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Article: Beautiful blossoms add exquisite color, fragrance and flavor to even the most ordinary dishes [Derived headline]
- Article from:
- Honolulu Star - Bulletin
- Article date:
- June 5, 1996
CopyrightCopyright Honolulu Star - Bulletin Jun 05, 1996. Provided by ProQuest LLC. (Hide copyright information)
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face=+2; Some dos and don'tsface=-2;
face=+2; The Related Story:face=-2;
A ROSE is a rose is a rose. Unless, of course, it's a salad ingredient, a seasoning for vinegar, or the fundamental flavoring of a dessert sauce.Many of the flowers we enjoy for their intense beauty are also deliciously edible. Flowers add color, fragrance and flavor to foods. They can turn an ordinary dish into a gourmet masterpiece.
Color: Throw a few deep-orange nasturtiums or sun-yellow calendulas into a leafy, green salad, sit back, and wait for the "Wow!" But, don't stop there. Serve grilled mahimahi with a light, lemon butter sauce made with tuberous begonia. Garnish a scoop of ice cream with brilliant red, ...