Did you know lilacs come from the same family as the olive tree? That being said this highly aromatic flower is a great way to flavour baked goods and treats like ice cream, sorbet and gelato.
You can also try making thislilac cordial known in Sweden as syrenersaft.
These are only available when zucchini is freshly picked so your best bet is to hit the farmers market early in the morning.
Because of their large size zucchini blossoms practically beg to be stuffed. Take a cue from the Italians and stuff zucchini blossoms with cheeseand steam them or dip in a batter and fry until golden. Heavenly!
Butterfly Pea Flower
This Asian blossom is prized for its vibrant blue hue and neutral flavour.
Most recently, dried butterfly pea flowers have been a hit in cocktails because they turn violet when combined with acidic ingredients like lemon. It’s a fun way to jazz up ice cubes too.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.