In Southern California today? Step into your yard to check out all that’s blooming. Have you noticed the new vibrant flowers dotting the ice plants? No doubt you’ve seen the poppies blowing everywhere! Chances are good you’ve got a variety of flowers popping up in your yard just waiting to be… Eaten!?
Edible flowers have been a world-wide main-stay for centuries. Italians love their squash blooms in sauce while Indians their rose petals in water. In our New York garden we plant border marigolds to keep the pesky little pests out. Their bitter nature wards off intruders for the season and later double as a zesty addition to salads and dressings.
What You’ll Need
- 3 handfuls of freesia flowers
- 2 meyer lemons
- 4 cups H20
- zest of half a lemon
Putting It Together
- In a sauce pan (ceramic and glass best), combine H20, freesia blooms, the juice of both lemons and the zest.
- Bring to a boil, reduce and simmer for 10 minutes.
- Drink, smile, enjoy!
Curious about more fun ways to infuse those blooms in your kitchen? Check out food-writer and friend, Tejal Rao’s marigold magic at The Atlantic.