How do you use edible flowers?

Our experts have a few tips to get you started.

In general, you eat/use only the petals, not the innermost part of the flower. A little bit goes a long way.

Use flowers like you’d use herbs, to enhance a dish. “Sitting down to a plate of edible flowers isn’t realistic,” Bacher said.

If you don’t like the taste of a fresh flower, you might like it dried. For instance, she said, fresh hibiscus are bland like plain lettuce but they’re tart and delicious after they’ve been dried.

Flower waters, such as rose and orange blossom, should be used marginally, like salt. “You can always add it, but you can’t take it out,” Simon said. He suggests investing in eye droppers.

Lighter liquors work best with floral cocktails, such as vodka, gin, pisco and tequila blanco.

Nass suggests getting a copy of the “Flavor Bible,” which he uses all the time when playing with new and different flavors for cocktails. Warm oil in a medium skillet over medium heat. Cook and stir onion, garlic and baby squash for about five minutes, until the onions sweat and turn translucent. Stir in tomatoes and cook for about 1 minute more. Turn off heat and mix in quinoa and salt and pepper to taste. Transfer to a bowl and stir in goat cheese. Spoon filling into the centers of the squash blossoms; slit blossoms open a bit if you are struggling with scooping it in cleanly. Place filled blossoms in skillet and warm over medium-low heat for about 5 minutes. Serve. From “Cooking With Flowers” by Miche Bacher 3 cups sweetened coconut flakes 1 egg white 4 egg yolks 11⁄2 cups sugar cup passion fruit puree 4 tablespoons stick) butter 2 cups all-purpose flour cup cocoa powder 11⁄4 cups sugar 2 tablespoons lavender buds 1 teaspoon baking soda teaspoon salt 4 eggs 1 teaspoon pure vanilla extract 1 cup hazelnuts, lightly toasted cup (1 ounces) roughly chopped milk chocolate In a large bowl, combine flour, cocoa powder, sugar, lavender buds, baking soda and salt. Make a well in the center of dry ingredients. Add eggs and vanilla in the center and mix everything together by hand. Mix in hazelnuts and chocolate. The dough should be sticky. Cut 2 sheets of parchment paper at least 12 by 18 inches. Place half the dough on one sheet and half on the other and form the dough into two 14-inch logs. Wrap logs in parchment and refrigerate for 2 hours or up to overnight. Shake all ingredients together in a mixing tin. Strain into a coupe glass, garnish with a rosemary sprig. From Valley Bar 11⁄2 ounces Don Amado mezcal ounce cayenne simple syrup (recipe below) ounce lime juice 2 ounces pineapple juice