By ROGER BISPECK

By ROGER BISPECK
VINDICATOR CORRESPONDENT
Delight Mom this Sunday with an unusual gift that the whole family will love -- flowers you can eat. A perfectly edible present may be blooming now right in your own back yard.
Fresh flowers have adorned recipes for ages. They are mentioned in dishes by both the ancient Chinese and the Romans. Nowadays flowers are being used more and more in all parts of meals from appetizers to desserts. Not only are they beautiful, but also they add unique colors and flavors to food.
From apple blossoms to roses, many flowers are edible. So are the violets, lilacs and dandelions blooming just in time for Mother's Day in our area.
Some flowers are edible, but many others can be toxic. So don't just throw in any old blossom.
The safest varieties are those grown organically in your own yard. The best blossoms have not been treated with pesticide. If you are buying from a florist, make sure that the flowers you purchase were grown without harmful chemicals.
According to Jackie Dell of Reese Floral Art in Niles, "Most of the flowers from the U.S. that we get are pesticide-free. Some foreign flowers have pesticides." If one flower's origin is uncertain, choose another.
The following flower dishes show the variety of ways in which they are used to enhance otherwise mundane fare.
One such recipe uses violets. They are especially good when candied. Here's a simple recipe for candied blossoms that mom can make with her gift of flowers.
CANDIED VIOLETS
1 egg white
100-proof vodka, a couple of drops
Superfine granulated sugar
Thin artist's paintbrush
Fresh picked violets (or other flowers to be candied such as lilacs, rose petals, or apple blossoms)
Baking parchment
In a small bowl, beat the egg white to a light froth. Add 1 or 2 drops of vodka and mix. The vodka helps the flower to dry quicker. Pour the sugar into a shallow bowl.
Grasp the top of the stem of a violet between thumb and forefinger. Dip paintbrush in beaten egg white. Gently paint all surfaces of the petals of the flower with the egg white making sure to get between all petals.
Gently sprinkle sugar on the flower, making sure to cover all surfaces and between the petals. Place the flower face up on the parchment. When flowers dry, they will be stiff and brittle. Serve soon after preparing.
Sweet alternative
Apple blossoms are another edible treat. Apples are the oldest fruits to be grown by humans. Blossoms may be picked in early spring.
Apple blossoms have a slightly sweet, floral taste. They go well with fruit dishes. They may also be candied and used as a garnish. These flowers should be eaten in moderation.
APPLE BLOSSOMS WITH STRAWBERRIES AND KIWI
4 kiwis, peeled and sliced
1 pint strawberries, cleaned, stemmed and cut in half
1/2 cup apple petals
Place kiwi around the sides of individual glass dessert bowls. Alternate strawberry halves in spaces between kiwi and place in center.
Top with apple petals.
Makes 4 servings.
Feeling purple?
Lilacs are another common yard flower in this area that you can eat. They come in purple, light purple, mauve and white. Folks grow lilacs for the colorful and flavorful display that they make.
Some lilacs have a floral flavor while others are decidedly woody. Their flavor varies from one plant to another. Try the following easy recipe made with lilac flowers.
LILAC TEA SANDWICHES
1/2 cup lilac flowers, divided
4 ounces whipped cream cheese, softened
8 slices white bread, crusts removed
Mix the flowers into the cheese, reserving 2 tablespoons for garnish. Let sit for at least 1 hour to allow flavors to blend.
Make triangles by cutting bread on the diagonal. Spread pieces of bread with lilac cream cheese. Garnish with reserved flowers.
Serves 4.
Puffery
With the advent of spring, dandelions are popping up in many area lawns. The leaves of the plant are used in salads or cooked as a green. The flowers are often brewed into tea or wine.
Dandelion flowers have a sweet, honey flavor when picked young. Blossoms grow bitter as they become mature. To insure freshness, use them soon after picking. Do not use dandelions from lawns which have been treated with chemicals of any kind.
DANDY EGGS
1 tablespoon sweet (unsalted) butter
20 dandelion buds
4 eggs
1 tablespoon water
8 dandelion flowers
Melt butter in a 10-inch frying pan over medium heat. Add the dandelion buds, cooking until they start to open into flowers.
Whisk the eggs and water together until the mixture is light and frothy. Slowly pour the eggs into the cooked buds, stirring gently as the eggs set.
Cook to desired consistency. Serve garnished with dandelion flowers.
Makes 4 servings.
A rose is a ...
Although not in season in our area now, the roses is a popular Mother's Day flower that is also edible. Your local florist should have plenty in stock.
Always ask where flowers come from and if they have been sprayed. Do not use flowers which may contain chemicals, or those whose origin is uncertain.
Be sure to soak petals well before using them in a recipe. Remove the whitish base of the petal as it is bitter.
XSource: Edible Flowers From Garden To Palate, Cathy Wilkinson Barash, Fulcrum Publishing, 1993.