Greenthumbers bring flowers to kitchens

ATLANTA - Need to add some kick to your everyday recipes? Next time you go grocery shopping, stop by the florist. <br> <br> 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> <br> Chip Ulbrich of Atlanta&#39;s The Food Studio shared his specialty: baked mussels with a saffron aioli sauce. <br> <br> Saffron -- which is found in the stigmas of certain species of iris -- is one of Ulbrich&#39;s favorite flower ingredients. <br> <br> Ulbrich also experiments with lavender, which is becoming a popular in everything from meat dishes to teas and desserts. <br> <br> For something spicier, Melinda Cudworth of Habersham Gardens recommends nasturtium -- a peppery plant that&#39;s gives ordinary salad greens a punch. <br> <br> 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> <br> Chefs recommend choosing the freshest flower possible. They also say to stick with organic, edible flowers -- avoid unidentifiable plants, or those sprayed with chemicals.

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