Sure, flowers are pretty to look at. But let's not forget that they're lovely to eat, too.And no, wanting to macerate the delicate petals of clover and nasturtium with the power of your molars doesn't make you a sadist. When you make this dish, you'll feel more like, well, an artist.Esben Holmboe Bang of Maaemo in Oslo, Norway created this simple dessert after cruising through our garden and picking flowers, fennel fronds, radish pods, and berries—unripe blueberries, for their tartness, and heirloom Alpine strawberries known as Reine de Vallée for their candy-like sweetness.From there, it's simple. Crush up the flowers and blueberries into a paste, then toss the paste with more berries and a mixture of sugar and vinegar. Top with intact flowers. Ta-da.
After all, instead of sending flowers to a cutie, why not feed them? And hey— fresh-picked berries aren't half bad, either.