How To Choose Edible Flowers - Edible Flower Chart
To read the original article and to view the chart, please visit the authors post: http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Edible flowers are the new rage in haute cuisine
Photo of edible flowers picked in Linda's garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).
After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.
Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.
Click Here For Chart http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm