Transforming your culinary experience with edible flowers is a game-changer. This unique ingredient brings a pop of color, varied textures, and an element of surprise to your dishes. Edible flowers are versatile – they can enhance visual appeal, amplify flavors, or simply add fun to a meal. The best part? You can cultivate your favorite varieties in your own garden, elevating your edible landscaping experience.
A Word of Caution
Before indulging in edible flowers, it’s essential to develop a keen sense of identification. With so many varieties out there, it’s crucial to recognize the potential lookalikes that could lead to unpleasant digestive issues or even allergic reactions. Furthermore, some flowers are poisonous and should never be consumed. A key consideration is that simply because a plant’s flower is edible doesn’t necessarily mean the rest of the plant is safe for eating.
When selecting flowers, make sure they come from a known location to guarantee they haven’t been exposed to pesticides or other harmful chemicals. Additionally, it’s vital to give them a good wash before consumption. A general rule of thumb when it comes to edible flowers is to steer clear of the stamen, pistil, and sepals (the small leaves at the base of the flower) as these parts are not typically considered safe for human consumption.
Edible Flowers
Apple Blossoms
Apple tree blossoms are often overlooked as a culinary delight, but did you know that they can add a sweet and fruity twist to various dessert recipes? The delicate petals possess a mildly floral and fruity flavor profile, reminiscent of the apples they grow into. However, it’s essential to note that apple blossoms, along with their seeds, contain small amounts of cyanide.
While the risk is minimal if consumed in moderation, it’s crucial to exercise caution when incorporating them into your cooking and baking.
Pea flowers
Growing peas is an effortlessly delightful experience, and I find myself particularly fond of snack-sized snap peas. The delicate tendrils of the plant make for an unexpected yet charming garnish, while the edible flower blossoms add a touch of whimsy to savory dishes. One of the most notable aspects of pea blossoms is their flavor profile, which is reminiscent of fresh peas but with a milder tone.
However, it’s essential to exercise caution when handling ornamental pea varieties, as their blooms are toxic and should not be consumed.
Dill flowers
Dill flowers offer a delicate and visually appealing addition to various dishes. Not only do they add a touch of elegance to fish or other main courses, but their subtle flavor also enhances the overall culinary experience. While the leaves have a milder taste, the blooms possess a slightly stronger yet still familiar flavor profile. It’s essential to consume these edible flowers promptly, as they don’t retain their freshness for long.
In fact, it’s best to enjoy them immediately after harvesting or purchasing, ensuring the maximum flavor and aroma are preserved.
Sunflowers
There’s something undeniably uplifting about beholding a majestic sunflower dominating a vibrant garden landscape. While it’s common knowledge that the seeds of this radiant bloom are safe for consumption, few realize that the flower itself is also edible. In fact, its flavor profile bears a striking resemblance to an artichoke. What’s more, both the leaves and petals can be savored in a culinary context.
However, it’s worth noting that the edges of mature sunflower petals can impart a slightly bitter taste, warranting caution when preparing this unconventional ingredient.
Borage
Borage and thyme may not be the first herbs that come to mind when thinking about culinary delights, but they are surprisingly versatile in the kitchen. The star-shaped flowers of borage can add a delightful twist to recipes, from refreshing cocktails to hearty soups. For a sweet treat, try crystallizing them as candy for a unique indulgence. Borage has also been used medicinally throughout history.
On the other hand, thyme’s flowers are often overlooked, but they share the same flavor profile as the leaves and can be used interchangeably. Try incorporating them into herb butter or using them to add depth to your favorite dishes. When it comes to borage, be mindful that some people may confuse it with green alkanet, which while not poisonous, lacks a pleasant taste. Thyme flowers, on the other hand, pose no known caution.
Broccoli
Broccoli, a cruciferous superstar in the vegetable kingdom, begins its life cycle as an edible flower. The tender florets we commonly find in supermarkets are merely the precursor to the plant’s bright yellow blooms. While these flowers are technically edible, they possess a slightly more pronounced flavor profile that can be a delightful surprise for some palates.
When consumed, the broccoli flowers exhibit a milder taste than their floret counterparts, with a subtle sharpness and bitterness reminiscent of peppery notes.
