Edible Blossoms!

Edible Blossoms! / Toya Legido - ICEX

Edible Blossoms! / Toya Legido – ICEX

Spring has sprung! It’s official! And if you don’t want to take my word for it, just ask the marvelously blooming gardens outside my window. Or how about the newly shaded walkways that just days ago were lined by leafless trees.

It is a wonderful season defined by new life, wonderful fresh smells and sensations and, of course, the sight of budding trees and blooming spring flowers everywhere you go.

Flowers are not only beautiful to look at, smell and enjoy, but the edible varieties can also add exciting elements to any number of dishes. This has been particularly true in the world of Spanish avant-garde cuisine, ever since chef Ferran Adrià of elBulli, the now-closed three-Michelin-star restaurant that was once considered the best in the world, incorporated them into his unmatched repertoire.

Learn more about the explosion of edible flowers on the avant-garde Spanish food scene in Flower Power, Matching Cuisine and Nature, on Foods and Wines from Spain.

 

 

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