T H E D I S H O N D I R T | B Y L E S L I E C R AW F O R D
April in the Garden M
in. The flowers made a beautiful garnish and added a subtle spicy radish taste, and they are also packed with vitamin C. Since then, I’ve used a variety of edible flowers in salads. Borage is one of my favorites. The flowers are a wonderful blue color and taste like cucumbers. Calendulas, marigolds and nasturtiums also add a nice pop of color to salads. Use edible herbs and flowers
y first experience with using flowers in food preparation came from the farmers market. I bought a salad mix with nasturtium flowers thrown
Top your salad with colorful and tasty nasturtiums and borage.
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CROWN CITY MAGAZINE
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APRIL 2019
for subtlety in your food, not as a main course. Typically flowers from herbs pack a less flavorful punch than the greenery of a plant. Although plants have been used medicinally for thousands of years, too much of a good thing can set off allergies, upset your stomach and even interact negatively with medication. Positively identify the plants and flowers before you eat them.