Pansy
The delicate edible flowers of this garden favorite make it an ideal addition to any meal. Use them to add a pop of color and freshness to salads, fruit or dessert dishes. The variety of colors means you can easily coordinate with your meal’s aesthetic. For an added touch of elegance, try incorporating pansy flowers into cheese for a unique presentation. When it comes to flavor, the taste profile can vary depending on the flower’s hue, but most share a spicy, lettuce-like flavor.
Blue pansies, in particular, may exhibit a subtle wintergreen note. One of the best aspects of this ingredient is its safety – you can enjoy all parts of the plant, including the stamen, pistil, and sepals, simply snipping and savoring to your heart’s content.
Lavender
Lavender’s allure extends beyond its fragrant beauty to its role as a pollinator magnet. This versatile herb can elevate various dishes, effortlessly complementing both sweet and savory plates. Its floral flavor profile is characterized by sweet, citrusy notes, with different lavender varieties offering unique flavor profiles – ornamental lavender tends towards bitterness, while English lavender shines with its sweetness.
However, it’s essential to exercise caution when using lavender oil in cooking, as it should only be ingested if deemed safe for culinary purposes.
Chamomile
Chamomile, often touted for its calming effects in tea form, is a versatile herb that can also elevate a variety of sweet and savory dishes. Its subtle flavor profile makes it an excellent addition to oatmeal when browned in hot butter or sprinkled on top of a warm cobbler. The delicate blossoms can also be added to salads, providing a touch of apple-like sweetness. For a more adventurous twist, chamomile can be infused into vodka along with citrus zest for a unique cocktail.
However, those who suffer from ragweed allergies should exercise caution when consuming chamomile as they may experience an adverse reaction.
Violets
While many may consider wild violets to be a nuisance, they’re actually a hidden gem for foragers. Growing unchecked in various parts of the United States, these purple flowers can add a pop of color and flavor to a variety of dishes. From salads to desserts, violets can be used to create unique and delicious treats. Their edible flowers have a floral and sweet flavor profile, making them a great addition to cakes, muffins, and even creme brulee.
And for the adventurous, violet jelly is a particularly delightful treat. When it comes to incorporating violets into your cooking, keep in mind that the greens have a grassy taste similar to other leafy greens. However, be aware that eating large quantities of violets can have a mild laxative effect, so moderation is key.
Squash blossoms
Zucchini flowers, with their delicate squash flavor, offer a versatility that’s hard to match in the culinary world. Whether you’re looking to add some crunch, sweetness, or a pop of color to your dishes, these edible blooms can be prepared in countless ways. Simply stuff them with soft cheese and bake for a savory treat, fry them up for a crispy snack, pickle them for a tangy addition to salads, or use them raw as a decorative garnish.
Just remember to wash the blossoms thoroughly before using them to ensure they’re free from any hidden insects. When harvesting, be mindful not to remove too many, as this can limit pollination and impact the overall health of your zucchini plants. And don’t forget to carefully remove the anthers before consuming to ensure a safe and enjoyable eating experience.
Fennel flowers
Fennel has won my heart with its unique flavor profile and versatility in cooking. When added to fish dishes, it elevates the taste to a whole new level, and when cooked till caramelized, it’s simply divine. Beyond its culinary applications, fennel’s flowers are also edible and offer an incredible burst of flavor when crushed over pork or used as a garnish in soups. The plant’s pollen, which can be harvested, imparts a distinctive licorice flavor to dishes.
The delicate anise flavor of fennel blossoms is a delight, but it’s essential to exercise caution when foraging for this treasure. With its close relative hemlock, it’s crucial to ensure you’re picking the correct plant. While they share some similarities, fennel and hemlock are relatively easy to distinguish once you know what to look for.
Additionally, be mindful that fennel is sometimes considered a weed, so when foraging, make sure to find plants that haven’t been sprayed with pesticides or other chemicals.
Garlic flowers
Garlic is an incredibly versatile plant to cultivate, with numerous edible components, including its leaves and flowers. If you’ve previously discarded or pinched off the blossoms, it’s time to give them a second thought. The delicate, pretty flowers are surprisingly delicious when added to soups, salads, or other dishes seeking a mild garlic flavor. What’s more, they can be used to add a subtle yet distinct taste without overpowering the dish.
While garlic bulbs are undoubtedly flavorful, their pungency is quite different from that of the edible flowers. In short, don’t underestimate the culinary value of those oft-overlooked blooms! As for its deterrent properties against vampires, it’s unlikely to be as effective as the mighty bulb, but hey, it’s always worth a try 😉.
