Recipe Archives->Fruits->Edible Flowers

Borage Garnishes

Use borage blossoms as garnish on grapefruit halves or orange
sections or in fruit salad; in potato salad or with slice hard-boiled
eggs; with green salad; on frosted cakes; frozen in ice cubes added
to herb teas.


Johnny Jump-Up Flowers as Edible Garnishes

Sprinkle fresh pineapple and kiwi slices with kirsch and decorate
with johnny jump-ups.  Also try bananas and tangerines.

Garnish cottage cheese and fruit salads with johnny jump-ups.

Garnish rice puddings and custards with johnny jump-ups.

Decorate a frosted cake with johnny jump-ups.

Surround scoops of orange, pineapple or lemon sherbet wtih johnny
jump-ups and mint leaves.

Circle pale-coloured dips or spreads (tuna, avocado, cream cheese)
with johnny jump-up flowers.

Garnish plates of smoked or poached salmon with johnny jump-up
flowers.

Garnish marinated vegetable salads, devilled eggs or potato salads
with johnny jump-ups.

Add johnny jump-ups along with mandarin orange slices to any green
salad.

Printable version: edible-flowers.txt.