by April Reinhardt
(last updated May 11, 2016)
When most people think of edible flowers, they think of the flowers made from sugar and fondant included as edible decorations on wedding cakes. However, there is a true culinary delight that incorporates eating raw and cooked flowers – the kind that you grow in your garden. Before you run out to your local florist and buy flowers to include in your next dinner, however, consider these tips for choosing edible flowers:
If you plan on harvesting flowers in order to dry them for use later, make sure that you choose varieties that will not lose their flavor during the drying process. Start very early in the morning, before the sun rises, and gather flowers before direct sunlight rests upon them. Take them immediately to a prepared, dark, well-ventilated area and hang them upside down by their stems. If you have chosen flowers with little or no stems, you may place them on a screen and allow them to dry. Once your flowers have dried, place them into airtight containers and label them. Store them in a cool, dark place until ready for use.
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