Column: Edible flowers - fragrance, beauty and great taste
Ken Lain/Courtesy photo<p>
Many flowers that add fragrance and beauty to the garden also are great as garnishes or in salads. Some can be coated with a light cornmeal batter and fried, while others can be stuffed or used in stir-fry dishes. Blossoms also can be added to beverages, used to make teas and wine, frozen in ice cubes, candied, and made into jellies and jams.