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.
The Italian Cocozelle Zucchini is a bush type of squash plant that produces high yields of the long, tender, dark green fruits.
Rosemary is a very popular herb for its many uses, such as in potpourris and aromatherapy as well as flavoring many dishes!
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 Flavora Rose shades Dianthus is a fragrant, compact flowing plant that produces beautiful multi-colored blooms that will flower its first year.
Packed with tiny blooms on burgundy stems, this fragrant perennial is great for cutting. Quick growing with a great mint aroma.