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DIY: Working with Flowers & Foods - Click to enlarge

DIY: Working with Flowers & Foods

DIY: Working with Flowers & Foods

Working with Fresh Flowers and Food

Flowers have always been in the kitchen in one way or another. Lavender, jasmine, marigolds, nasturtiums, geraniums and roses are just a few of the common, uncommonly beautiful flowers that have been used as food throughout the centuries. Pick and eat flowers and blossoms the same day. If you have to can store them in an airtight jar, place them in the container loosely. Place a piece of paper towel on the bottom of the container to absorb any moisture.

1. Add nasturtiums to salads for a delicate, piquant flavor; decorate the tops of melons with scented geranium and borage flowers. The combined perfume of the fruit and flowers is more than tasty.

2. Crystallize primrose flowerets by dissolving a spoonful of powdered Gum Arabic in a spoonful of rose water. When it becomes a thick paste, paint it on the petals. Dip them into superfine sugar and leave in a warm place until dry and crisp. Use them to decorate pastries and cakes. Store in an airtight container.

3. Decorate soft, creamy puddings with fresh rose petals. Float lavender flower heads in lemon syrup used for a fruit sorbet to add a scented flavor.

4. Make flower filled ice cubes by adding a small amount of water to an ice tray, dropping in a flower or a petal and freezing. Add more water on top, and freeze again. By freezing in two stages, the flower is captured in the center of the cube.

5. Use tulips to hold mousse and small desserts. 

6. Use scattered petals, whole flowers and herbs to decorate your appetizer, cheese or dessert table.

Silk flowers work beautifully too. 

Other edible flowers: carnation, chrysanthemum, hibiscus, red clover, scented geranium, tulip, lavender, rose, apple, chervil, chive, *English* (not American) daisy, oxeye daisy, day lily, calendula, elderberry, lilac, mustard, nasturtium, orange, garden pea, plum, arugula, rosemary, sage, squash, violets, johnny-jump-ups, pansy, grape hyacinth (muscari), honeysuckle, lemon, pumpkin and squash blossoms.

If you are reading Floral Design Instruction continue with "How to make a flower garland headpiece"

Photograph above by Lynne Nuibe -Thanks, Lynne

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