Many are not edible, and some are even toxic. Choose flowers carefully, using those you know for certain are edible, and always use special caution when serving them to guests who have hay fever or asthma. For safe consumption, flowers must be grown organically and not sprayed with pesticides. Ave., Lawrence, Mich. 49064. For a supplier in Vancouver, call Glorious Salads at 857-1400.
Flowers are extremely perishable and start to wilt as soon as they are removed from their stems.
If you grow edible varieties yourself, they should be picked as soon as they open. Make sure to inspect the stems and flowers carefully for insects and debris. Follow up with a light misting of water, and air dry or gently pat dry. Depending on the size of the blossom, you may sprinkle whole flowers or just petals over dishes, or use the blossom itself as a container. Here are a few ideas to get you started, but feel free to experiment with flavours and colours.