ATLANTA - Need to add some kick to your everyday recipes? Next time you go grocery shopping, stop by the florist. <br>
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The Southeastern Flower Show drew crowds to its cookings shows Friday, as chefs displayed recipes that use edible fresh flowers to add a special flair to cuisine. <br>
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Chip Ulbrich of Atlanta's The Food Studio shared his specialty: baked mussels with a saffron aioli sauce. <br>
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Saffron -- which is found in the stigmas of certain species of iris -- is one of Ulbrich's favorite flower ingredients. <br>
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Ulbrich also experiments with lavender, which is becoming a popular in everything from meat dishes to teas and desserts. <br>
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For something spicier, Melinda Cudworth of Habersham Gardens recommends nasturtium -- a peppery plant that's gives ordinary salad greens a punch. <br>
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Bill Lipscomb -- a pastry chef at City Grill -- says he prefers aromatic rose petals in sorbets, and even steeps them for a sweetened tea. <br>
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Chefs recommend choosing the freshest flower possible. They also say to stick with organic, edible flowers -- avoid unidentifiable plants, or those sprayed with chemicals.
