Acesnassets gets CDP's big week of racing off to fast start

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Enlightened Cuisine – Edible Flowers « enlightenedcuisine

Culinary adventures and lifestyle choices that do more than simply make you feel better, but ones that improve the way you experience life. Read about new techniques in the kitchen and garden. Everything nose to tail, farm to table, bizarre and exotic, healthy and not, vegetarian, vegan, raw and everything in-between. And of course, what it is like to work and be in a restaurant in NYC.

The garden is blooming—even in NYC! So much time in the restaurant is spent working with herbs and other local produce, so it is time to share the passion for the edible garden… and for flowers. So how do you cook with your flower garden?

An edible flower garden is beautiful to see, smell and actually eat. Flowers that are edible are a mystery to many, in addition to the many ways to use them in food.  What is awesome about edible flowers is that they are beautiful, taste good raw, steamed, fried, candied, blended, marinated, dried, frozen… and can accompany any dish whether it be an appetizer, salad, main course, sauce, dip, dessert, beverage or part of a vegetarian, vegan, meat, poultry, or fish option. Edible flowers can be used fresh as a garnish or as an integral part of a dish. And yes, flowers add a beautiful colorful tasty vegetable addition to your plate or meal, and most of them also offer health remedies.

Here is a starter list of flowers to grow in your garden, or buy at your farmer’s market and add to your plates (Go organic so you are not ingesting any of those pesticides, which might make you sick):  ** indicate my favorites ………..

Bachelor Buttons (Centaurea cyanus)- Very mild flavor – Color: Blue, White, Pink – the petals and caylyx are edible – Used as in teas, as well as garnishes in soups and desserts.

Begonia (Begonia X tuberosa) – Crisp Citrus flavor, which varies with variety flower – note: only hybrids are edible. (The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.) Color: White, Red, Pink, Orange – Use steamed with veggies or chop and add to salads or add as a beautiful garnish to any dish

Bergamot (Moranda didyma) – Sweet spicy flavor – Color: Red, Pinks, Purples – Use petals in salads, pasta dishes, stuffings and jellies. Also use steeped in teas.

**Borage (Borago officinalis)-Also known as the star flower – Fresh Cucumber-like Flavor – Color: blue or white – Use whole flowers frozen in ice cube, crystallized as part of a dessert, in jelly, as a beautiful garnish or use in salads and sauces.

New England's buried treasure

Nature magazine

Collections of the Berkshire Historical and Scientific Society

Amos Eaton

Earth child, games, stories, activities, experiments & ideas about living lightly on planet earth