Image Alt

Floral Gossip

Edible Cut-flower SALAD RECIPE’S


Prepare the dressing separately and lay it at the base of the plate before you place your vegetables, poultry or seafood, leaves and finally Cut-flowers – all in that order.

This method is paramount as it stops the dressing weighing down the leaves and Cut-flowers.

Cut-flower – Geranium and tri-colored Violas

Leaf – Mix in even portions of (baby leaf) red cos lettuce and red cabbage.

Nut – Crushed pistachios

Vegetable – Beetroot hearts, Radish (finely sliced and soaked in beetroot juice) and red beans

Fruit – Fig and peeled mandarin

Seafood – Trout (pan fried)

Dressing – Finely diced half red onion and garlic, dash of sesame oil, pomegranate juice, dash of red capsicum paste and Himalayan salt.

Blooming ALERT – Remove pistils and stamens before eating.