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Edible Flowers

March 21st, 2012 by Betty Ross



Flowers may not be the first ingredient you think of when garnishing a dish, but they’re perfect for adding bright color — not to mention flavor — to a host of sweet and savory recipes.

The flowers I use to garnish a dish are from my own garden. The Nasturtiums I use for some of my egg dishes give a nice peppery flavor. The Pansy or Violet go well with fruit.

You can often buy edible flowers in the produce section of a grocery store and gourmet market. Do not eat flowers from a florist, they may have pesticides on them.



I have had a guest requests salad for breakfast, which I was happy to accommodate. Some folks just love their veggies!






We serve Cactus Jams, Jelly’s & Syrup for breakfast at Desert Dove. We have a small gift center where we sell these items along with our cookbook “Betty’s Favorite Recipes”






The fruits of most prickly pears are edible and sold in stores under the name “tuna.” Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name “Nopalito.” Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable.


Prickly Pear Products