More on Edible Flowers
Nasturtium ~ This flower has a pepper scent and its colorful yellow, orange and red petals can be tossed in a salad. The whole blossoms can be stuffed with savory mousse; the petals can be shredded and added to risotto or mixed with olive oil and combined with cooked pasta; the leaves taste similar to watercress.
For more ideas on cooking with flowers, check out the following books, “Flower Cookery – The Art of Cooking with Flowers” by Mary MacNichol or “Edible Flowers from Garden to Palate” by Cathy Wilkinson
When you have time, read this great post at About.com – Edible Flowers History
In celebration of Rose Month, why not try the Rose-Glazed Brie Recipe?