Feasting on Flowers

If you’d like to add edible flowers to your garden and recipes, there are a few things to remember. Pick them early in the day, before the sun grows to hot, and use the promptly or store them in a sealed container in the refrigerator for a couple of days. Wash them, gently dip them in a seal container of water and dab onto soft towel.

Here are some varieties to get you started, but be sure to research the flavors, tips and more.

Carnations

Chamomile

Cornflower

Dahlias

Dandelions

Elderflower

Geraniums

Gladiolias

Hibiscis

Honeysuckle

Lavender

Lilac

Magnolias

Nasturitium

Pansies

Roses

Snapdragon

Zucchini

Melinda

Source:

Stampington.com