Category Archives: Edible Flowers

Ever eaten a nasturtium?!

The Kasbah Chronicles November 2017: New York, Catalina, and much more

The Kasbah Chronicles: November 2017

Kitty travels Afar and Afield

Lady Liberty upon my first visit to New York in 1961:

Merci, Statue of Liberty


New York today

The new World Trade Center slices through the clouds like a silver blade

CONTENTS:
Musings on New York and elsewhere9/11 Memorial
Discovering Harlem
Grazing New York: Harlem Shambles, Eataly, Murray’s Cheese, FishsEddy, Grand Central Market and more
Rodin and Gertrude Stein
Walking through Brooklyn Heights
Overheard in Flushing, NY
Dia de los Muertos in Escondido, CA
A hop to Avalon on Catalina Island
Recipe: Pumpkin Garbanzo Bean Soup
Mail order gifts
Moroccan pastries made in the USA!
How to help Sonoma winemakers recovering from the fires (après les incendies de la Californie du Nord)
Classes and presentations
News of Morocco and beyond

Art Buchwald’s famous column on Kilometre Deboutish (aka Miles Standish) explique pourquoi nous celebrons Thanksgiving, le Jour de Merci Donnant (voir ci-dessoous.)

Musings:
Afar and Afield in New York City and
Avalon, CA.
Return to New York

As always, it seems I just wrote my last edition of the Kasbah Chronicles, but two months have already gone by. So Happy Thanksgiving! It is Thanksgiving eve and 85 degreesI love a little chill in the air, and even snow on the ground at Thanksgiving. But not in these parts.

This afternoon I remain bemused and befuddled at the administration’s decision to remove restrictions on the importation of African elephant trophies from Zimbabwe and Zambia, and allow more big game hunting there. Can anyone explain to me how a country in ruins like Zimbabwe can honestly manage its conservation program? Fortunately, I just heard the edict was rescinded (maybe??)

I am not here to dwell on politics but rather on my bucket list. The first destination is New York. One of my goals was to say “thank you” to the Statue of Liberty. This I did, from the deck of the Circle Line. Without her welcome and acceptance, I wouldn’t be writing to you today. My mother, brother and I were immigrants, and this is the original trunk we arrived with, on board a Yugoslav freighter loaded with cork, and in the WORST storm I have ever encountered.

By the time we entered the bay, Lady Liberty  was bathed in sunshine, just like this!

The statue viewed from the Circle Line in 2017

 

My other mission was to visit the 9/11 Memorial.


What a stunning building

The enormity of the destruction of the site, the number of lives lost, the evil cunning and planning of the perpetrators along with the heroism of first responders took on a larger-than life dimension as I stood in the footprint of the building. Hundreds of visitors from around the globe milled about in a hushed atmosphere that added to the poignancy. A wall of remembrance displayed images of the victims, and these, coupled with individual bios. So many personal tragedies on display.

The new building

New York for me also holds bucketsful of happier memories. I lived in The Big Apple for a few months in 1965, to work at the NY World’s Fair. At that time, there was nothing more exciting for a wide-eyed 18 year old than to occupy the cashier’s cage and collect entrance fees to the fake Tower of London that sheltered fake Royal Jewels. .  . in Queens, NY!! That’s when I fell in love with NY.

The city has evolved, and the BIGGEST SURPRISE was its cleanliness. My last visit, which probably took place 20 years ago, showed a New York in decline with dirty streets, crumbling buildings, and graffiti everywhere, including the subway. No more graffiti in the subway. Incroyable!

I had the good fortune of staying with my friend Vivian, a seventh-generation New Yorker, who lives in Harlem, an up and coming section of town. We walked across Barnard College (and cooled our heels a Max Caffe, a college hangout), ambled through CCNY, saw Hamilton’s home (yes, that Hamilton), which occupies a prominent hill in Hamilton Heights.

