Please Eat the Flowers, part 2

Begonias. (I mean tuberous begonias, not wax begonias.) They have the most amazing tart, tangy, lemony taste, a crisp texture, and they come in knock-your-socks-off colors.  To use them, think about anything you’re serving that would be enhanced by the tart taste of lemons, and fold in the flower petals, either whole or diced, whatever seems to fit. [more on next page]

Print Friendly, PDF & Email