Efflorescence

I just came back from a walk to New Hampshire and R Streets with Charlie to visit my favorite peonies in the District before the blooms fade.  I confess: their silky petals and clean, seductive fragrance make me want to eat them, petal by petal like an artichoke. Apparently, they’re eaten in China, but here it seems like sampling a dog biscuit in public: not entirely civilized. And wouldn’t it almost be a waste of their beauty?

Instead, I’ll forgo these showstoppers for more subtle flowers, such as chive blossoms for a douse of purple and the sharpness of spring onion. Or honeysuckle, which I usually just smell and taste the liquor when I see it.  And after a refreshing lemon verbena cocktail made by the charismatic and wonderful Gina Chersevani at EatBar on Monday, I want to cook with it now. 

Of course there’s lavender, the scent of which brings me back to lazy-traveling through the Cotswolds,  and– closer to home–my grandmother’s house. I’ve been pairing it with blueberries for ice cream, but haven’t used it much beyond that. 

And though they’re not so pretty or fragrant, squash blossoms are on menus all over town, and they’re just delicious.  Last week I had one stuffed with baccala served with pan roasted sablefish and a saffron froth, courtesy of Vermilion’s Anthony Chittum.

Any other edible flowers you would recommend?