Edible flowers

Put long-stemmed flowers in water and keep in a cool place.  Use short-stemmed blossoms within a few hours of harvest or store between layers of damp paper toweling or in a plastic bag in the refrigerator. Gently wash flowers just before using.  Remove the pistils and stamens from the flowers, as well as the leaf-like sepals at the base of the flowers.  Some flowers dry well, while others lose their flavor. Hang upside down by the stems in a dark, well-ventilated area to dry.