Host a Garden Party with Flower Power

Celebrate spring with a colorful, delicious party that doesn't just use the garden as a backdrop. Bring your garden right onto the table using edible flowers to flavor, spice up, or garnish every dish you serve.

Some of the most popular edible blossoms that you can use include allyssum, bachelor buttons, calendula, carnations, dianthus, geranium, lavender, nasturtiums, pansies, roses, and violets.

When choosing edible flowers to use in a recipe, be sure to pick fresh blooms that you are certain haven't been treated with chemical pesticides or fertilizers. Wash the blossoms in cool water, making sure that no ants or other tiny insects remain tucked into the flowers. Dry them carefully and keep them wrapped loosely in damp paper towels until you're ready to use them. Don't pick them too long before using, however-you want the flowers to look vibrant and colorful and retain their full scent and flavor.

For an appetizer, start with crackers and a round of brie covered with glazed rose petals. Follow up with a salad of mixed greens and nasturtium blossoms. The nasturtiums not only brighten the dish with their bright orange and yellow petals, but also add a peppery bite to the greens.

For the entree, try cheese-stuffed squash blossoms and penne with assorted edible flower petals. Finish with angel food cake with orange flower icing sprinkled with dried edible flower confetti.

Drinks can include lemonade sweetened and tinted pink with rose petal syrup or even some home-made dandelion wine.

To decorate your party table, fill vases with beautiful foliage such as fern fronds, hosta leaves, and trailing vines. They'll complement the flowers in the food without stealing the color show. Use long chive leaves to tie napkins into bundles and make place cards by writing your guests names with a gold or silver paint pen on any kind of large leaf. For a final flowery touch, scatter rose petals around the table and let the party begin!