Post by Deleted on Dec 10, 2005 6:24:54 GMT -6
All culinary herb flowers are edible.
Herb blossoms are used for flavorings as well as garnish.
Most herb flowers are quite small and are usually sold on the stem.
Arugula Blossom
Medium-size, creamy white flowers have the mild flavor of Arugula. Use the blossoms in salads.
Chive Blossom
Both onion and garlic chives have very useful flowers.
The flowers of onion chives are lavender-colored and round.
Garlic chive flowers are tiny, white and sweetly aromatic.
Oregano Blossom
The white or lavender flowers are small but thy make an attractive garnish for oregano-flavored dishes.
Rosemary Blossom
These delicate flowers are blue to purple.
The flowering stems make an attractive garnish.
They are sometimes used in cosmetics and have some medicinal value.
Thyme Blossom
These tiny flower clusters are served mainly as garnish.
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