Cooking with Flowers Part 1: Infusing
Recommended by Briar
a little seasonal culinary inspiration
5 months ago
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@emdavis45
Thank you for this! I bought some salt preserved cherry blossoms in Kyoto this winter but haven’t used them because I don’t know how 😅
@briarwinters
Oh, wonderful! We make those from the flowers on the cherry tree at our community garden in NYC, such a beautiful process. I sometimes rinse one and steep it in my sencha or matcha green tea. They are also wonderful in miso soup. Good for adding to salad dressings, too!
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