I was about 12 years old the first time I visited the bohemic artsy town of New Hope, Pa. it was there I had my first conscience encounter with flower infused food. At a little family run eatery featuring homemade unique ice cream offerings I ordered a scoop of rose petal ice cream. Its flavor was delicately sweet and delicious coupled with an equally enchanting aromatic presence. I was excitedly enamored.
From this introduction I took it upon myself to research just what else was edible growing all over right around me every day. My first endeavor led me on the path to create a dandelion salad. I went to a nearby field and spent the day picking dandelions. My mother helped me manicure and prepare them for eating. Although they do possess a strong bitter bite to them, once again the aromatic scent emitted while eating them provides the connoisseur with a delightful embrace unlike no other.
The number of edible flower varieties that are available are nearly countless. From dozens of different flowers, to more commonly known herbs, and all sorts of vegetable and fruit blossoms. These all hold unique characteristics in taste, texture, and smell, ranging from spicy to sweet and from bitter to a soft butter embodiment of earth.
If you are a little apprehensive about getting started, it may be fun to experiment with some of the more commonly used herbs that are commercially sold year-round.
Once you feel fairly comfortable with these everyday offerings, you might want to graduate to some more complex and challenging flowers and blossoms.
The above mentioned flowers have been experimented with and mastered in countries all over the globe for centuries. Many of them come with very specific instructions for use making it extremely important to fully research and understand your selections before ingesting them.
If this piques your gardening and culinary interests, grasp your adventurous side and start planting some edible flowers in your garden. Chances are, you probably have some growing all around you already.