Guide Tea and Teatime Recipes: Storeys Country Wisdom Bulletin A-174 (Storey Country Wisdom Bulletin)

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Edible flowers are more than just beautiful garnishes for your dishes; they add flavors, textures, and aromas that no other food category can mimic.

Maggie Stuckey

Cookbook writers face an interesting challenge. The flavors of some foods vary widely depending on the season, the growing conditions, and other factors. Just imagine the texture and flavor of a freshly picked summer tomato compared to those of a cold, hard-as-a-baseball supermarket tomato in winter! This same variability occurs when cooking with flowers. The flavor and color of two rose petals can be very different, and therefore a recipe using rose petals will never come out exactly the same way twice.

‎Tea and Teatime Recipes on Apple Books

Similarly, the flavor of a chive blossom can be anywhere from slightly oniony to quite sharp, depending on soil conditions, hours of sunlight, and so on. While this variety adds a lot of excitement to flower cooking, it is always something to keep in mind. Use a light touch when you start out; when you get to know flowers from your own garden, you will be able to adjust the recipes to your taste. The most obvious one is that not all flowers are edible; in fact, quite a few are poisonous.

Storey's Country Wisdom Bulletin A-174

Eat only those flowers you are positive you can identify. In addition, if you have asthma or allergies, you will want to be just as cautious with edible flowers as you would be with other foods. This action might not be possible to undo. Are you sure you want to continue? Upload Sign In Join.

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Tea and Teatime Recipes

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Teas and Teatime Recipes (Storey's Country Wisdom Bulletin A-174)

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