Cilantro flowers
When harvesting cilantro, most gardeners either pinch off the flowers to direct the plant’s energy towards leaf production or allow them to mature and produce seeds for next year’s crop. What’s lesser known is that the flowers themselves are edible and can be used in cooking, just like the leaves. The flavor profile of cilantro’s flowers is surprisingly intense, with a robust cilantro taste that’s sure to delight.
Fortunately, there are no cautions to be aware of when consuming these delicate blooms.
Anise Hyssop flowers
One of my go-to plants in the garden is anise hyssop. Its edible flowers and leaves make it a delightful addition to various dishes. Imagine adding a pop of color and flavor to pasta or soup by incorporating these pretty blossoms. When you take a bite, you’ll detect a subtle licorice taste with a hint of mint, reminiscent of its common name, licorice mint. The best part? There are no cautions to worry about – it’s safe to enjoy!
Nasturtium
Nasturtiums are a vibrant and flavorful addition to any garden, with their rainbow-hued blooms and crunchy, edible seed pods. This annual flower is renowned for its versatility in the kitchen, where it can be used as a peppery substitute for arugula or cress in salads. For a more indulgent treat, try incorporating chopped nasturtium flowers into an omelet or blending them with cream cheese, garlic, and chives to create a show-stopping dip.
With its bold, spicy flavor profile, nasturtium is a standout among edible flowers. Best of all, it’s completely safe to consume, making it an excellent choice for adventurous eaters.
Scarlet runner bean flowers
Enjoy the bounty of trailing plants by savoring not just their luscious beans, but also their vibrant flowers. The stunning scarlet runner bean blooms, in particular, bring a pop of color to your garden and can even be used as a fresh garnish for salads. When it comes to flavor, these flowers deliver a delicate, bean-inspired taste experience.
However, do note that while the flowers are perfectly fine to consume raw, consuming large quantities of the beans may warrant cooking to ensure optimal digestion. This is due to the presence of lectin phytohaemagglutinin, a compound found in small amounts within the beans, similar to kidney beans. As with any new food, moderation and responsible consumption are key.
Basil flowers
Basil is an extremely popular herb that’s likely to be growing in a pot on your windowsill or in your garden. When harvesting the edible flowers, consider adding them to pasta dishes for a burst of fresh flavor or steeping them in hot water to make a soothing tea. The blossoms have a milder taste than the leaves but still retain a distinct basil flavor profile. The intensity and flavor will vary depending on the specific type of basil plant you’re working with.
Mint flowers
While many people enjoy the leaves of mint, its flowers are also a culinary delight. In fact, they can be used in a variety of ways, such as brewing tea, adding a pop of color to Middle Eastern-inspired dishes, or even sprinkled on top of a rich dark chocolate cake. The flavor profile of mint flowers is milder than their leafy counterparts, offering a subtle yet refreshing taste experience.
When cultivating mint, it’s essential to plant it in a container or pot to prevent its vigorous growth from taking over the surrounding garden space. With proper care, this hardy herb can thrive and provide endless opportunities for culinary creativity.
Safflower
Safflower, often referred to as Mexican saffron, is a thistle-like plant that offers a more affordable alternative to traditional saffron for cooking purposes. When used in the home, its edible flowers can be enjoyed fried or fresh in rice dishes, providing a unique and subtle flavor profile. While safflower boasts a mild saffron-like taste with hints of honey and floral notes, it’s essential to note that it should not be mistaken for genuine saffron.
In fact, safflower is sometimes sold at prices similar to those of true saffron, so it’s crucial to exercise caution when purchasing. Additionally, expectant mothers are advised against consuming safflower during pregnancy, as its effects on the developing fetus have not been thoroughly studied.
Roses
While beauty is certainly one of their key qualities, roses are also a culinary delight. In fact, all types of roses can be consumed and add a lovely touch to desserts as garnishes. You can also use them to infuse teas, punches, or even create preserves. For added flavor, try chopping the flowers into ice cream or salads.
The flavor profile of roses varies depending on several factors, but one way to gauge whether you’ll enjoy it is by taking a whiff – if you like the scent, chances are you’ll appreciate the taste as well. It’s worth noting that darker rose varieties tend to have more pungent flavors, while red roses are said to be the mildest of the bunch. When consuming petals, keep in mind that the lighter parts can have a distinctively bitter taste.