Trendy restaurants like Maison Harlem and Ponty Bistro with its French-speaking Senegalese waiters, and superstar chef Marcus Samuelsson‘s Streetbird Rôtisserie (www.streetbirdnyc.com) have all turned into gastronomic destinations. Vivian, a superb cook, shops at the famed Harlem Shambles butcher on Frederick Douglas Boulevard where we purchased merguez and a rosy breasted organic chickens as plump as a poulet de Bresse. What a thrill for me to stand under the marquee of the fabled Apollo Theatre! wwwapollotheatre.com. Harlem is a cool place!

 

Now onto more serious things:
I did manage to dash into several museums: The Rodin exhibit at the MET was as crowded as Grand Central. I wanted to see the Moroccan courtyard built by Moroccan artisans. It was a bit of a letdown for our own centuries old riad courtyard at Dar Zitoun is three times the size. The Museum of the City of NY was an eye-opener, with a tour led by a passionate docent who delighted in divulging some of the city’s darkest secrets. One day, we stumbled upon an Ai Wei Wei installation, a mesh “Arch” with two cutout figures, occupying the center of the marble arch at Washington Square Park. My favorite remains a discreet bronze statue of Gertrude Stein, holding forth in Bryant Park, behind the NY Central Library. Gertrude and I became well acquainted (on paper) during my graduate studies.

Food was never far from my thoughts, bien sûr. From Mario Batali’s lively EATALY (www.eataly.com) to the Chelsea Market, that soft scallion bun at the Chinese bakery next to the subway station on Flushing’s Main Street, and a gargantuan croque-monsieur at the Chinese-run Tous les Jours bakery, also in Flushing, NY delivered.

I am not a fan of Mario Batali’s but his idea is a great one: Across the street from the Flat Iron Building, he has assembled all foods Italian under one roof. Each stall features a specialty, from prosciutto and artisanal hams, to wheels of parmesan, fresh seafood, hand made pasta, and pastries.  Ordering at EATALY, where the posted mantra is “LIFE is too short not to EAT WELL” is in itself a New York experience. Take a seat in the eating area, until a waiter appears.
Waiter: “Talk to me.”
Me: “Excuse me?”

Waiter (brusk but pleasant, sort of): “Talk to me.”
Me: “OK” (as I finally grasped his New York speak.)
His final words when we paid the bill:
“Just another day in paradise!”

We nibbled at a generous platter of sliced prosciutto, pâté, freshly baked bread and fig preserves, and the price was very fair. Contrast that with the nearby Chelsea Market, which I found on the tacky side with its dozens of touristy boutiques lining tunnels that were once a Pillsbury Cookie Factory. My native New Yorker friend led me along Ladies’ Mile (search the origins) to Fishs Eddy (www.fishseddy.com) a very early precursor of Sur la Table, with kitchen gadgets galore (pricey!!), Murray’s Cheese (www.murrays.cheese.com), the heavenly, decades-old cheese emporium on Bleeker Street in the Village. The counter at 8PM was as crowded as on a Saturday morning. Onto nearby Joe’s Pizzeria, another New York institution and, which, according to Vivian, makes the best pizza in New York, and for good measure, the Grand Central Market and its cascades of luxurious edibles inside the station. Phew.

Vivian works in Flushing, so off to Flushing I went, on a graffiti-free subway! Eavesdropping there was a challenge since hardly Chinese and Korean prevail. As I was waiting in the doorway of Modell’s Sporting Goods (Gotta Go to Mo’s), a Flushing institution, an elderly Caucasian couple walked past me:

OVERHEARD in Flushing:
Old man: “Why should we pray for him? NO need to pray for him! He doesn’t care about anybody anyway!” Sporting a pensive look, the old lady continued shuffling her way through a tide of Asian faces…

 

We capped my visit with a hop to Brooklyn, where I had never been. We explored Brooklyn Heights, a yuppie haven of tree-lined streets and nannies pushing strollers past historic Pilgrim Church. Jacques Torres, the chocolate king, maintains a storefront here, near the very first Hagen Daaz ice cream store. A highlight was a walk along riverfront The Promenade and wilderness preserve towards the famed Carrousel. All this and the location for Moonlight, the classic movie featuring Cher, where I gazed upon the very same view of Manhattan she did.

