Edible Flowers

Ask Chef Christy - Edible Flower Salad

Cooking with Herbs and Spices at the Campbell Folk School

The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!

F is for Edible Flowers

  Edible flowers can add a beautiful splash of color to your salads and plate presentations, and can be delicious to eat!   You can eat many herbs and flowers, including amaranth, basil, borage, chamomile, chickweed, chive, cilantro, clover, cress, dandelion, French marigold, white ginger, hyacinth, hyssop, lilacs, mint, marjoram, nasturtium, pansy, peach blossom, plum …

F is for Edible Flowers Read More »