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I recently snapped up some edible flowers at a Farmer’s Market, and a friend and I used them to decorate these vanilla-and-lemon cupcakes we baked together. It was my first time using edible flowers in my own cooking (though I’ve enjoyed the occasional smattering of nasturtiums thrown into a salad) and now I’m hooked. Here are a few edible flower-related links I’ve come across in my recipe searches, in case you want to give it a try yourself.
• Making the Most of Edible Flowers – Link.
• Beyond Blossoms blog – Link.
• Edible Flower Dos and Don’ts – Link.
• Edible Flowers on Wikipedia – Link.
• Edible Flower Flavor Chart – Link.

Jenny Ryan

Jenny Ryan

Jenny Ryan is an artist, crafter, and maker of things. She lives in Los Angeles with a pack of various animals (including her husband) and writes about her adventures in creating at Exit Through the Thrift Shop.

  • quickthinker

    Just make sure that the flowers that you pick for ingredients are free from harmful chemicals, a friend of mine who works as a West Bremerton floristt has deathly advised me to be vigilant about these things.