PUNCHMAGAZINE.COM 117 With spring in full bloom, flowers are everywhere. But why limit yourself to a bouquet in a vase, when you can put petals on your plate? Adding edible flowers to your dishes and drinks is more than a feast for the eyes. They add a nutritional punch from antioxidants, vitamins and minerals. Pansies, violas, nasturtiums, calendula, roses and lavender are standouts with endless recipe possibilities. Many herbs and vegetables also yield lovely, delicious edible flowers, such as cilantro, rosemary, oregano, chives, squash, fennel, broccoli and arugula. Search for them at the farmers market or make good use of any flourishing in your very own yard. Fresh or dried, these colorful delights will enhance the look and taste of your meals. Incorporated into salads, infused into vinegar, frozen into ice, blended into creamy cheeses, baked into treats and even pressed into melted chocolate—their flavors and colors combine in an endless array of possibilities. When choosing flowers, handle with care, selecting only ones that are safe to eat. Make sure the blooms have not been sprayed with chemicals or pesticides. To prepare, trim the stems, rinse them gently in water and let the floral fun begin!
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