We’ve long been tossing pansies in salads and sautéing squash blossoms. Roses, lavender, and elderflower infuse water, syrups and oils; bergamot, bee balm, and hibiscus add dimension to teas, tarts, and tinctures. But there’s also room in the kitchen for geraniums, daylilies, marigolds, and zinnias. Ditto daisies, orchids, snapdragons, and lilacs. You’ll find that some…
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