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Edible flowers provide a striking palette with which to decorate food. With a small garden of edible flowers you can make your canapés look like edible art. From Rosalind Creasy. Tip: Use a selection of organic edible flowers, 4 or 5 dozen: nasturtiums, borage, calendulas, pineapple sage, runner bean flowers, pansies, violas, violets, and mustard flowers. Herb leaves: sage, parsley, mint, dill, and basil.
Units: US | Metric
Serving Size: 1 (64 g)
Servings Per Recipe: 6
The following items or measurements are not included:
fresh edible flowers