 

 

RECIPE:
This will warm the cockles of your heart
Kitty’s Pumpkin and Tomato Soup with Garbanzo Beans
Serves 4

1 medium onion, finely diced
2 pounds butternut OR Mediterranean squash, peeled and cut into chunks
4 stalks celery, coarsely chopped
5 medium tomatoes, peeled and quartered
2 tablespoons tomato paste
15 sprigs cilantro, tied with string
1 cup drained garbanzo beans
1 teaspoon cumin
2 to 3 cups chicken broth
Milk to thin soup, optional
Salt and freshly ground pepper to taste
A touch of cayenne, for serving (optional)

In a large saucepan or soup pot, combine the broth, squash, celery, tomatoes, and cilantro. Cover and bring to a boil. Reduce heat to medium, and cook until vegetables are tender, 20 to to  25 minutes. Let cool. Discard the cilantro. In a blender or food processor, blend the vegetables and the garbanzos

In increments, adding the reserved broth a little at a time to obtain a smooth, thick puree. Return the soup to the pan. Bring to a simmer. Add more broth or milk for a thinner soup, and heat through. Season with salt and pepper. Serve hot.

 Meanwhile back in San Diego County:

 Calissons (Broadway brand!) for my maman

I flew home in time for the Dia de los Muertos, The Day of the Dead celebrations, which is turning into an ubiquitous multi-cultural ritual in our border city. I joined in at the Escondido Center for the Arts where, alongside dozens of other families, I created an “altar” to honor my mother, which, according to custom, contained one of her favorite foods: calisson cookies from Aix-en-Provence. Keep an eye out for tbeir upcoming Nikki de Saint Phalle exhibit (San Diego’s collection of her sculptures is much more impressive than what I saw at the Pompidou in Paris years ago.) I am now a docent at the California Center for the Arts and am thrilled that the center is holding an exhibit of Niki de Saint Phalle’s artwork from January 13 to March 4, 2018. Don’t miss this! Did you know she was a “local?” You are in for a treat! http://artcenter.org/museum/

A quick trip to Avalon on Catalina, allowed me to catch the Chihuly exhibit at the newly opened Catalina Island Museum. The show is over in early December, but the museum is worth the detour. As we did last time we were in Catalina 2 years ago, we lunched two days in a row at Blue Water Grill. The waterfront restaurant still offers the best value for the money on the island, and the location couldn’t be more idyllic on a sunny day: watching the waves lap at the shore through the slats in the deck as you savor an assertive Caesar salad or a bowl of addictive poke. I had no idea this was a California chain until I complimented the chef on using chermoula, the classic Moroccan marinade. I haven’t tasted their paella yet, but judging from the other dishes, it is sure to be a winner. A new Blue Water Grill is now open in Carlsbad (where Fish House Vera Cruz used to be.)

Kitty in the media: Edible Flowers
Modern Salt is one of the most literate food blogs:
http://www.modernsalt.co.uk/stories/eating-flowers-eating-beauty

Classes and presentations:
Great organization if you are a food buff.

January 20, 2018: Free and Open to the public
Tagines and Couscous: a history
10AM; San Diego Central Library
https://www.culinaryhistoriansofsandiego.com/public-meetings.html

March 2018:
LIFE, Mira Costa College
Edible Flowers
Presentation and book signing

July 2018:
Poway Library, Poway CA
A taste of Morocco
and

Mint Tea and Minarets: a banquet of Moroccan memories

MAIL ORDER GIFTS:

 

While in New York I met up with Mehdi Menouar, an enterprising young Moroccan businessman and founder of MESKA SWEETS, that produces REAL Moroccan pastries in New Jersey, and distributes them by mail order (www.meskasweets). I can vouch for the classy packaging and authenticity of flavors. Mehdi and his wife employ a team of bakers turn out mignardises from gazelle horns, chebakia (honey coils), feqqas (biscotti), and almond cookies according to traditional family recipes. Great gift, corporate or personal. The company contributes 5% of its proceeds to educate underprivileged Moroccans (in Morocco).

