There’s so much to love about edible flowers – from squash blossoms and chives to nasturtiums and violas. There are as many culinary applications as there are varieties!
Carmen DeVito shows you how to plant your own assortment of edible flowers, so you can brighten up your garden and your kitchen. Her tricks for planting several flowers together will turn your backyard into an edible oasis that might look too good to eat.
Stay tuned to meet Laurell Sims of Urban Growers Collective. She shares lots of creative ways to use edible flowers in your cooking – from chive blossom vinegar to nasturtium ‘lily pad’ soup.
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