Eat your blooms! That’s right, many flowers in the garden are edible. Like the pansy and nasturtiums and the classic gorgeous squash blossom or eggplant blooms. And eggplant and squash are pretty prolific growers, so sacrifice a couple blossoms and get adventurous in the kitchen!!
Batter up some blooms and discover some homemade tempura~ here is a simple recipe:
Harvest edible shoots, stems and buds.
Prepare the following batter:
1 egg, 1/2 cup milk, 1/2 cup self rising flour, 1/2 tablespoon sugar and 1 tbls oil.
In a wok or fry pan, melt butter or oil and heat oil for 2 to 3 minutes. Dip edible flowers/buds/shoots into batter then drop into wok for five minutes or until batter is crispy and golden brown.
Enjoy your homemade tempura!!