I’m completely fascinated by the idea of edible flowers. Food for insects AND humans? Pretty cool stuff.
I’ve eaten Nasturtium flowers (and leaves) several times, and I’m growing some this year in my garden. Lavender flowers are also edible, and you’ll find them paired with lemons quite often, and I’ve seen several recipes for Lavender shortbread. Some scented geraniums are also have culinary uses; many jams and jellies that incorporate various Geranium “flavors”.
I haven’t tried fried squash blossoms yet, but they sure sound tasty. I was reading about wild Hibiscus flowers in syrup in a magazine the other day (Real Simple?) – that sounds like a great thing to put on top of vanilla ice cream. While we were preparing to get married, I saw loads of sugared violets and rose petals all over so many of the magazine cakes.
It’s a never ending festival of scents and flavors. I’m particularly partial to the idea of Lavender shortbread… hmmmm… I see some recipe testing in my future.