If you’re not fond of this flavor, simply discard it and enjoy the rest.
Begonias
The edible varieties of begonias are classified into two categories – wax and tuberous. One way to incorporate their unique flavor is by steeping the petals in vinegar or adding them to a salad that features quinoa, strawberries, and other ingredients. The sweet-sour profile of begonias is reminiscent of lemon, with the tuberous type possessing a more pronounced citrusy taste.
Before deciding how to use begonias in your culinary creations, it’s recommended to take a small nibble of the blossom to gauge its level of sweetness or tartness. However, it’s essential to exercise caution when consuming these flowers. Like sorrel, begonias contain oxalic acid, which can cause stomach upset if consumed in excess. Individuals with kidney ailments should also avoid eating begonias altogether.
Chive flowers
While strolling through a front yard, I came across a creative homeowner using chives as a border plant. The idea of harvesting occasional stems and blossoms for culinary use was particularly appealing. This versatile garden feature can be used to add a subtle hint of onion or garlic flavor to various dishes. For instance, adding chive flowers to pasta or an omelet can elevate the taste experience.
One notable aspect is that chives have distinct flavors depending on the type; onion chives tend to be mild, whereas garlic chives boast a robust, pungent flavor that surpasses the greens in potency. With no known precautions or warnings associated with using chive flowers, this creative approach to gardening and cooking offers endless possibilities.
English daisies
When it comes to adding a touch of elegance to your dishes, daisies are an excellent choice. Their unique flavor profile can be a bit polarizing, but once you get used to their slightly bitter taste with hints of artichoke, they become incredibly versatile. Try chopping them up and incorporating them into salads or pickling them to balance out the bitterness. For a more indulgent twist, wilt the leaves in butter with some toasted nuts and toss them with pasta for a rich and satisfying meal.
In terms of their flavor profile, daisies boast a distinct bitterness that’s tempered by subtle notes of artichoke. The leaves share a similar taste experience, making them a great addition to a variety of dishes.
As with any new ingredient, there are some important considerations to keep in mind. If you’re allergic to plants within the daisy family, it’s best to exercise caution and avoid consuming daisies altogether.
Angelica
The versatility of angelica is truly remarkable – every part of this plant can be used in culinary applications, from its roots to its flowers. While the petals are often utilized to brew tea, they also offer a light licorice flavor that can elevate various dishes. In fact, when combined with ripe fruit, Neufchâtel cheese, and honey, the blossoms make for a delightful sweet and savory experience.
The plant’s affinity for licorice is reminiscent of its membership in the carrot family, where it shares a similar flavor profile with celery.
Cornflowers
Those enchanting purple-blue blooms not only possess a certain charm, but they also boast a delectable culinary appeal. Commonly referred to as bachelor’s button, cornflowers can be savored in a variety of ways – steeped as an herbal tea, mixed into cocktails, or added to salads for a burst of flavor. Their sweet and spicy essence, reminiscent of cloves, makes them a delightful addition to a chiffon cake or other baked goods.
When it comes to the flavor profile, cornflowers offer a unique combination of sweetness and spiciness, with a pronounced clove-like taste that’s hard to resist.
However, as with any edible, it’s essential to exercise caution. Those who are allergic to ragweed or daisies should avoid consuming cornflowers to ensure their safety and comfort.
Dandelion
Dandelions are a versatile and edible plant that can be consumed from root to tip. Their abundance and ease of finding make them an appealing option for foragers. However, it’s crucial to thoroughly wash any harvested dandelions before consumption to ensure they’re free from potential contaminants like pet waste or pesticide residue. This hardy weed can be prepared in a variety of ways, including breading and frying the roots, steeping flowers in honey, or even creating a wine from their sap.
The delicate blooms can also be used to add a floral touch to teas or salads. When it comes to flavor, young dandelion greens have a subtle sweetness that’s reminiscent of fresh vegetables. While dandelions are generally considered safe to eat, there are some precautions to take when foraging. Be mindful of the environment where you’re picking, as city streets may be treated with pesticides, which can contaminate the plants.
With proper care and attention, dandelions can become a delicious and nutritious addition to your diet.
