I have a surplus of edible flowers. I'd love to store them or use them up in recipes. Any recommendations?
I have mini pansies. I'm sprinkling them on all of my food right now, and it looks wonderful, but I'd love to preserve them for a bit longer if possible. All in all, it's a delightful problem.
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I'd arrange them on top of iced cupcakes. Beautiful weekend treat.
On salads.
In lemonade or cocktails.
There's a fine lemon cake recipe using a profusion of pansy flowers as the garnish. See vegetarian times magazine.