Early spring is still the time to enjoy the fruits of last year's edible flower labors. We just defrosted some delicious citrus-flavored marigold cake and spread it with Sweet Floral Butter for breakfast. Paired with scrambled eggs topped with dried oregano and basil flowers it was reminiscent of summertime. Sweet, yet tart, hibiscus tea made from dried hibiscus calyxes completed the sunshiny repast.
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Sheryl Campbell
I love to grow and cook with edible flowers! I've been gardening and growing most of my own vegetables and all my own edible flowers for almost 2 decades and still learn something new every day. Archives
May 2024
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