Scented Suppers: Enhancing Meals With Flower Flavours. Flower Power Series Part Eleven

In this weeks episode, I talk about the following flowers:
Arugula Flowers
Edible, mild peppery flavour
Uses:
Salads
Garnishes
Sandwiches and wraps
Dressings and sauces

Broccoli Flowers
Edible, mild, slightly sweet flavour
Uses:
Salads
Garnishes
Sautéed dishes

Okra Flowers
Edible, mild, sweet flavour
Uses:
Salads
Garnishes
Tempura

Rose of Sharon (Hibiscus syriacus)
Edible, mild, nutty flavour
Uses:
Salads
Teas
Garnishes

Fireweed (Chamaenerion angustifolium)
Edible, mild, sweet flavour
Uses:
Teas
Salads
Jellies and syrups

Aster Flowers
Edible, mild, floral flavour
Uses:
Garnishes
Edible arrangements

Stock Flowers (Matthiola incana)
Edible, mild, slightly peppery flavour
Uses:
Garnishes
Infusions

Mexican Sunflower (Tithonia rotundifolia)
Edible, neutral to slightly bitter taste
Uses:
Salads
Garnish
Infusions

See you are the Grindrod Garlic Festival on August 18th!