Colorful summer flowers are not only a pleasure for the eyes and nose, some types are also a treat for the palate.
A rose bowl is the highlight of summer garden parties, the velvety spiciness of nasturtium blossoms flavors salads and candied violets decorate the ice cream bomb for dessert. Don't be afraid of colorful flowers on your plate, and don't leave them on the sidelines. Many flowers have a delicate flavor and are beautiful for decorating and seasoning. A self-composed flower vinegar is also pretty, for which a handful of edible flowers of your choice are mixed with white wine vinegar. Edible flowers are not only provided by garden herbs such as chives, sage or borage, but also summer bloomers like marigolds, Nasturtium or spice marigold.
Here is another recipe for a decorative and beautifully flavored herb butter with nasturtium: six sheets and 15 Chop flowers and fold under 250 g butter at room temperature. Season to taste with salt and cayenne pepper. Shape the mixture into a roll in parchment paper and refrigerate. Serve sliced.