The art of eating flowers

This spring I've seen a lot of people circling the edible flower bins at my market with some trepidation. And I don't blame them. Edible flowers are beautiful, but it's difficult to know which to buy and what to use them for! 

What can I say? Some people obsess about shoes; I obsess about greens and flowers.... Here are some of my favorite suggestions:

-Nasturtiums: Their yellow and orange colors are stunning and the buds are sometimes pickled as a substitute for capers. I like the petals and the flowers a lot. Try tearing a few petals into a mixed green salad. They have a peppery flavor. Try crushing a few with a mortar and pestle and mixing that with a few basil leaves, olive oil, and some fresh lemon juice for a light salad dressing. I've even mixed some nasturium in with a small amount of soft butter, ground sea salt, and pepper to serve with fresh bread.

-Squash Blossoms: These are the most "user friendly" flowers because they are large enough to be stuffed and cooked crispy. They taste better cooked. These flowers are perfect when filled with something mild (so as not to eclipse the delicate flower) — from Ricotta cheese to chopped, cooked white button mushrooms. Served with a spicy sauce. Beautiful and delicious. 

-Chive Flowers: Chives grow like grass and their pink-purple flowers are delicious. Unlike Nasturtiums, I wouldn't eat the entire flower in one bite. Flake the petals into a salad or into a stir-fry at the last minute for a pleasant, mild onion flavor.

-Pea Blossoms: They are usually white but are also found in other pale color grades. Windfall Farms has the most beautiful pale purple pea blossoms. Pop one in your mouth and enjoy a pure taste unlike any other. I never find it necessary to cook these flowers. Enjoy them on top of pea soup for a stunning garnish that enriches the flavor. Make a salad of blanched sugar snap peas and top with a few flowers. It will make the taste sweeter as well.

-Borage Flowers: These little flowers, in both white and a royal blue color taste a lot like cucumber. For that reason, I love to put them on top of some chilled cucumber soup or in a cucumber and tomato salad.