Nothing makes a statement on the plate like fresh, edible flowers. There are many safe-to-eat edible flowers that may be in your garden right now: nasturtium, borage, bachelor buttons/cornflower, pansies, apple or cherry blossoms, and roses, just to name a few. Whichever flowers you use in your cooking, be sure they are no-spray.
Whether you use fresh flowers as garnish or as part of the recipe, your guests will be impressed. Nasturtiums add a beautiful and spicy kick to green salads while pansies and cornflowers add a milder flavor for fruit salads. Decorating cakes, cupcakes, and other desserts with spring blossoms, sugared rose petals, or primroses gives an elegant and natural touch. Small, delicate branches of apple blossoms artfully laid on the serving platter highlights your dish. You can even steep fresh or dried jasmine, roses, or chamomile for a floral tea (hot or cold), which can also make a lovely addition to baked desserts or pre-dinner drinks. Ooh la la!
If you use other flowers as garnish, be sure they are edible, or be sure to tell your guest not to eat them! For more recipes and entertainment tips, see my book Ooh la la! French Inspirations for Entertaining and Travel, available here for a special COVID-19 price of just $40 (including shipping).
