Now that June is upon us, you are likely working on your gardens. Herb garden or flower garden? Hanging baskets or clay pots?
In addition to using flowers to decorate your outdoor living space, consider bringing edible flowers into your kitchen to garnish dishes from main courses to desserts. Try some nasturtium to brighten a salad or lavender to enhance the flavor of a dessert.
One of my favorite ways to use edible flowers is to add them to a gnocchi brodo just as the ricotta gnocchi float to the top of a boiling chicken stock. Marigolds and day lilies provide bright, warm colors and an interesting texture to this soup.
I will have to wait until later this summer for my favorite garnish to a gnocchi brodo – zucchini blossoms. Simply slice the blossoms into strips and stir them into the brodo for their distinct flavor and color.