Pretty Up Your Dishes With Edible Flowers

By Sandy Todd Webster
Jan 17, 2017

Not just for “fru-fru” cheffy presentations anymore, alluring and tasty edible flowers can now be found in most produce aisles and farmers’ markets; these colorful gems will enhance the visual and flavor elements of most dishes.

Since we eat with our eyes first, this is a powerful way to step up the appeal of your food, especially where green salads and vegetable-based dishes are concerned. Among the flowers most often available—a few of which may be growing in your yard—are nasturtium, zucchini blossoms, calendula, borage, Szechuan buttons, pansies, mustard and arugula.

A word of caution: Be sure you trust the source of the flowers you purchase. It’s important to ensure they have not been treated with pesticides, preservatives or other chemicals.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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