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Edible flowers and plants
Here's a fancy sustainability tip: Use petals and leaves to decorate your cakes and salads! This was a topic brought up last month in a Zoom cook along with Kai Conscious coordinator, Kathy Voyles.
"I always told my kids that it’s so much nicer to decorate your special cakes with flowers and fruit rather than shiny decorations from the supermarket," says Kathy.
You could use petals from unsprayed roses, geraniums, violets and pansies and then adding a tiny mint leaf will make an iced muffin or a birthday cake prettier than a picture. Using the petals of a lavender head and sprinkling them on white cream cheese icing is a lovely thing. Gather your edible flowers from places that you know are safe and far from roadsides and spray zones: gently wash and dry by laying on a clean tea towel and then store in a sealed jar in the fridge ready for decorating.
Here is a list of edibles for cakes or salads:
Roses, petals, buds and whole flowers. Magnolia flowers, violets, lavender, fuschia, pansy, daylily, geranium, marigold, calendula, feijoa flowers, Pinks (Dianthus)
And these are better for savoury dishes:
nastarium, scarlet runner flowers, onion weed flowers and leaves, chive, Borage or rocket flowers (great in a salad with soft cheese and chargrilled vegetables)
Read Stuff's article on edible flowers
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