Flowers have been eaten since records began. The Romans and Greeks were especially partial to a few pinks and the occasional carnation; and orange blossom and marigiolds are still used in Eastern cuisine. But we seem to have lost the taste for dandelions or nasturtiums.
Jekka McVicar has been growing herbs near Bristol for twenty years and has re-discovered the use of blooms. She's the author of Cooking with Flowers, and shows us how to make a primrose and violet salad.
Recipe for Primrose and Violet Salad Recipe for Red, Green and Yellow Salad 'Cooking with Flowers' is published by Kyle Cathie Limited, ISBN: 1-85626-483-1
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