The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes use daylily buds, Romans used rose and violets, Italians and Hispanics gave us stuffed squash blossoms and there are the Asian Indians who use rose petals in many recipes. Dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.
Dale Robinson, who once taught school in Richmond and Mathews, and who designs jewelry and baskets, has incorporated all of these uses. She has become very knowledgeable in how, why and when to add some spark to your cooking by including in-season flowers. She graciously shares it with others, giving programs on the subject or presenting dishes including flowers, whether at home or at the Garden Club of Mathews where she serves as program chairman. She and her husband Tom have been associated with the county for over 29 years but ...