Melinda's Garden Moment: Edible Flowers


      Pluck a few flowers and add flavor andcolor to your favorite salad, beverage, or jelly. Start by making sure theflowers you select are edible and pesticide free. Remove the pistils and stamens to avoid thebitter flavor of pollen.

      Nasturtiumleaves and flowers can be used in salads to add color and a little zip. Or stuff these and daylily blooms with creamcheese for a fun garden appetizer.

      Eatdaylily buds fresh from the garden or boil them like snap beans. Or batter them and fry daylily and squashflowers for a floral tempura.

      Calendulagets its common name, pot marigold, from the fact the flowers resemble amarigold and were used to season soups and stews that are typically cooked inpots.

      Freezea few pansy flowers in ice and add them to lemonade or sparkling water to add agourmet touch to any meal.

      Use a bit of sweet woodruff to create May wine. Use about ½ cup of sweet woodruff for each bottle of white wine. Harvestand dry (for more intense flavor) the woodruff and place in a bottle ofwine. Recork or reseal the wine andplace in a dark location for a week or two. Shake occasionally. Strain beforeserving with a strawberry garnish.

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