Edible Garden Flowers Recipe

How to make it

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• Marigolds (Calendula officianalis)
• Everyone loves yellow rice, but those little saffron petals are very pricey - marigold petals are a lovely alternative. Simply sprinkle the petals of this lovely orange flower into simmering white rice, and watch the rice turn a beautiful yellow. Be careful and don't overdo as too many petals can make the taste bitter.
• Carnations (Dianthus)
• This pumpkin pie scented flower is as tasty as it is sweet smelling. Whether steeped in wine, sugared, or as a cake decoration, the dainty carnation is colorful and very romantic on the dessert plate while its' petals add color and flavor to salads. Cut away the white base of the flower as it has a bitter flavor.
• Hibiscus Flower (Hibiscus rosasinensis)
• This showy edible makes a gorgeous garnish in deep rose or red. Its' mildly citrus taste would be an exotic addition to roast duck or any citrus inspired meal.
• Lilacs (Syringa)
• While the flavor of lilacs varies from plant to plant, its' very perfume-like, slightly bitter taste is delicious in salads. Distinctively lemony with floral pungent overtones.
• Nasturtiums (Tropaeolum majus)
• Sweet smelling and good to eat, this lovely flower can add a spicy, peppery zing to the garden salad. It is easy to grow, too, especially in pots, where you can control the soil type. It prefers a rather sterile soil, without fertilizer, and it will bloom like crazy in about 60 days. They are a great introduction to your fall garden, interplanted with flowering kale or cabbages. In mild winter areas you can sow in fall and gather flowers all winter. Light frost tolerant.
• Courtesy of www.doityourself.com