Edible flowers and desserts

Edible flowers have anti-inflammatory properties and are excellent sources of vitamin A, vitamin C and carotene. Flowers when consumed as part of beverage, cake, cheese, salads or any other food have protective effects at the cellular level. These concentrated nutrients present in raw plants & veggies stimulate the immune system, promote iron absorption and help to slow down cellular aging. This means that eating flowers is the prettiest way to minimize the effects of aging and to celebrate this beautiful life. Edible flowers are commonly sugared, dipped in egg white and dusted with sugar. These can be kept for months under the right circumstances. You might want to freeze as ice cube that can be later find floating in your martini. For everyday use, pluck off the petals and press onto a slice of goat cheese or goat cheese log to make your cheese plat appeal spectacular! I always find this following link really handy when exploring my culinary skills: Edible Flowers 101: How to Cook with Hibiscus, Nasturtium, Marigold and More