Edible flower salad

Spring has Sprung! Cooking with flowers


The title of this blog post is a bit of a hostage to fortune – no doubt tempting the fates to send us buckets of snow, icy gales and hail storms. Despite this, the sight of daffodils starting to bloom, and trees starting to bud has raised the hope that winter is finally on its way out. At BBoBC such thoughts inevitably lead to recipes, so here are couple that use edible flowers, in the hope we can use them soon!

Firstly, this incredibly pretty Orange, Herb and Edible Flower Salad from Silvena Rowe is taken from our Saturday Kitchen cookbook.
Dahlia Rosti


James Wong is on a mission to get us growing our own food from scratch – and not just the traditional veg. He makes his case in his book James Wong’s Homegrown Revolution. Armed with this recipe for Dahlia Rösti with Smoked Salmon and Dill, I guarantee you will never look at your flowerbeds in the same way again!

March 7th 2014  |  Comments are off for this post  |  More: , ,