*I have a lot of pictures. I mean...A LOT. A**loads of wasted food portraits that never get written about or otherwise posted. So welcome to I Spy, where one can get the bits and bites that so often fall between the cracks.
The Man's family home has a garden just bursting with roses and herbs, and when I was last there, the bees were drunk and loopy on a plethora of rosemary flowers...seemed as good a reason as any to try them.
Eye-catching, delicate, and delicious, these 'lil violet blossoms are ideal for when you want a herbaceous hint, rather than a pine-y shiner. They throw open the doors for subtler foods that rosemary proper tends to bully.
I bet they'd be good in lemonade...on angel food cake with whipped cream and berries...on soft cheeses with almonds and honey...infused in panna cotta...as honey and rosemary flower ice cream...or even sprinkled on a pea risotto or corn bisque.
For those inclined to snazzy homemade gift-giving: Rosemary blossom jelly (Why not? There's rosewater jelly!), infused simple syrup, or petal-dotted honey. (Fitting, as it was gorging bees that led me here.)