"Please Don't Eat the Daisies"

Don't eat the daisies but try the pansies instead! Edible flowers add flavor, create a beautiful presentation, and can add a touch of elegance to any menu. Not every flower is edible and sampling some flowers can make you very sick. A Google search for "edible flowers" resulted in 502,000 websites. So, do some research before adding any flower to your recipe. I learned that English daisies are edible.
My garden has mint, violet, thyme, and lavender that comes back every spring. I am going to add nasturtiums and scarlet runner beans, and since we have an apple tree that we do not spray, I am going to experiment with apple blossoms. Never use pesticides or other chemicals on any part of any plant that is edible. You could lightly wash the flowers but shaking and checking between the petals is best for removing bugs and insects. If you don't have a garden your local supermarkets and specialty grocers will have some edible flowers and buds in stock.
For the Vanilla-Almond Panna Cotta recipe I garnished with snap dragons and fresh blue berries. I was the Food Stylists for
Image Studios when this photo was taken. The recipe is from "Sandra Lee Semi-Homemade Cooking 3".
Ingredients:
1 cup almond milk
1 package (1/4 ounce) unflavored gelatin
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Chocolate fudge syrup, choice of edible flowers or fruit.

1. Pour 1/3 cup of almond milk into a small bowl and stir in gelatin. In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to a boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.
2. Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add extracts and cook for 1 minute, stirring constantly. Remove from heat and pour into six 4-ounce individual ramekins. Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours and up to 8.
3. To remove, run a knife around the sides of each ramekin and invert over a serving plate. Garnish as desired.