• Decorate cakes and pastries – Use fresh flowers to decorate a cake, such as this one Sara Kate made for her daughter's birthday, or make your own candied flowers to garnish all kinds of pastries. Candied flowers make lovely gifts, too.
• Decorate cheese – Time to get out the tweezers! Use a single blossom and, if you're ambitious, individual petals to decorate a simple round of chèvre (pictured above).
• Freeze in ice cubes – Ice cubes with flowers or petals frozen inside look beautiful in cocktails, lemonade, and fizzy water. Fill the ice cube trays halfway with water, freeze, then place a flower in each cube, top off with water, and freeze completely.
• Make conserves – Using a mortar and pestle, you can make old-fashioned conserves by pounding fresh flower petals – such as rose, violet, lavender or borage – with sugar until it forms a sticky, fragrant spread. Most recipes call for a 1:2 or 1:3 ratio of flowers to sugar. Here's a 17th-century recipe for "Conserve of red Roses in the Italian manner."
Do you have any favorite ways to use edible flowers?