Edible flowers are both beautiful and functional. So many flowers are edible, from nasturtiums, pansies, and violets, to perennial herbs like rosemary, sage and chive. The effort you make to plant and cultivate them will reward you both in the garden and on the plate.

The burst of color from edible flowers to garnish a dish is common, especially in the Italian alpine regions of Friuli and Alto Adige. The pop of color you get from violets or nasturtiums sprinkled in a salad or served on a cheese board is a joyful alpine expression! A little further south, acacia and elder flowers are a springtime treat in the regions of Veneto and Lombardia. The acacia (aka black locust) trees are in bloom now in Italy and the US and line the roadways with their full white boughs. And everyone who has been to Italy knows that fried zucchini flowers are a summer staple. Plant zucchini now for flowers all summer long.

We have really been enjoying the chive flowers this spring, sprinkled on soup or in salads. The slight oniony bite gives an unexpected lift to so many dishes. Plant chives now and you will have flowers next spring.  Rosemary flowers are delicious sprinkled on sautéed mushrooms that top a grilled steak. Sage flowers are wonderful fried and served as aperitivo with a cold glass of prosecco or white wine.

Be sure to only eat flowers that have not been treated with chemicals though. Buon Appetito!

Pastella per friggere (Ba tter for frying)

This is a simple tempura-like batter and wonderful for dipping zucchini flowers, sage leaves, acacia flowers, cauliflower, mushrooms, even shrimp and seafoods.

You don't measure the ingredients as you make however much you think you will need.

flour

white wine (or beer for seafood is nice)

salt

oil for frying

Put enough flour in a bowl to make the appropriate amount of batter for what you intend to fry.

Add salt, one teaspoon for 2 cups of flour, and with a whisk begin adding the wine slowly, whisking and pouring simultaneously and constantly, until the mixture is the consistency of a thin pancake batter. Allow to sit for a few minutes before using, whisk again and dip each piece in the batter before frying in hot oil. We like to use peanut oil and sunflower oil.