Farm to Table: Petal to the plate

Pretty petals are more than a feast for your eyes – many flowers are edible and surprisingly tasty. When adding edible flowers to recipes, think of them like herbs, adding a dimension of flavor. For example, reach for nasturtiums for a peppery flavor, marigolds for a citrus boost or chive blossoms for a little spice. Consider the more common options like dandelion flowers, which offer two flavor profiles, depending on when you harvest them. Young buds have a sweet, honey-like flavor and an earthy, nutty, bitter flavor once they mature. The vibrant yellow petals can be used in wine, infused vinegars, oils and honey, or to make tea. Another common go-to is hibiscus, a beautiful, good-for-you ingredient you can use to add a tart, cranberry-like flavor, vivid color and an antioxidant kick to all kinds of recipes. Other options include marigolds, which are peppery and tangy; pansies, which have a mild, grassy flavor; roses, which are florally; chive flowers, which are oniony with a mild garlic kick; and borage, which has a refreshing, cucumber-like taste. Be sure to add your edible flowers at the end, as heat can dull color and flavor. Or for an elevated floral experience, you can "candy" flowers or freeze in ice cubes for a bit of meal magic. This part is important: Not all flowers are safe to eat, so be sure you know what you're picking before you plan to eat it. Also, never eat flowers from florists, nurseries or along roadsides, as they're often treated with pesticides and other chemicals. You can grow your own or buy organically from trusted farmers or farmers markets. In most instances, you'll want to eat just the petals, not the pistils or stamens, which can be bitter. Just like mushrooms and berries: If you aren't sure if a flower is edible, it's best to skip it. Edible Flower Crostini Two less commons fruits unite to create a summery, fruity spin on an Indian classic. Ingredients 1 baguette ¼ cup olive oil 8 oz. cream cheese, softened ¼ tsp celery salt Pinch of dried dill 2 Tbsp minced combo of parsley, basil, dill and chives ¼ cup mint and dill, small pieces Assortment of edible flowers (whole or petals) Directions Slice baguette diagonally with serrated bread knife, to yield about 24 pieces. Pre-heat broiler. Brush both sides of each bread slice with olive oil. Place on sheet pan. Adjust oven rack to be 2 inches from broiler flame. Turn crostini when edges start getting golden – just a couple of minutes so watch closely. Remove from oven when edges are golden on both sides. Allow to cool on tray before assembly. Snip ¼ cup mint and dill into small pieces, select flowers. In a stand mixer with beater (or bowl with hand mixer/spatula), stir softened cream cheese, celery salt, dried dill and finely minced herbs. Spread some cream cheese mixture on each slice of cooled bread. Garnish with edible flowers and snipped mint and dill sprigs.