Help a Sonoma winery destroyed by fire
Ancient Oak Wine Cellars (ancientoakcellars.com)
was entirely destroyed in the Santa Rosa Fire. “On Redwood Road, there is nothing there, just flat blackened earth”, told me the mother of winemaker Melissa Moholt-Siebert. “Their website is the best place to order wine by the case or bottle,” she adds. Should you wish to contact her directly, go to: melissa@ancientoakcellars.com.
Similarly:
www.montemaggiore.com
http://www.montemaggiore.com/product/Holiday-Special-2017 makes and distributes fine wines in Northern California. Read their enlightening blog about the fires: http://www.montemaggiore.com/blog/Effects-of-the-fires-on-2017-wines

For aspiring authors:
Annie Lamott is a wonderful author who writes for and about writers. This is worth a look:
Anne Lamott: 12 truths I learned from life and writing | TED Talk | TED.com. https://www.ted.com/talks/anne_lamott_12_truths_i_learned_from_life_and_writing

News of Morocco and beyond:
The new Yves Saint Laurent Museum in Marrakech:
http://telquel.ma/2017/10/30/nous-avons-visite-le-musee-yves-saint-laurent-avec-sofia-benbrahim_1565571
and m:
http://www.azuremagazine.com/article/ysl-museum-marrakech/

Casablanca, the movie, memorialized: https://www.wsj.com/articles/commemorating-a-battle-and-bogie-

The French are coming (encore une fois)! The French are coming! https://france-amerique.com/fr/once-again-the-french-are-colonizing-quebec/
And:
And on the subject of memorials:
https://france-amerique.com/remembering-the-americans-who-gave-their-lives-for-france/?ct=t(FA_Hebdo_du_5_octobre_2017)

Thanksgiving: Le Jour de Merci Donnant:
reprinted from the New York Times
The dinde is dandy, so let’s give thanks
By Art Buchwald
Published: Thursday, November 27, 2003

One of the most important holidays is Thanksgiving Day, le Jour de Merci Donnant. . . . “Le Jour de Merci Donnant was started by a group of pilgrims (Pèlerins) who fled from l’Angleterre before the McCarran Act to found a colony in the New World (le Nouveau Monde) where they could shoot Indians (les Peaux-Rouges) and eat turkey (dinde) to their hearts’ content. They landed at a place called Plymouth (subsequently a voiture Americaine) in a wooden sailing ship named the Mayflower, or Fleur de Mai, in 1620. But while the Pèlerins were killing the dindes, the Peaux-Rouges were killing the Pèlerins, and there were several hard winters ahead for both of them. . . .”

All that is left is for me to wish you a
HAPPY THANKSGIVING
Bismillah
and
Bon appétit

ANCHORAGE Here I Come! Sept. 23-30, 2016

I am getting excited! My book tour to Alaska is merely 2 weeks away. If you happen to read this post, and if you know people in Anchorage, please feel free to share the following information. Three other San Diego authors are joining me for this first author exchange with Alaska colleagues: Kathi Diamant http://kathidiamant.com, Marivi Solinen (https://marivisoliven.com), and Susan McBeth (http://adventuresbythebook.com) for this one-of-a-kind experience. I will cook, chat, and give presentations on Moroccan cuisine and on edible flowers.

Here are the events I am participating in:

Facebook: https://www.facebook.com/events/319286585087859/

Saturday, September 24: 2:10 to 3:10PM. Roundtable chat

49writers annual conference, Anchorage, Alaska

Kitty Morse on How to write and market a cookbook.

