|
|
Article: Add some flower Edible petals perfect for summer dining.(Spotlight)(Recipe)
- Article from:
- Rocky Mountain News (Denver, CO)
- Article date:
- July 23, 2008
- Author:
CopyrightCOPYRIGHT 2008 Rocky Mountain News. All rights reserved. Reproduced with the permission of Thomson Scientific by Gale Group. 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)
|
Byline: Carol O'Meara, Special to the Rocky
Eat your greens. And your reds, yellows, purples and blues, too. Because when it comes to the floral highlights of summer, nothing sets a table like edible flowers.
If you think the limit of delectable posies is nasturtiums, squash blossoms and chives, you're missing out on a bevy of blooms that will make your table the talk of the town.
"One of the reasons nasturtium is so popular is that they're beautiful and good, but there are many really tasty flowers," says Deb Whittaker, aka the Herb Gourmet, a personal chef who specializes in culinary herbs. "Flowers are just fun, and doggone stunningly ...