Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
Lilac blossom scones are the perfect vehicle for big gobs of irresistibly tart and sweet rhubarb curd.
Lilac is my favourite flower and I wanted to close its gorgous fragrance into a jar.
What is available right now in southeastern Connecticut for wild food foragers.
Infuse a simple custard with lilac flowers for spring's most elegant dessert.