Pluck a few flowers and add flavor and
color to your favorite salad, beverage, or jelly. Start by making sure the
flowers you select are edible and pesticide free. Remove the pistils and stamens to avoid the
bitter flavor of pollen.
leaves and flowers can be used in salads to add color and a little zip. Or stuff these and daylily blooms with cream
cheese for a fun garden appetizer.
daylily buds fresh from the garden or boil them like snap beans. Or batter them and fry daylily and squash
flowers for a floral tempura.
gets its common name, pot marigold, from the fact the flowers resemble a
marigold and were used to season soups and stews that are typically cooked in
a few pansy flowers in ice and add them to lemonade or sparkling water to add a
gourmet touch to any meal.
Use a bit of sweet woodruff to create May wine. Use about ½ cup of sweet woodruff for each bottle of white wine. Harvest
and dry (for more intense flavor) the woodruff and place in a bottle of
wine. Recork or reseal the wine and
place in a dark location for a week or two. Shake occasionally. Strain before
serving with a strawberry garnish.