It Just Makes Sense
If you’ve listened to Farmer Lee Jones for very long, you’ve heard him say that “people eat with their eyes first.” And, he’s right. To a point. In truth, it’s not until all five senses engage that we truly experience the fullness of what it means to taste.
When making a Sunday brunch reservation feels like trying to score tickets to a Beyoncé concert, you know you’re on to something good. That’s kind of how it is at the Army Navy Country Club’s Mother’s Day brunch.
The use of edible flowers in culinary dishes and beverages was quite common during the Victorian era in England, as they appreciated them for their flavor and aesthetics. Desserts were “almost always lavishly decorated . . . Cakes often were flavored with rose water and caraway seeds, and candies with lemon verbena, lemon balm and mint. Both fresh and candied edible flowers decorated dessert plates, tea sandwiches, and petits fours . . . nonalcoholic elder-flower beverages ended many a fine meal.”
“Flowers,” as Farmer Lee Jones points out, “have been used as inspiration for a myriad of things for thousands of years.” They are “one of the most intimate, seductive things that exist. It’s a flower, it’s to attract. You get the beauty of the color, but you also get the aroma and the bouquet of that flower.”
Powerful and unique, edible flowers have been used for thousands of years by Roman, Chinese, Middle Eastern and Indian cultures. Victorians used flowers in salads, pickled them for winter storage or candied them for garnishes.