When my herbs are fresh beginning in early Spring and continuing through late Fall, I am always using them in my cooking. This recipe comes from one of my edible flower cookbooks, ‘Flowers in the Kitchen’ by Susan Belsinger. A small, simple book but it has great recipes. It was published in 1991 and for over 20 years this cookbook … Continue reading
I grow a lot of calendula flowers, or pot marigold, in my herb garden and they reseed like crazy and come back every year. A pretty flower where you use only the petals to put on top of a salad or for a bright color accent in these muffins.
During the summer months in Michigan I love to use these little gems of summer in my cooking. I have a number of recipes where I have used edible flowers and I will not list them all except for the ones below. As my edible flowers bloom I will add pictures and suggestions on what … Continue reading
I have fun using my edible flowers as decorations, in a salad or this appetizer which is one of my favorites. Dill leaves and johnny jump-ups:
This is a great salad to serve any time of the year as shrimp is always available, whether fresh or frozen. I do try to buy my shrimp from Whole Foods when I can. Not too long ago some frozen shrimp I bought somewhere else had a bit of a ‘fishy’ flavor.
Edible flowers are fun to use as decorations on a cake. Of course any edible flower should never be sprayed. Nasturtiums have a slight peppery taste so in this case the flowers were only used for decoration and not to be eaten. My husband just loved his birthday cakes! Orange and yellow nasturtiums Yes, I … Continue reading