Did you know that flowers were edible? Many varieties are delicious, and with their bright colors they create a beautiful and healthful dish. Roses, marigolds, pansies, nasturtiums, lavendar, chrysanthemum and daylillies are but a few of the flowers you can eat. Not every flower is edible, so don't simply go out and graze in your garden, but the ones which are can provide you with an ununusual taste treat. One of my favorites is nasturtium. With its peppery taste and bright color, it can make a nice addition to a salad or used in any number of recipes. Here is a lovely summer recipe using nasturtiums, and below you will find links to even more edible flower recipes.
Nasturtium Shrimp Appetizer Salad
2 teaspoons fresh lemon juice
1/4 cup olive oil
salt and pepper
1 cup cooked shrimp, chopped
2 tablespoons minced onion
1 small tomato, cubed
1 avocado, cubed
lettuce leaves
2 tablespoons chopped nasturtium leaves
nasturtium flowers
Whisk together the lemon juice and oil. Season with salt and pepper. Add the onion and shrimp and mix. Let stand 15 minutes.
Add the tomato, avocado and chopped nasturtium leaves. Mound on
lettuce leaves and surround with fresh whole nasturtium flowers
Links to more flower recipes:
http://ftp.neosoft.com/recipes/fruits/ed...
http://129.130.75.14/dp_hfrr/Programs/ks...
http://www.culinarycafe.com/Flowers/
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