Garden Clippings
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A few of the most common perennial flowers that can be included in a menu are chives, dianthus, day lilies, bee balm and roses. Others include redbud, lilac and Rose of Sharon. Picture these flowers fitting into your meal plans. I can almost taste redbud blooms sprinkled on a salad. And the lavender flowers of a chive plant quartered and placed on a baked potato or salad would lend an excellent taste, as well as eye appeal, to two of my favorite foods.
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There are many books about edible flowers. Once you know which flowers are edible, and you can identify those plants, it comes down to personal taste - flavor or garnish.
Different varieties of flowers will have different flavors. If you look at the thousands of roses that are available, with different levels of fragrance, one may have a sweet taste while the next is bitter.
No, I won't be able to supplement my diet with flowers I bring in from the garden, but run-of-the-mill scrambled eggs will taste like quiche when topped with a few red dianthus blooms this spring.
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