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Flower-powered drinks are 'spring in a glass': The Cocktail Hour. Updated: Apr. 19, 2013, 11:00 a.m. ... If someone wanted a drink not on your menu, what would you recommend?
Drinks made from the deep magenta-colored calyces of the roselle flower — from sorrel to agua de Jamaica — are popular all around the world.
Using flowers this way requires care and luck. Chefs must respect their “element of surprise,” as Gelber puts it. But when life on Earth feels too heavy, the moon and stars beckon.
Flower waters, such as rose and orange blossom, should be used marginally, like salt. "You can always add it, but you can't take it out," Simon said. He suggests investing in eye droppers.
Focus on Flowers is a weekly podcast and public radio program about flower gardening hosted by master gardener Moya Andews. Drinks with Flowers | Focus on Flowers - Indiana Public Media Open Menu ...
As the visual component of what we eat becomes more important, it doesn't hurt to jazz up our meals with something beautiful. Edible flowers are an easy way to add a pop of color — and a slight ...
Meet Debra Phipps-Nicholls, a New Jerseyan who developed such a love for using flowers in food and drinks that she turned it into a business: Debra’s Simple Garden.