|
|
Article: Culinary flowers: edible flower petals are adorning--and flavoring--all manner of culinary creations. (Your Garden).(Brief Article)
- Article from:
- Country Living
- Article date:
- June 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Hearst Communications, reprinted with permission of Hearst. 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)
|
The idea of using flowers in recipes is far from new. Jeri Woodhouse, owner of Edible Petals, an organic flower, herb, and vegetable farm and wholesale company in Orient, N.Y, has come across medieval recipes for salads that call for as many as 35 kinds of flowers, such as pinks, cowslips, stock, borage, and roses. Nasturtiums appeared in fourth-century Persian cooking. Marigolds, chrysanthemums, and dried daylily buds have long played roles in Asian dishes. And, of course, says Woodhouse, "the Victorians were wild about violets and pansies," using them as garnishes and crystallizing them to create sweet, glistening little treats.
For all the years of culinary ...