Edible spring blossoms continue to adorn the stands at the Hollywood farmers' market. We found a new one this weekend; do you know what it is? Hint: this delicate white flower sprouts from a controversial, love-it-or-hate-it herb…
It's cilantro! The blossoms have a fragrant, peppery flavor that you'll love if you're a fan of the leaves.
We think they would be great in salads or as a lovely, flavorful garnish anywhere you'd use cilantro – perhaps over tortilla soup, sliced avocado, or spring fava beans. Here are a couple of recipes we found that use the flowers:
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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