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Path: utzoo!linus!philabs!pwa-b!utah-gr!thomas
From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Eating Flowers (Re: Saffron)
Message-ID: <1537@utah-gr.UUCP>
Date: Fri, 2-Aug-85 13:08:11 EDT
Article-I.D.: utah-gr.1537
Posted: Fri Aug  2 13:08:11 1985
Date-Received: Mon, 5-Aug-85 00:14:24 EDT
References: <216@utflis.UUCP> <3345@drutx.UUCP> <969@mtgzz.UUCP> <531@bu-cs.UUCP>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Organization: Univ of Utah CS Dept
Lines: 15
Summary: 


I find that nasturtium flowers add both a color and flavor accent to
salads.  (The leaves add a flavor accent, but are green, so unless you
make your salad with yellow lettuce, they won't add a color accent.)
You can also use the buds (and/or seeds?) to make mock capers (the
flavor is remarkably similar.  As an added bonus, they are supposed to
repel certain pests (but don't seem to work on snails and slugs (oh
well...)).

Wilted lily flowers are used in Chinese cooking ("golden needles"),
usually in soups.

-- 
=Spencer   ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
	"You don't get to choose how you're going to die.  Or when.
	 You can only decide how you're going to live." Joan Baez