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Article: A feast of flowers; The Persians nibbled on nasturtiums, while the ancient Greeks enjoyed pecking at pinks. Pattie Barron gets the flavour.
- Article from:
- The Evening Standard (London, England)
- Article date:
- April 30, 2003
- Author:
CopyrightCOPYRIGHT 2003 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: PATTIE BARRON
REJOICE if you have dandelions crowding out your lawn, because you can fry the flowers in butter and serve them up with bacon for a double breakfast treat. The taste is deliciously bittersweet. Don't eat the daisies, but later on in summer when the clover is up, you can pick the pink flowers and scatter them onto cooked courgettes. So says organic herb grower and compulsive petal nibbler Jekka McVicar, who favours the floral tang of hollyhock flowers in a salad, or the light lettuce notes of a handful of chicory blooms.
Flowers as food - and as edible decoration - are nothing new; the ancient Greeks were partial to the petals of ...