LCBO Food & Drink Early Summer 2019

ENTERTAINING FLOWER POWER

Pick your flowers in the morning when they have the highest water content. Wash flowers and allow to air dry before you eat them. Separate the petals from pistils and stamens just before using to keep wilting to a minimum.

su ery spaghe i aglio e olio recipe on page 132

ALLIUMS The allium family is made up of all the “flowering onions” (chives, garlic, onion, shallots and leeks). Growers often don’t want these plants to flower as it diverts energy away from growing the bulb, but when they are allowed to open the flowers range from light purple to pink to white and have a mild oniony or garlicky flavour. The pretty little blossoms are best used in salads, on top of potatoes dishes, creamy cheeses or devilled eggs.

calendula Calendula is a member of the daisy family and is also commonly known as marigold. Confusingly there are other species known as marigold (the French and African varieties). These are the pungent varieties often planted in flower beds to repel insects. Technically all marigolds are edible, but the daisy-like variety is tastier and more widely used. Called “the poor man’s saffron,” calendula can add both colour and flavour when sautéed and added to a dish like paella. The raw petals have a more subtle spicy or peppery flavour and are delicious added to a wide range of dishes. Try the petals chopped with herbs in a compound butter or sprinkled into salads.

FOOD & DRI NK EARLY SUMMER