I've eaten all these for years, usually raw in salads and as fu-fu plate garnishes, of course ONLY from organically grown flower gardens. Tossing yellow daylily petals into a home grown salad along with blue anchusa and borage blooms plus orange nasturtiums would wow family and dinner guests alike. I like to make a simple dressing using just extra-virgin olive oil, fresh key lime and tangerine juice, with some home-brewed kombucha tea to revisit the idea of an Italian oil and vinegar dressing.
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