A Delicious & Eye-Opening Guide to Edible Flowers.
This is a great list of flowers to use in cooking, from violets to nasturtiums. Unlike other similar lists I’ve read, this one actually describes how each flower tastes, which I find fascinating. For example, did you know that johnny-jump-ups have a hint of wintergreen to them? I didn’t.
I have yet to try most of these blossoms, but I can recommend from experience adding a splash of rose water to your gin and tonic for a flowery twist. Orange blossom water works great, too.
