I am sharing about the spring blooms this week and how this can translate to edible flower sprinkles. 🌸 A relatively well-known fact is that sprinkles don’t add too much to our quality of life. And yet I absolutely am fascinated with them… I mean seriously a cupcake with sprinkles is sort of next level but maybe not as much for health.
However, I am all for a treat every now and then – just recognizing that the refined sugar and color additives may impact some people’s health when eaten day in and day out over time.
One day I noticed after cleaning up dried flowers on the counter that the color was still so brilliant. I got to thinking hey maybe these would make great sprinkles… And the rest is history … as you can see. If you are on the fence about the spring consider planting edible flowers. They can grace your landscape and your sense of smell 🤩.
🤓 If you would like an incredible edible flower resource check out Alison Wu’s @alison__wu blog! Not all flowers or edible so it’s important to take care when you consider which ones you’d like to eat. Please check with your local garden center about organic gardening practices and which ones are edible. Also, many commercial flowers will be sprayed with chemicals that would make them inedible the best practice is to grow yourself to make your own edible flower sprinkles.
The blend pictured her is rose, calendula, stock, lavender and rosemary blooms. I love to save them from the time they bloom until later in the year when they can be harder to find. I open up the box I store them in and it is like buried treasure.
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