INGREDIENTS

INSTRUCTIONS

Anise hyssop: Lilac-coloured blossoms. Strong anise-licorice taste.
Sweet and tasty. Flavor similar to root beer. Great in salads, sweet
pastries, butter cookies and as a garnish. Leaves can be used to make
tea.  Bachelor's buttons:  blue blossoms with fuzzy silver-gray leaves.
Bland taste.  Bergamot Red, pink, white and violet flowers. Perfumy,
tea-like  taste. Goes nicely with peach desserts.  Borage: Large blue
flowers. Cucumber-like flavor. Great in salads,  dips, fruit compotes
and candied for desserts. also known as anchusa.  Calendula: Yellow or
gold flowers. Slightly green, tangy, peppery  taste.. Nice with corn
muffins.  Carnations: Pink, yellow, white or red flowers. Bland and
sometimes  bitter flavor.  Chives: Lavender flowers. Mild onion flavor
Chrysanthemums: White, yellow, orange, red, pink and purple flowers.
Each color has a different flavor, some strong and bitter.  Daisies:
White with yellow centres. Mild flavor.  Dandelions: Yellow. Bitter
flavor.  Day lilies:  Many shades of orange and yellow. Slightly sweet,
nut-like flavor. A cross between asparagus and zucchini. Interesting
with pasta and mushrooms.  Dianthus:  Red, pink or white flowers.
Little flavor. Pink variety  spicy, like cloves.  Geraniums (scented):
Pink, red, white or purple flowers. Flavored  leaves (rose, lemon,
mint, apple and nutmeg). May be slightly sour or  bitter. A nice
addition to cake batter.  Herb flowers: Most popular are chives,
rosemary, thyme, oregano,  marjoram, basil, onion, garlic, cilantro and
sage. Recommended for  salads, atop vegetables, and as a pizza topping.
Johnny jump-ups:  violet, mauve, yellow and white flowers. Light
winter-green flavor. Great in salads and as garnish for pastry and
desserts.  Lavender:  purplish flowers. Lemon flavor. Excellent in
cream for  desserts.  Lilacs:  white, violet, blue, pink, white, yellow
and magenta flowers.  Light floral flavor. Can be slightly bitter.
Lovage:  yellow and white flowers. Mild celery flavor.  Marigolds:
yellow, orange and gold flowers. Mild peppery taste. Some  varieties
less intense and bitter. Others citrusy and milder. Goes  well with
mushroom salad.  Mustards:  bright yellow flowers. Hot, pungent mustard
flavor. Great  in salads.  Nasturtiums:  rainbow of colors. Piquant,
like watercress. Great in  salads, salsas, compound butters,
vinaigrettes, grilled dishes and  stuffed with guacamole.  Pansies:
blue, orange and purple flowers. Mild flavor. great as a  garnish, in
salads and for candying.  Rocket:  white with red and pink veins. Less
piquant. Smoky, nutty  flavor. Superb in spring salads.  Rose petals:
white, yellow, orange, pink and red flowers. Sweet to  bitter. Red
flowers have a mineral flavor. Lighter coloured varieties  are more
delicate in taste. Great in jams, sugars, vinegars, syrups,  jellies
and teas.  Safflower:  orange flowers. Slightly bitter in taste. Good
in salads,  cooked in rice or added to pasta as a garnish.  Squash:
orange and yellow flowers. Vegetable flavor with the mild  taste of raw
squash. Great for stuffing, frying or sauteing when  whole. cut into
julienne for pancakes, omelets, soups and salad.  Tulips:  wide variety
of colors. Little flavor, slightly sweet or  bitter.  Violets:  purple
flowers. Mild taste (except viola odorata, which is  sweet). Excellent
for candying and as garnishes for desserts and tea  sandwiches. Good in
salads.  Source: The National Culinary Review, June'94 Posted to
MM-Recipes  Digest by "Rfm" <Robert-Miles@usa.net> on May 03, 98

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