Cooking with Edible Flowers

Edible flowers add a touch of elegance to any dish. We incorporate the edible flowers featured in Jesse Trail’s article “Edible flowers” on page 118 into these colourful recipes. Chrysanthemums, nasturtiums, marigolds, bergamot, and pansies—they’re as pretty on your plate as they are in your garden.

Recipes

• Fall Farro Salad
• Garden Potstickers
• Orange Bergamot Roast Chicken
• Marigold Baked Eggs
• Baked Apples with Roses
• Sugared Blossom Cookies