EDIBLES
From peppery to citrusy, edible flowers are an
ideal way to add colour and interest to your dishes.
Choose organic varieties and ensure pets haven’t
had their “daily duties” on them!
Chive flowers
Pull the flowers apart
and sprinkle on salads,
dips, sauces, and pizza.
Great as an addition to
potato salad! Flavour is
of mild, sweet onion.
Marigold
Use petals in salads and
desserts or cooked
in egg or rice dishes.
Flavour is floral with
hints of citrus and spice.
CULINARY
EVENTS
Easter Brunch; Sunday, April 5
Mother’s Day Afternoon Tea; Saturday, May 9
Mother’s Day Brunch; Sunday, May 10
The Gardens’ Café, RBG Centre
Open daily 11:30 a.m. to 3 p.m.
Viola (Penny All Season)
Garnish for salads and
desserts with slight
wintergreen flavour. The
flowers are also good for
candying.
Dandelion Leaves - if you can’t beat them, eat them!
They have a slightly bitter taste when they mature, so
harvest the tender leaves that appear in early spring and
in late fall, when they’re sweetest. Dandelions have more
beta-carotene than carrots.
Every Thu
rs
at The Ga day
rdens’
Café
CELEBRATE OUR BLOOMS!
Moo
n
Nasturtium
Use the leaves, pods, and flowers
in salads or as garnishes, or stuff
the flowers with soft cheese.
The flowers can be minced and
added to butters.
Prime Ri
b
Lunch
ht Series
lig
ias
Magnol
Cherry soms
Blos
Lilacs
Drinks, hors d’oeuvres, music, and
blooms by the light of the moon
RBG Centre
680 Plains Road West, Burlington
Visit www.rbg.ca for all details
Spring 2015
13