I recently wrote about using flowers in cooking. C made a killer dish with roasted eggplant, arugula blossoms, and spicy pan-fried squid, and I used the flowers from my basil that had ‘gone to seed’ in a delicious salad. I thought it was unfair to tell and not show, so next chance I got I snapped a few photos.
These stalks were some I harvested from the garden at P.S. 216, where I work with the Edible Schoolyard NYC. I love the colour contrast of the green and purple.
Two little buddies: