The Lotus Eaters were way ahead of the gourmet curve
It’s said that scent is the most powerful of the five major senses. Like clean laundry, ocean breezes, new cars, and new babies, the smell of flowers is an olfactory miracle that sets mind and memory ablaze.
Edible flowers turn the sensory tables even further. They infuse everything from cocktails to salads to desserts with an aromatic otherworldliness. Think of them as comestible confetti. It’s playful, colorful, and adds another layer of complexity, especially to dishes in the farm-to-table sustainability movement.
When literally chewing the scenery, you don’t want to skip into the forest and pop just anything into your mouth. It’s certainly true when eating flowers. Not every flower is edible, safe, or remotely tasty. Fortunately, upscale markets these days will have a small container of select edibles prepped and ready to go to make your life easier.
Spring is the perfect season to sprinkle some edible flowers into the appropriate dish, or to enjoy as part of a floral martini. To help your imagination blossom, turn the page, where celebrated chef Dorie Greenspan serves up a strawberry shortcake that includes a very special touch—sugar coated Rose petals.