Silver and Gold Magazine Spring 2015 - Page 13

EDIBLES From peppery to citrusy, edible flowers are an ideal way to add colour and interest to your dishes. Choose organic varieties and ensure pets haven’t had their “daily duties” on them! Chive flowers Pull the flowers apart and sprinkle on salads, dips, sauces, and pizza. Great as an addition to potato salad! Flavour is of mild, sweet onion. Marigold Use petals in salads and desserts or cooked in egg or rice dishes. Flavour is floral with hints of citrus and spice. CULINARY EVENTS Easter Brunch; Sunday, April 5 Mother’s Day Afternoon Tea; Saturday, May 9 Mother’s Day Brunch; Sunday, May 10 The Gardens’ Café, RBG Centre Open daily 11:30 a.m. to 3 p.m. Viola (Penny All Season) Garnish for salads and desserts with slight wintergreen flavour. The flowers are also good for candying. Dandelion Leaves - if you can’t beat them, eat them! They have a slightly bitter taste when they mature, so harvest the tender leaves that appear in early spring and in late fall, when they’re sweetest. Dandelions have more beta-carotene than carrots. Every Thu rs at The Ga day rdens’ Café CELEBRATE OUR BLOOMS! Moo n Nasturtium Use the leaves, pods, and flowers in salads or as garnishes, or stuff the flowers with soft cheese. The flowers can be minced and added to butters. Prime Ri b Lunch ht Series lig ias Magnol Cherry soms Blos Lilacs Drinks, hors d’oeuvres, music, and blooms by the light of the moon RBG Centre 680 Plains Road West, Burlington Visit for all details Spring 2015 13