Eat Your Centerpiece for Dinner
If you only use flowers for the centerpiece of your dinner table then you are missing out on one of the newest trends, eating flowers. One expert Billi Parus is no longer using salt to add flavor to her favorite foods — instead she is using flowers and herbs.
Flowers are now even getting awards for their great flavor. The Herb Society of America declared calendula, a type of edible flower, its Herb of the Year. Billi is the chairman of this society and she says, “Herbs add flavor to everything they are put in.”
“Almost all culinary herb flowers are edible – basil, bee balm, borage, chamomile, chive, cilantro, dill, fennel, garlic, lavender, lemon balm, lemon verbena, marjoram, mint, oregano, pineapple sage, rosemary, saffron, sage, savory, scented pelargonium, sweet woodruff, and thyme.”
It is important to know the non-edible flowers as well – azalea, buttercup, crocus, daffodil, foxglove, hyacinth, iris, oleander, rhododendron, lily-of-the-valley, wisteria and jack-in-the-pulpit.
Billie has a large herb garden, and runs a gift basket business online with her husband. Even her cat loves some of the herbs and flowers she is feeding her. Billi says, “she’ll take tarragon over catnip any day!”
[Via: bnd.com]
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