Edible Blossoms to Brighten Your Plate
*Herb blossom butter may sound just as decadent and silly, but it’s really just a prettier, more floral version of herb butter, perfect to dab on any mild white-fleshed fish, salmon or trout. Poached chicken breast? Yes, there too.
An herb’s blossom tastes like the herb itself. So thyme blossoms are subtly thyme-flavored; arugula blossoms taste like arugula, with a hint of honeysuckle. In season, look for blossoming herbs at the farmers’ market — or in the vegetable garden. Notice how an ordinary bunch of rosemary or sage is flecked with delicate, perfumed flowers.
A chive blossom is deceptive, too. It certainly looks harmless enough, perched above a bunch of chives. The pale violet sphere-shaped bloom is actually composed of myriad tiny bell-shaped blossoms clustered together. Declustered, the beautiful flowers appear dainty. Nibble on one, and you’ll see it is far stronger-tasting than a chive; it has the sharp bite of raw onion.'
https://www.nytimes.com/2017/05/25/dining/flounder-recipe-compound-butter-herb-blossoms.html?
https://cooking.nytimes.com/recipes/1018773-flounder-with-herb-blossom-butter
