Many people overlook the beauty and flavor of edible flowers in their arrangements. I’ve recently been experimenting with using nasturtiums and violets to add a splash of color and taste to my designs. Have any of you used edible blooms in your work? I’d love to hear your experiences.
I’ve found that adding calendula petals can really brighten up a dish; they have a subtle, tangy flavor that pairs nicely with salads. Have you tried incorporating them alongside the nasturtiums? They complement each other beautifully.
It’s amazing how a few petals can turn a dish into something special! I’ve also heard that borage flowers have a cucumber flavor — have you tried those? @lindsey_b24, what’s been your favorite flower to work with?