2:10 pm to 3 10 pm:

BP Energy Center

900 E. Benson Blvd.

PO Box 196612 Anchorage, Alaska 99519-6612

www.49writingcenter.org

 

Saturday, September 24: 6PM. Reservations required.

CHAT WITH THE AUTHOR while you SAVOR AN AUTHENTIC MOROCCAN DINNER!

TURKEY RED RESTAURANT

550 S Alaska, Suite 100

Palmer AK

Chef Alex: Email: turkeyredak@gmail.com

Call: 1.907.355.3242

http://www.turkeyredak.com

Books for sale provided by David Cheezum, Fireside bookstore, Palmer, AK. fireside@goodbooksbadcoffee.com

http://www.goodbooksbadcoffee.com

 

Monday, September 26. 6-8PM. Reservations required.

Cooking Class: A Taste of Morocco

Allen and Peterson Home store

3002 Seward Highway

Anchorage AK

http://aphome.com

907-276-0111

 

Tuesday, September 27. 6PM. Open to the public.

Presentation on Moroccan cuisine and culture

Nancy Clark, mgr

Anchorage Public Library

Chugiak-Eagle River Branch
907-343-1533

e-mail: ClarkNE@ci.anchorage.ak.us>

 

Wednesday, September 28: 6:30PM to 8PM. Fee charged.

Sprinkle Flowers on your plate!

Alaska Botanical Gardens Lecture Series

September 28 @ 6:30 pm – 8:00 pm

BP Energy Center,

900 E. Benson Blvd.
Anchorage, AK 99508 United States

ABG Lecture: Sprinkle Flowers on Your Plate

 

Thursday September 29, 7PM

Presentation on Moroccan cuisine and culture

Anchorage Public Library, Loussac Branch
907-343-1533

http://anchoragelibrary.evanced.info

HOPE TO SEE YOU AT AN EVENT!!!

 

 

 

The Kasbah Chronicles February 2016

Musings:

Author Celebration makes for strange bedfellows:

I was honored to be included in the 50th celebration for local authors at the Central Library recently, but I had to chuckle at the juxtaposition of titles. Nothing against the subjects, however!

K ED FL Baby Pp IMG_0148

Some of you have attended a demonstration featuring recipes from my latest book, Edible Flowers: A Kitchen Companion. I promised to give out the address where you can purchase fresh edible flowers as well as candied flowers (if you don’t make them following my recipe, that is!) by mail order. The flowers are grown locally, and are distributed through www.gourmetsweetbotanicals.com.

Thank you to those who suggested stores, markets, farms, catalogs, and any other venue that might be interested in carrying Edible Flowers. Catherine in Marina del Rey, thanks to you, the book is now at the Marina del Rey Garden Center. I will send your free book to you soon! In the meantime, I am following up on other suggestions, and will keep each one of you updated. All I need is a name or a website, better still, a human contact of independent bookstores, large nurseries with gift stores, botanical gardens, and garden or flower catalogs that might be interested in featuring the title.

Looking forward to:

April 16, 2016:

Come to a chat on Edible Flowers which I will co-host along with Nan Sterman, host of KPBS’s A Growing Passion, for the Culinary Historians of San Diego at the Central Library. If food or food history interest you, then this group dedicated to feeding body and mind, is for you. Open to the public. Check out

CulinaryHistoriansOfSanDiego.com

 

May 14, 2016: Benefit Cooking Class. By invitation.

 

May 21, 2016:

San Diego Herb Society. Members only.

 

More events in June and July.

What is Pecha Kucha?

“It is not a club – just a night for creativity and not for profit.  The original organizers – 2 architects in Japan – designed it so that they could be held in “disused aircraft hangs, churches, supermarkets, schools, factories, warehouses, historic buildings restaurants, clubs, cinemas, theaters, etc” – anywhere where there can be a social component with a beer or wine break.  Each Pecha Kucha Kucha organizer agrees to certain principles, signs an agreement, and given a license free of charge.”

