“The world’s favorite season is the spring. All things seem possible in May” – Edwin Way Teale
May 1st is tomorrow, and the garden is in bloom 🙂 It has become a tradition for me to post the first dish I photograph outdoors when spring comes – and it’s that time of the year again, yay! Pictured here you have a delicious and refreshing spring salad with sunflower microgreens, mini peppers, cucumber, goat cheese, and lilac blossoms. 
Lilac petals are edible, and they tend to be used as decoration and in a variety of preparations, mostly sweet. You may remember me posting cookies and cupcakes with added lilac blossoms in the past. Here, I decided to marry the perfumed gentleness of lilac with the crunchy lightness of microgreens for the ultimate spring flavor & texture adventure.
I wrote about this before, but I thought I should post the info below again, as a gentle reminder:
- Be sure to collect lilac blossoms from trees/bushes that have not been sprayed with chemicals, and are not located in close proximity to busy, polluted roads.
- I always use the petals only. The green stems are rather bitter, and must be removed for best results.
- As with any foraging that you do, never use a plant that you are not 100% certain you can identify correctly. I use blossoms from the Common Lilac.
You are welcome to check out my blog posts covering the uses of edible flowers in greater detail: dandelions here, here, here and here, lilac here, here and here, and violets here.
For droolworthy pics of culinary treats with edible flowers, I recommend you check out the pages here, here and here.
Do you like to use edible flowers in your cooking/baking? Let me know in the comments. Happy spring, everyone 🙂
Leave a Reply