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Edible Flowers

By Stett Holbrook

While it's still winter on the calendar, the warm weather these past three weeks has me thinking about spring. And did you know that a lot of those flowers now blooming are edible? Yep. Here are a few to look out for.

Calendula In addition to its medicinal properties, this flower is good eating. Flavors range from spicy to bitter, tangy to peppery.

Johnny-jump-ups Yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, on desserts or served with cheese.

Nasturtium These orange and yellow flowers often grow wild. They have a peppery sweet flavor and are great in salads. Place on top of a salad, but don't toss them; this will keep them from wilting.

Pansy With a flavor like Bazooka bubble gum and beautiful colors, pansies are especially good.

Viola Use sweet, perfume-flavored flowers in desserts or salads and cook the heart-shaped leaves like spinach.

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From the March 1-7, 2006 issue of the North Bay Bohemian.

© 2006 Metro Publishing Inc.

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