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 You are here    Flowers by the Sea / Salvia Small Talk / Salvia Small Talk: Cooking with Salvia Flowers...

Salvia Small Talk: Cooking with Salvia Flowers

May 6, 2013

Salvia Small Talk: Cooking with Salvia Flowers
Edible flowers add unique flavor, color and texture to baked goods, salads, sauces, stir-fry dishes and any number of foods. These include the scarlet blossoms of Pineapple Sage (Salvia elegans) and the blue, purple, white or pink flowers of Common Sage (Salvia officinalis).

The cooperative extension service of Colorado State University provides a list of edible flowers, but warns that you should only use blossoms from plants untainted by herbicides, pesticides or untreated manure.

CSU notes that edible blossoms should be picked early in the day and used fresh for best flavor. Here is a recipe from About.com for a pesto sauce made with sage flowers and another from Food.com for pound cake with Pineapple Sage blossoms

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