Edible flowers information page 3.

Yield: 1 servings

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Source: The National Culinary Review, June'94 Ways with edible flowers In Cooking with Flowers by Jenny Leggatt, the author writes that a cold dish of stuffed eggs laid on a bed of young sorrel and tarragon becomes stunning with the addition of a few bright anchusa flowers. She also writes that crystallized rose petals or violets enhance sorbet or homemade ice cream, while an ordinary green salad can be brought to life by throwing in some brightly colored nasturtium flowers. According to Leggatt, food should be appealing not only to the taste buds, but especially to the eye because the eye stimulates and alerts the taste buds. "Flowers are amazingly versatile." Leggatt says, if you use them with imagination, they will offer endless delight." For example: Salads at the start or end of a meal become showstoppers with the addition of colorful flowers, such as viola, chive and rocket blos- soms. It goes without saying here that freshness is the key to a successful spring salad with flowers.

Dressings should be light and uncomplicated. Toss just before serving so that the flowers do not wilt. Flower-flavored butters can enhance bread, fish, breakfast dishes, pastas and vegetables. They are simple to make and keep for a week in the refrigerator. To make one-half cup of flower butter, combine a stick of unsalted butter, softened, with two tablespoons of finely chopped flowers. Blend well.

Salt, pepper, lemon juice or chopped shallots may added to taste.

Flower butters are best made with the flowers from basil, calendula, chive, coriander, dill, fennel, nasturtium and viola plants. Flower jelly can be made with rose petals as well as petals from fruit trees ~ apple, lemon, orange and plum. You can also make flower jelly with anise hyssop, basil, bergamot, elder, lilac, pineapple sage and scented geraniums. Flower vinegars are wonderful in salads, sauces, mayonnaise, vegetables and stir-fry dishes. Use the more savory and herb like flowers: anise hyssop, basil, chives, dill, fennel, lovage, marigold, marjoram, oregano and nasturtium. Combine with rice-wine vinegar or white-wine vinegar, mild and slightly sweet, which allows the flower flavors to shine through. These particular vinegars also allow the colours of the flowers to bleed. Chive blossoms, for example, added to white-wine vinegar will result in a rosy pink mixture. Flower-scented sugars, using sweeter aromatic flowers such as anise hyssop, lavender, lilac, rose, scented geraniums and violets, can easily be made and then used to create unusual cakes, cookies, custards and whipping cream. Submitted By SHERREE JOHANSSON On 10-23-94

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