Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

No Ingredients Found

Source: The National Culinary Review, June'94 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.

Submitted By SHERREE JOHANSSON On 10-23-94

Browse by categories