Gladiolus
Gladiolus, a stunning edible flower, adds visual appeal to any dish when served fresh from the garden. Its versatility makes it a great substitute for squash blossoms. While its mild, lettuce-like flavor might be described as bland by some, it’s still a great addition to various recipes. Most importantly, there are no notable cautions to consider when using gladiolus in cooking.
Hollyhocks
Hollyhocks are a delightful addition to any garden, boasting vibrant beauty and hardiness. Beyond their aesthetic appeal, they also offer a culinary surprise, making for a tasty garnish or incorporating well into salads. The seeds themselves can be savored as an added bonus. While the flavor may not be particularly pronounced, it’s still a pleasant accompaniment to a variety of dishes.
When foraging for hollyhocks, it’s essential to exercise caution, especially when gathering specimens from roadsides. These areas may have been treated with pesticides or other chemicals, which could compromise their edibility and overall safety.
Johnny-jump-ups
Johnny-jump-ups, belonging to the Viola genus, can be used in a similar manner to violets. This attractive flower is perfect for adding a pop of color as a garnish or incorporating into sweet treats. Its subtle flavor profile features hints of wintergreen, making it an ideal addition to desserts.
Bee Balm flowers
While bee balm is a lovely addition to any garden, its beauty doesn’t stop there. Dried or fresh flowers can be used to add a unique twist to your culinary creations. In tea, dried blooms infuse a subtle flavor profile that’s reminiscent of oregano’s earthy tones. Alternatively, you can enjoy the flowers raw in a fruit salad for a burst of citrusy freshness, depending on the variety.
With no known cautions or adverse effects, bee balm is a versatile and safe ingredient to incorporate into your recipes.
Peony
Peonies may be renowned for their stunning appearance, but they also possess a delightful taste profile. While not as savory as other edible flowers, peony petals can add a touch of sweetness to various summer treats. For instance, you can sprinkle them in lemonade or use them as a decorative topping for cakes. The flavor experience is characterized by subtle notes of sweetness and fruitiness, with the entire flower offering a hint of wintergreen taste.
Most notably, there are no known precautions or warnings associated with consuming peonies.
Marigolds
Calendula, also known as edible flowers, are a delightful and effective natural pest deterrent. Not only do they provide a unique culinary experience, but they can also serve as an affordable substitute for saffron in many recipes. The delicate petals can be used to add a pop of color and a burst of flavor to soups, stir-fries, and other dishes. When consumed, calendula imparts a sharp, peppery taste that ranges from subtle to spicy, depending on the specific variety.
As with any edible flower, it’s essential to only consume the petals, as the rest of the plant may not be safe for human consumption.
Daylilies
For many, the experience of nibbling on a daylily can spark a desire to cultivate them for culinary purposes. The delicate petals make a delightful addition to desserts, while their crunchy texture also lends itself well to salads. In fact, try pan-frying unopened buds in butter with a sprinkle of salt for a surprisingly tasty treat. As for the flavor profile, while it may vary depending on the specific variety, many describe it as subtly sweet, reminiscent of melon or fresh lettuce.
And then there are the tubers – a true gastronomic delight. However, it’s essential to exercise caution when consuming daylilies. Not all varieties are suitable for eating, and overindulgence can lead to an unexpected laxative effect.
Snapdragons
While snapdragons are technically edible, they’re often better suited as a decorative element rather than a culinary delight. The vibrant flowers boast a distinctively bitter flavor profile that may not appeal to everyone’s palate.
Wood sorrel flowers
Wood sorrel, often considered a weed in many areas, is actually a edible medium-sized plant that can be enjoyed for its unique flavor. Belonging to the Oxalis genus, the name oxalis literally translates to ‘sour’, which provides a hint at the taste of this plant. When consumed, wood sorrel has a distinct lemony flavor profile, making it an excellent addition to dishes such as fish or asparagus.
The flowers can be used in much the same way one would use a lemon, adding a burst of citrusy freshness to recipes. However, it’s essential to note that wood sorrel contains Oxalic acid, which may pose health risks for individuals with conditions such as gout or rheumatism, prompting caution when consuming this plant.
Chicory flowers
While often viewed as a nuisance by many gardeners, the humble chicory flower offers more than meets the eye. Both its delicate petals and compact buds are not only edible but also boast a unique flavor profile. The key to fully appreciating this often-maligned weed lies in its preparation. By boiling the buds, one can temper their natural bitterness, allowing for a more nuanced culinary experience.
