One of the best ways to add color interest to your menu is with the addition of fresh flowers. There are many blooms that look beautiful on the side of a plate, but are also perfectly safe to use in recipes.
Pansies are a flower that can gently float in a cocktail, or add a mild, slightly minty flavor to salads and other dishes. On the top of a cupcake, they create a beautiful adornment and a tasty surprise.
Begonias have a somewhat sour taste and is another salad addition. Pretty to garnish with, delicious to munch on. Add begonia blooms to your ice cube trays and impress your guests at your next patio party.
Marigold blossoms can be sprinkled on soups, pasta, rice and salads to add a bright touch of color. Try this recipe to really kick your cauliflower up a notch.
Dandelion flowers have a sweet, almost honey-like flavor when young. If you wait too long to pick them, the mature flowers become bitter. The dandelion has multiple uses. Flowers are edible, can be made into wine and the greens, when young, are delicious steamed or tossed into salad. This Sauteed Spicy Dandelion Greens recipe will definitely change your mind if you’re not already a fan.