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Proper identification of edible flowers is essential
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Use flowers that are pesticide free
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For best flavor, use flowers at their peak and picked early in the day
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Introduce new flowers into the diet slowly to be able to pinpoint allergic reactions ( once again proper identification is very important )
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Edible flowers also may be preserved in oils or vinegars and dehydrated for later usage.
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Do not use unopened blossoms because they may be bitter.
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Edible flowers can also be used in baking, honey, syrup, candied flowers, sauces, jelly, vinegars, oil, tea, flower-scented sugars, and wine