Today, edible flowers are usually reserved for chic restaurants and wedding cakes, not your typical meal at home. But, edible flowers can be quite tasty, and they make a welcome addition raw in salads, cooked with an appetizer or main course, infused into sauces or added to desserts.
Because edible flowers are so delicate, they don’t keep well in the refrigerator (if you must store them, put them between two moist paper towels, wrap the package in plastic wrap, the put it in the fridge). Instead, they’re best cooked as soon as you get them home, after carefully rinsing them in cold water.
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