For more information on the Feb. 27th meeting in Del Mar, CA, write sarah@fairtradedecor.com

More later!

If you do not yet subscribe to my monthly eNewsletter, The Kasbah Chronicles, a portion of which is reproduced on my website, just send me an email, and I will out you on the list:

inf@mintteaandminmarets.com

Ever tasted edible flowers? Now is the time!

PS: Fast forward to January 2014:

A local publisher would like to republish my sweet book on Edible Flowers.I am thrilled. Yes, I did go out this morning and picked the last of my orange blossoms. About 3 cups of petals remained, just enough to make about 1/2 cup of exquisite jam. Stay tuned!

          Grazing around my Garden

Abundant winter rains did much to send my orange, lemon, and blood orange trees into a “bloomin’ ” frenzy. Let’s hope this is an indication of next year’s harvest.

I was tempted to pick the seven pounds of fresh orange blossoms necessary to concoct the exquisitely scented orange blossom jam that Morocco’s Sephardic cooks prepare in time for La Mimouna, the celebration held on the last evening of Passover. (The recipe appears in The Scent of Orange Blossoms: Sephardic Cuisine from Morocco, now out of print.) I decided against making jam when I realized that my refrigerator already holds two dozen jars of blood orange jelly.

So I’ll just inhale the citrus blossoms’ aroma and wait for the next batch of fruit.

At the same time, a sunny patch of backyard is slowly being colonized by Society garlic (Tulbaghia violacea). Unlike orange blossoms, theirs isn’t a scent that intoxicates. Rather, the star shaped flower smells and tastes like fresh garlic. I love to toss a few mauve blossoms in a salad, or sprinkle them over a bowl of soup.

Soc Garlic 1My rosemary bush is also coming out of the winter doldrums. I have been known to hug my rosemary just for the pleasure of it! And I encourage our dog to look for lizards among its lower limbs, so I can run my hand through her rosemary-scented coat! Rosemary’s blossoms (Rosmarinus officinalis) are delightful edibles: The sky-blue blossoms have a more delicate flavor than the plant’s slender leaves.

 

 

 

Just budding is my Lemon Verbena (Aloysia triphylla syn. Lippia citriodora), for making my favorite herb tea. An infusion of luisa, as lemon verbena is called in Arabic, is said to act as a soporific if taken before bedtime.

Blossoms of calendula, cilantro, and lavender will hold me over until summer, when I can graze on plethora of edible flowers, from basil and arugula, to roses, begonias, and borage.

If you happen to frequent the farmer’s market in Vista (CA) on Saturday mornings, stop by my friend Suilin Robinson’s stand, a lovely and knowledgeable grower who grows a variety of edible flowers.

Here is recipe to get you started on cooking with edible flowers. A list of common edible flowers follows the recipe.

 Garden Salad with Warm Goat Cheese and Society Garlic Flowers

(courtesy of Andrea Peterson of Peterson Specialty Produce)

 

 

 

serves 4

 

 

 

4 cups baby greens, washed and dried

 

 

1/2 cup olive oil

 

 

2 tablespoons rice vinegar

 

 

1 tablespoon water

 

 

2 teaspoons sugar

 

 

Salt and pepper to taste

 

 

1 cup mixed flowers:  calendula petals, or viola, borage, chive, or arugula blossoms

 

 

1/2 cup chopped prunes

 

 

1/2 cup pine nuts

 

 

1  8-ounce log goat cheese

 

 

1/2 cup plain bread crumbs

 

 

1/4 cup Society Garlic flowers

 

 

           

 

 

                        In a small bowl, whisk together olive oil, vinegar or lemon juice, water, sugar, salt, and pepper. 

 

 

            Combine baby greens and edible flowers in a large bowl. Toss greens lightly with dressing.  Mound equal amounts on four salad plates.  Top with prunes and pine nuts.  Refrigerate.

