Adventures in Cooking, a blog run by the very sweet Eva, is a goldmine of gorgeous recipes and food styling. Here are two recipes of hers that use edible flowers. Check out the full article here.
Peach & Rosemary Blossom Lemonade
6 cups water
1 cup honey
4 ripe peaches, cut into 8ths
1 and 1/4 cups fresh-squeezed lemon juice
1 and 1/4 cups fresh-squeezed lemon juice
1/4 cup rosemary blossoms, plus a few rosemary sprigs for garnish
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Combine all ingredients.
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Roasted Brussel Sprouts with Toasted Hazelnuts and Lavender
Roasted Brussel Sprouts
1 and ½ lbs Brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon brown sugar
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon brown sugar
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Toasted Hazelnuts & Lavender
1 tablespoon plus 1 teaspoon brown sugar
1 tablespoon butter
1 cup hazelnuts
1 teaspoon dried lavender
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
parchment paper
1 tablespoon butter
1 cup hazelnuts
1 teaspoon dried lavender
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
parchment paper
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For the brussel sprouts, I tossed them with a bit of olive oil and salt and pepper before roasting. While they were baking away in the oven, I toasted some hazelnuts on the stovetop and added a bit of dried lavender at the end of the cook time, giving it a good stir. Once the brussel sprouts were finished, I tossed them all together and the resulting dish was one full of flavor, texture, and a wonderfully intoxicating aroma.
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All images and recipes by Eva Kosmas.
While we’re on the subject of edibles, be sure to check out 101 Cookbooks simple tips for drying herbs.
All photographs by 
All photographs by 
All photographs by 
All images by Sophia Kaplan
All photographs by Sophia Kaplan.
The Secret Garden 