The Case for Eating Flowers
Marigolds, violas and pansies--nom nom
History lesson: The culinary use of flowers dates back thousands of years to the ancient Greeks, Romans and Chinese. Today, modern chefs are using them in everything from smoothies to scones to stir-fry to add color, unique flavor and a touch of pretty whimsy.
When choosing blooms to consume, be sure to consult a guide (so as not to poison yourself). Then go to town. Here’s how to throw a garden party…in your mouth.
Sprinkle fresh blooms on top of salads.
Or a sandwich.
Freeze petals into ice cubes to upgrade lemonade.