home or Register

Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
more about lidia ›

Edible Flowers
Chefs must be careful that all ingredients used in cooking are safe for their guests; often times when...
see previous tips ›
see next tips ›

Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare"tonight at"8:00pm on Rai 1. It will be a spectacular evening filled with great...
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th with a display of...
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!
June 21, 2014
Edible Flowers

Chefs must be careful that all ingredients used in cooking are safe for their guests; often times when a chef decides to use edible flowers as garnish, they are returned to the kitchen uneaten because patrons are unsure if they can really eat the violets surrounding the salad, for example. Think of the amount of vegetation we categorize as a vegetable when it’s really a flower, such as artichokes. Violets can be found in savory dishes as well as desserts, where they are often candied. The flowers of herbs, such as basil, will lend a similar flavor as the leaves. However, in cooking with flowers or including edible flowers in our food, we must pair carefully as not to overpower the delicate flavor of the flower. Eating flowers is a long standing practice that dates back to Roman times, when it was also popular in the East. It’s important that you identify the flower you want to use as definitely being an edible flower. The best scenario would be if you grew these flowers on your own without the use of chemicals or pesticides in the soil. For maximum flavor, the flowers should be hand-picked early in the morning at their peak of fullness and used a quickly as possible. You should introduce edible flowers to your diet slowly to check for any allergic reactions and avoid eating the pistils or anthers as they may be a bit bitter. Always rinse the flowers before use and store in a damp paper towel in the refrigerator before use. Some fresh flowers can also be preserved in oil.