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Stop And...Eat the Roses: Incredible Edibles for the Table
by Marjorie Dorfman
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Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems. (Remember that chorus girl Uncle Harold ran away with in Las Vegas a few years back? His stomach as well as his wallet have never been the same since!) If you are prone to allergies, it is best to introduce flowers in small amounts so you can judge their effect. Some have a more pronounced flavor than others do, so you’ll need to judge accordingly. The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference (maybe the gardener’s sister) before experimenting.
 Appreciate the beauty of flowers and their subtle power to enhance and elevate the dining experience. Make sure the flowers you use complement the flavor of the dish you are serving; for example, bean blossoms have a wonderful beany flavor. Consider sprinkling edible flowers in green salads for a splash of color and taste. Freeze whole small flowers into ice cubes and add to punches and other beverages. They can also be used in flavored oils, jellies and marmalades. The only boundaries with flowers seem to be those we create ourselves; everything is all a matter of habit, usage and attitude. So why not invite me over to lunch someday? After all, flowers are in full bloom somewhere in the world at this time of year. I’ll bring the wine if you promise to keep your pansies to yourself. After a few glasses, I’m certain the roses will look like tuna casserole to you too!
Did you know . . .
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There's no coffee roasted liike Peet's!
At our house, we live on it.
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"Our lives are not in the lap of the gods, but in the lap of our cooks."
Lin Yutang
The Importance of Living, 1937
"Talk of Joy: there may be things better than beef stew and baked potatoes and home-made bread
. . . there may be."
David Grayson
Adventures in Contentment, 1907
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