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February 22-28, 2006

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5 Things to Love

Edible Flowers

By Stett Holbrook


ON THE calendar it's still winter, but the warm weather this past two weeks has me thinking about spring. And did you know that a lot of those flowers now blooming are edible? Yep. Here are a few to look out for.

Calendula: In addition to its medicinal properties, this flower is good eating. Flavors range from spicy to bitter, tangy to peppery.

Johnny Jump Ups: Yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, on desserts or served with cheese.

Nasturtium: These orange and yellow flowers often grow wild. They have a peppery sweet flavor and are great in salads. Place on top of a salad and don't toss them to keep them from wilting.

Pansy: With a flavor like Bazooka bubble gum and beautiful colors, pansies are especially good.

Viola: Use sweet, perfume-flavored flowers in desserts or salads and cook the heart-shaped leaves like spinach.


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