Fried Acacia and Elderflower Blossoms
(From Olha Franko's book <em>Practical Kitchen</em>) There are accounts that the Romans and Greeks added edible flowers to salads, and also ate candied flowers such as acacia, elderflower, nasturtium, cornflower, and zucchini blossoms. In the 15th century, the Italian philosopher and gastronomy scholar Bartolomeo Sacchi devoted a long chapter …