Magazine

by: Anne Reeves I dug right in, I really did. How could you not eat something this beautiful? Plus a little salad dressing mellows out any sharp botanical flavors you might not be expecting. It was a perfect Summer night at the cottage. For some reason I had the whole place to myself and I ate like a vegetarian. This flowerful salad, 2 ears of corn and some cherry clafoutis in the oven for dessert - heaven. I found this big selection of edible flowers at a place called "The...

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking--think of squash blossoms in Italian food and rose petals in Indian food. Adding flowers to your food can be a nice way to add color, flavor, and a little whimsy. Some are spicy, and some herbacious, while others are floral and fragrant. The range is pretty surprising. It's not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire...

Vanda (pronounced VAN-dah) orchids are mostly warm and full sun growing plants with colorful flowers, including blue, red, orange, and yellow. Originating in tropical Asia, they are easily grown in warm climates, and the show from one spike can last for eight weeks or more, and vigorous plants, can often bloom twice a year. Vanda Light They enjoy full sun in the morning and afternoon, but shading at mid day. Their leaves should be a light green color, and a darker green color indicates too little sun. Vanda Temperatures Temperatures...