Flowers
I am unusual in that my whole garden is set aside for things that I and my family can eat. And, yes, I do have the usual complement of vegetables and fruit trees. But needing everything in the garden to have a culinary purpose doesn't mean that it's devoid of colours and flowers. Because you can have a flower garden, as long as those flowers are also edible. In spring I have violets, primroses and tulips and in summer there's a profusion of daylilies, herb flowers, calendulas, daisies, nasturtiums, roses and many, many more. I even go foraging for wild flowers such as elderflowers, blackthorn, hawthorn, dandelion and deadnettles and linden blossoms. Even such unpromising wild shrubs as broom and gorse provide edible flower buds and flowers that can be made into wine, used as salad garnishes or can be pickled. Of course, almost everyone knows of squash blossoms that can be stuffed, coated in batter and deep fried. And many have used flowers as garnishes for desserts and sa...