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A Plateful of Posies

Country Woman

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August/September 2022

Bring color and tasty accents to the culinary party with edible flowers.

- HELEN N. LAWSON

A Plateful of Posies

EAT YOUR FLOWERS

To add a splash of color to salads or other dishes, try any of these popular edible blooms.

Bee balm

Borage

Calendula (pot marigold)

Chive

Clover

Garlic chive

Johnny-jump-up

Marigold

Nasturtium

Pansy Violet

Borage

Creative cooks have long known that flowers aren’t just for table decor—they also add vibrant color and flavor to your food.

Pansies, borage and lavender are common suggestions for edible flowers, but a variety of common plants, such as magnolia, hibiscus and pineapple sage blossoms, can be added to your recipes.

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