Would anyone have any ideas on what to do with edible flowers? I have found a place in T.O. to purchase them, and now that I have them I'm not sure what to do with them!
Edible native hibiscus flowers are widely available in OZ... you whack them in a glass of bubbly and they open up. They kinda resemble a dead tarantula at the bottom of your Verve, which is why I don;t like them.
What kind of flowers are they?? Many herb flowers and vegetable flowers are used in cooking/cake decoration.
I love to put them in salads; most of them have a sort of "spicy" flavor, so they're a great addition to a mache or Spring mix salad.
I have also made clear, flat lollipops with edible flowers in the center, although making those can be tricky and there is specialized equipment involved. I used the recipe in Gale Gand's Just a Bite cookbook, but it took me a couple of tries before I got the temperature of the liquid cool enough so that the flowers didn't shrivel up in the molds.
Other than that, edible flowers are great for garnish; they make a plate look very pretty, especially a clean white plate and/or on any food with a cream sauce (salmon comes to mind).
What kind? Tiny ones can be added whole to salads and look very festive; larger ones you want to cut up before cooking since the texture can be odd. You can put squash flowers in omelets or pale soups for colour, or use them to decorate frosted cakes or cupcakes.
if they're violas ( or similar) they are very nice in salds, also as garnish for creamy desserts. they can be candied, which is tedious, but they hold for a while.
the fresh flowers do not hold more than a few days.