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Cowslips, Rose Geranium, Lemon

VERBENA, NASTURTIUMS, ETC.

Flower salads call for cowslips, nasturtiums, clover, hollyhocks, petals of roses, marigold, daisies, chrysanthemums, water lilies and periwinkles. Even sprays of heavy-scented lilies of the valley are fancied by some, making three senses swoon at one meal: sight, smell and taste.

At first glance this may seem strange, but when we stop to remember that such herbs as broccoli and asparagus are only flowers, of which the stalk is also eaten, and that cauliflower is all flower, and capers, too, we realize how suitable are the petals suggested above. And for further proof, we have fritters of elderberry flowers and acacia, to say nothing of sunflower buds or the false blooms of squash and pumpkin stuffed with forcemeat, like pimientos, and lightly cooked. Many tasty flower tops become seasoning herbs when scattered in soups and salads both for taste and decoration; such as rosemary, that piney mint which also offers up its flowers for preserving and pickling. And marigold: