Cooking and garnishing with flowers is more popular than ever! Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.
WARNING:Not every flower is edible. Eating some varieties will make you very sick. Please do some research before eating any flowers. Never use pesticides on anything you will be eating.
he Blackjack Viola is a favored trailing variety with attractive masked blooms of deep purple to black petals with bright yellow eyes.
The Cow Horn Okra is an old heirloom dates all the way back to the early 1900's and is best harvest at 6," but it can remain crunchy up to 10" long.
The round little Ronde De Nice Zucchini is a summer squash with a creamy yellow flesh that is the perfect zucchini for stuffing or roasting.