Edible Flowers

“To sit in the shade on a fine day and look upon verdure is the most perfect refreshment.” ~Jane Austen

When I was growing up in Virginia, I used to spend countless balmy summer afternoons with my best friend hiding out from her mom and chores on the school-yard side of their back fence. It was ensconced with the most prolific honeysuckle vines that EVER existed.

We would sit in the sweet meadow grass, our ears buzzing from the symphony of busy bees visiting every flower. They serenaded us as we plucked the white and yellow blossoms and inhaled their heady fragrance. Then, we would pinch the stems and draw out the stamens. Our reward for the delicate technique? An intoxicating bead of nectar we let drip on our tongues.

In sort of stuporous swoon from the hours spent imbibing that ambrosial elixir, we’d climb the fence and swagger home for supper.

Little did I know then that it was the beginning of my quest for endless adventures in the realm of food. A dauntless explorer seeking out the most palate pleasing experiences…


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