— Ruth Charlesworth

Well edible flowers are wonderful. You could put them in all kinds of dishes. I typically look at them as more presentation things, you know, not you're not really going in for the big flavor of them. Although, you know, like stuffed zucchini flowers are probably an exception to that. I love zucchini flowers and I'll stuff, you know, traditionally, there's stuff like a ricotta, but I do like a tofu ricotta or a cashew, you know Bechamel with the ricotta kind of mixed into it. You can put different herbs into it as well and stuff the the zucchini flower and I bake them but you most people would deep fry them. They you know batter them. And up out of them as well too and bake them off and it just a wonderful texture and flavor to them. But yeah, but most edible flowers are used as garnishes so you can you know, depending on what you're doing. So even like a taco dish, you know, you might want to use like a cilantro flower or something like that to be able to garnish over the top of it, you know, lavender flowers are great, but they're really a unique flavor and usually typically using like a dessert or something like that, but there's a wide variety of different kinds of edible flowers and they all have such a unique flavor profile. It's good to really taste what they are like first and then think about how you pair them with different dishes but by and large they're usually used for garnish for look more than they are just like if you're to eat a salad with a bunch of flowers in it. I hope that helps a little bit.