ecobites.com

Making your life greener - one bite at a time.

A few thoughts on some edible flowers as we walk around the suburban garden ... grow in pots or in a real garden. Borage - the blue flowers used in a salad of flowers: red and pink rose petals, nasturitums of orange, yellow and red. It makes a stunning and quite useful tasty plate or bowlful. They say borage leaves have an actual cooling effect when floated in a summer drink.

Add Nasturtium flowers to salads, garnish fruit salads, stuff with cream cheese.

Try freezing petals (marigold, borage, dandelion, violets) in ice cube trays filled with water or herb tea for a unique addition to garnish summer drinks and add to lemonade or iced tea!

Remember: Eat flowers only if they're grown organically, yet another reason to grow them yourself.

Edible flowers are used to add color, texture and personality to a dish.They quite literally transform a meal. Lilacs and marigolds add splashes of vibrant color while primroses and day lilies add distinctive texture, smoothness and crunchiness respectively.

The secret to success when using edible flowers is to keep the dish simple, do not add too many other flavors that will over power the delicate taste of the flower.

Flowers can be used for a multitude of dishes from garnishes to salads. There's nothing like flowers and freshly chopped herbs to turn an everyday potato salad into something special. Enjoy!