A Practical Guide to Making Food With Flowers
About a decade ago, Cassie Winslow, a Northern California–based baker and cocktail-maker who runs the blog Deco Tartelette, started experimenting with edible flowers, concocting condiments such as rose salt and lavender sugar, and incorporating them into her drinks and food. She was instantly hooked. “Edible flowers add a beautiful touch of color and flavor to everyday dishes,” she says. “It’s fun to mix things up in the kitchen. I’ve found that I use dried edible flowers just as often as I use other, more common dried herbs in my cooking, like rosemary, thyme, and oregano.” In 2019, Winslow gathered her beverage recipes into the book Floral Libations, which includes instructions for how to make drinks ranging from dandelion tea cinnamon cappuccinos to plum rosewater gin and tonics. Now she’s sharing her expertise in edible flora within the culinary realm with a cookbook, Floral Provisions (Chronicle Books), out this week.