“You eat pretty when you eat flowers,” said herbalist and chef Miche Bacher. Bacher has been eating flowers for more than 30 years. She opened to the idea that blooms had value beyond what we see and ...

Edible flowers and common weeds might not be the first things that come to mind when planning a meal, but many are both safe and surprisingly good to cook with. They can add color, texture, and unique ...

The arrival of spring and consistently warmer temperatures brings a burst of colorful blossoms and two colorful new cookbooks on cooking with flowers, one from a California author and the other from a ...

The weather has been glorious, everything is blooming and all I want to do is go on magical little strolls and fill baskets with gobs of fragrant blooms like the protagonist of a Victorian romance ...

This beehive-inspired sourdough loaf is what spring baking is all about! The sourdough is covered in poppy seeds, lemon slices and edible flowers before being placed in a Dutch oven and baked through.

SEATTLE — What better way to welcome spring into our kitchens than by creating tasty dishes using vibrant and flavorful florals and botanicals? Loria Stern’s book "Eat Your Flowers: A Cookbook" shares ...

Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...

Prepare jelly jars and rings by either sterilizing them, which will shorten the processing time, or by washing them thoroughly in hot, soapy water and then rinsing well. Place jars and lids in a large ...