Flowers put the bloom in your food; Edible varieties add flavor and beauty to the dishes you serve

Daily Breeze | February 20, 2002| | Copyright

On a gingham blue tablecloth, Caroline Schertz set trays ofedible flowers and herbs, picked before the heat of day andstill glistening with water.

Over a plate of celadon Boston lettuce she sprinkles yellow mustard flowers, soft white garlic chive flowers, purple blossoms of Genovese basil and one spicy, hot-orange nasturtium.

Plates of creamy, pale yellow cheesecake topped with a dollop of cherry jam are decorated with a flowering sprig of cinnamon basil and a violet-blue pansy.

This rainbow palette of food nourishes the eyes and soul as much as the taste buds and stomach. This is the ...

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