In contrast, the raw petals can be tossed into salads, where they add a tangy, slightly bitter taste reminiscent of endive. However, it’s worth noting that chicory is at its best when enjoyed during spring or fall, as the intense heat of summer tends to amplify its bitter notes.
Hibiscus
When I’m feeling under the weather, hibiscus tea is my go-to remedy for soothing stomach troubles. But did you know that this delightful herb has many more uses than just brewing a warm cup? The petals can be pickled or cooked into a variety of dishes, adding a burst of citrusy flavor to your meals. In fact, they pair particularly well with sweet treats like spiced cakes, where their tangy zing provides a lovely contrast.
With its unique sour and citrusy taste profile, reminiscent of a lemony cranberry, hibiscus is an excellent addition to many recipes. The best part? It’s completely safe to consume, with no known cautions or contraindications to consider.
Lilac
I was surprised to discover that the blossoms from my lilac tree aren’t just visually pleasing, but also offer a range of culinary possibilities. Historically, lilacs have been used as an edible flower, similar to roses, and can be utilized in various ways. For instance, you can create a syrup by steeping the petals or preserve them in vinegar. Additionally, like rose petals, lilac blossoms can be used to make jelly or added to cold drinks.
I find that they pair particularly well when baked into scones or mixed raw with whipped cream and served on pavlova. The flavor profile of lilacs is characterized by a soft, lemony floral taste. With no known cautions, this versatile ingredient opens up new possibilities for creative experimentation in the kitchen.
Artichoke
A culinary departure from the norm, edible artichokes offer a unique experience. Few may know that the edible part of this perennial plant is actually its flower. Artichokes, a personal favorite, can thrive in certain zones, making them a delightful treat for those who appreciate their mild flavor.
When it comes to savoring the taste of artichokes, I’m particularly fond of dipping them in garlic butter – a match made in heaven!
However, it’s essential to note that not all parts of the artichoke are palatable. Some components are too tough for consumption, so it’s crucial to know what to avoid.
Citrus flowers
While fruit is the obvious choice, citrus tree blossoms are also edible and offer a unique culinary experience. With their potent scent and heavenly flavor, try incorporating them into your sweet treats, such as desserts. Be mindful not to overdo it, however, as the strong aroma and taste may become overwhelming if used in excess.
Sage flowers
While sage flowers may not be as potent as their leafy counterparts, they offer a milder flavor profile that can elevate a variety of dishes without overpowering them. Consider incorporating them into pesto or using them as a garnish for roasted pork, where their subtle flavor won’t overwhelm the other ingredients.
It’s essential to ensure you’re consuming genuine sage flowers and not confusing them with lookalike plants like Russian sage, which may have similar appearances but possess distinct characteristics.
Rosemary flowers
This herb’s floral delights offer a milder taste than its leafy counterparts. If you’re not fond of the robustness of rosemary, you might appreciate the subtle nuances of the blossoms. Consider incorporating them into melted butter or baked goods for a delightful surprise. The delicate flavor profile is reminiscent of rosemary, yet with a softer edge.
Honeysuckle
Before delighting in Japanese honeysuckle’s sweet edible flowers, it’s essential to verify its invasive status in your area and take necessary precautions. The familiar taste of honey is a testament to the plant’s name, making it a popular addition to salads or desserts. However, it’s crucial to exercise caution when consuming honeysuckle, as some varieties are safe for eating while others may not be. In fact, there are nearly 200 different species, each with its unique characteristics.
As such, it’s vital to positively identify the type you’re interested in before enjoying its floral offerings. Furthermore, never ingest the berries, which can be toxic on many honeysuckle plants.
Red and white clover flowers
While some may view it as an unwanted visitor, this charming little bloom boasts not only a delightful flavor profile but also numerous health benefits. The edible blossoms can be brewed into a soothing tea, added to fresh salads for a burst of color and nutrition, or cooked down to bring out their natural sweetness. When consumed raw, the flavor is reminiscent of black licorice, while cooking helps make it easier on the digestive system.
Have you had the pleasure of experimenting with any of these unconventional edible flowers? We’d love to hear about your favorite varieties and creative ways to incorporate them into your culinary repertoire.