 

 

            Preheat oven to 450°F.  Slice goat cheese into 4 equal parts.  Lightly brush each slice on both sides with olive oil and dredge with breadcrumbs.  Place on a non-stick baking sheet, and bake 5 minutes, until just softened.  While still warm, place cheese on the prepared greens and garnish with garlic flowers.

 

 

From Edible Flowers: A Kitchen Companion by Kitty Morse. (Ten Speed Press, 1994)

 

 

NOTE: MY BOOK IS OUT OF PRINT, THOUGH

 

 

I HAVE A HANDFUL IN MY POSSESSION. IF YOU WOULD LIKE TO ORDER A SIGNED COPY for Easter or for Mother’s Day, SEND ME AN E-MAIL at kitty@kittymorse.com

 

 

Only edible flowers grown without pesticides are suitable for eating, and even then, should only be consumed in moderate amounts. When in doubt, consult a horticultural specialist, a specialized nursery or an encyclopedia of edible plants.  

 

 

            Arugula  (Eruca sativa.)  Also roquette or rocket.  Add mustardy tasting leaf to salad mixes. Use milder-flavored blossoms as garnish.

 

 

            Basil (Ocimum basilicum):  Exists in dozens of varieties.  Sprinkle blend with soups, egg dishes or pasta.

 

 

            Begonia (Begonia cultivars):  Delicate crunchy petals have pronounced citrusy flavor.  Use as garnish, in tea sandwiches, or in salad mix.

 

 

             Borage (Borago officinalis):  Blossoms have cool, cucumber taste.  Candy or use as garnish. 

 

 

            Calendula (Calendula officinalis) a.k.a. pot marigold, known for centuries for its medicinal properties. Petals add a yellow tint to soups, spreads or scrambled eggs.

 

 

            Carnation: (Dianthus caryophyllus). Steep in wine, candy, or use as cake decoration.  Remove petals from calyx and snip off bitter white base before using. 

 

 

            Dandelion (Taraxacum officinale). Member of Daisy family, good raw or steamed. Also distilled into wine.

 

 

            A favorite of mine! Day-lily (Hemerocallis).  Raw petals have distinct crispiness.  Pickle or stir-fry fresh buds.  In China, dried buds called “golden needles” are used to flavor soups and stews.

 

 

            Dianthus:  Miniature member of carnation family with light nutmeg scent.  Petals add color to salads or aspics.

 

 

            Dill (Anethum graveolens.) Use herb and fresh blossoms to season hot or cold soups, seafood, dressings or dips.  Seeds reserved mainly for pickling or baking.

 

 

            Lavender, English (Lavandula officinalis.)  Picked at their prime and stripped from stems, diminutive blooms add a mysterious scent to custards, flans, or sorbets.  Dried lavender blossoms enter into perfumes and pot pourris.

 

 

            Nasturtium (Tropaeolum majus):  From brilliant yellow to orange in color, nasturtiums rank among most common edible flowers. Leaves add peppery tang to salads, and pickled seed pods are less expensvive substitute for capers.

 

 

            Rose (Rosa species):  Petals used in syrups and jellies, perfumed butters and sweet spreads.  Candy miniature roses whole, or use to decorate elegant  desserts. Large petals often candied individually.

 

 

            Rosemary (Rosmarnus officinalis):  Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes.  Use with meats, seafoods, sorbets or dressings.

 

 

             Safflower (Carthamus tinctorius) also called Mexican saffron:  Dried flowers often passed off as “real” Spanish saffron (but lack characteristic saffron aroma.) Used as a natural dye and food coloring, and to make cooking oil.

 

 

            Zucchini (Cucurbitaceae):  Individual flowers stuffed or deep-fried.  Left whole, blossoms are lovely additions to frittatas or quiches.

 

 

             

 

 

ENJOY!

 

 

Suilin Robinson and her husband Whitney, owners of Whole Earth Acre Nursery in Vista, CA, are experts in edible flowers. E-mail Lothse@att.net if you have questions.