were concerned, but to author Susan Belsinger it's lost none of its magic in the kitchen.

Her cookbook Flowers in the Kitchen, which is available at the Bermuda Library, contains a varied collection of recipes all using edible flowers in the ingredients.

"People have been eating flowers since time began,'' Ms Belsinger insists.

"The best introduction to eating flowers is to proceed with caution, take little nibbles to get to know their flavours.'' So here's a sampling. Let the nibbling begin!' NASTURTIUMS FILLED WITH GUACAMOLE Nasturtium blossoms are a wonderful foil for guacamole because they are slightly piquant. The jicama provides a nice, crunchy base. If you don't have jicama, Jerusalem artichokes are a good substitute. 1 large avocado 2 teaspoons lime juice 1 small ripe tomato, very finely chopped 2 tablespoons finely minced onion 1 jalapeno or serrano chili, seeded, finely minced 1 small clove garlic, finely minced About 20 nasturtium blossoms 1 small jicama Lime juice PEEL avocado, remove pit. Mash flesh in a bowl with a fork, add 2 teaspoons lime juice. Blend in tomato, onion, chili, and garlic. Add salt to taste. Let mixture stand, covered, while preparing nasturtiums and jicama.

Rinse nasturtiums carefully and pat them dry. Peel jicama and slice it about 1 inch thick. Cut slices into pieces about 2 x 2 inches (They don't have to be perfect squares, leave the rounded edges). They should be just the right size to accommodate a nasturtium filled with guacamole. Squeeze a little lime juice over the jicama slices.

At this point, the guacamole, jicama, and nasturtiums can be kept for a few hours in the refrigerator, if necessary. To assemble the appetisers, hold nasturtiums at the base and use a teaspoon to fill them carefully with the guacamole. Set each filled nasturtium on a slice of jicama and arrange on a serving platter. Prepared appetisers can be kept very briefly in the refrigerator or served immediately. Yield: about twenty appetisers.

ASPARAGUS WITH SESAME AND CHIVE BLOSSOMS Since chive blossoms are so strong in flavour, I add them at the last minute in this recipe.

1 lb. asparagus, washed, trimmed, and cut diagonally into 1-inch lengths 1 tablespoon olive oil 1 tablespoon sesame seed 2 tablespoons fresh snipped chives About 16 chive blossoms, stems removed to separate flowers About 1 teaspoon soy sauce Salt and freshly ground pepper to taste A few whole chive blossoms for garnish BLANCH asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under cold water and drain well.

In a skillet, heat oil over medium heat and add sesame seed. Stir for 1 minute, add snipped chives and stir 1 minute more. Add asparagus and soy sauce to skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook a minute or two.

Remove lid, sprinkle chive blooms over asparagus, and cover for 1 to 2 minutes so that blooms steam briefly. Stir lightly and taste for seasoning. Serve hot.

Garnish each plate with a whole blossom or the serving dish with a few. Yield: 4-6 servings.

ARTICHOKE AND POTATO SALAD WITH FENNEL FLOWERS The complementary flavours of fennel and artichokes elevate a humble potato salad to new heights.

2 large artichokes 1 lb. new potatoes 1 small onion 1 large yellow bell pepper, roasted, seeded, and peeled About 1 cup olive oil 3 or 4 umbels of fennel flowers with stalks about 6 to 8 inches long Juice of half a lemon Salt and freshly ground black pepper REMOVE leaves, stems, and chokes from the artichokes and trim away the tough parts. Put hearts in water with one tablespoon of lemon juice.

Scrub potatoes, cut into 3 inch dice, and steam until just tender. Transfer them to a bowl to cool.

While potatoes are cooking, cut onion into quarters lengthwise and slice it crosswise into 1 -inch slices. Soak onion in cold water. Cut pepper into strips lengthwise and cut strips into 1-inch lengths.

Pat artichoke hearts dry and cut them in half crosswise. Slice halves crosswise in 1 -inch slices. In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Saute artichokes, stirring occasionally, for about 5 to 6 minutes, until crisp-tender.

Slice two of the fennel stalks very thinly, and put them in a small bowl. Snip flowers into another small bowl and reserve them for garnish. Add remaining olive oil and lemon juice to bowl containing sliced fennel stalks.

Season generously with salt and freshly ground pepper and blend well with a fork. Pour this dressing over warm potatoes and toss well. Squeeze onion dry and add it to potatoes with sauteed artichokes and peppers. Toss salad well, taste, and adjust seasoning. Serve in a shallow bowl, perhaps on a bed of greens, warm or at room temperature. Scatter fennel flowers over the top.

Yield: 3-4 servings.

PASTA WITH DAYLILY BUDS AND MUSHROOMS Serve this pasta dish garnished with homemade croutons made from one or two slices of bread torn into small pieces and sauteed in a little butter until they are crispy and golden brown.

About 6 oz. oyster or shiitake mushrooms 1 heaping cup daylily buds, 1 1 to 2 inches long 2 tablespoons unsalted butter 2 tablespoons olive oil 2 shallots, finely minced 1 teaspoon fresh chopped marjoram 1 tablespoon fresh chopped Italian parsley Salt and freshly ground pepper Freshly grated Parmesan cheese 1 lb. fresh fettuccine noodles PUT pasta water on to boil while preparing vegetables. Clean mushroom with brush or damp paper towel; do not rinse. Tear them into large, bite-sized pieces; remove tough stems of shiitakes. Rinse daylily buds and pat dry.

In a large skillet, heat butter and oil over medium heat. Add shallots and saute for about a minute. Add mushrooms and stir for a minute or two. Add daylily buds and stir for 2-3 minutes more. Add herbs and season with salt and pepper. Cover skillet and let stand over very low heat for a few minutes while pasta cooks. Drain pasta, add to pan of vegetables and toss well. Add another tablespoon of butter or olive oil if necessary. Taste for seasoning and serve hot. Garnish with bread crumbs if desired, and pass the Parmesan. Yield: 4 servings.

MUSHROOM SALAD WITH LEMON GEM MARIGOLDS The slight bitterness and hint of citrus of the marigold blossoms enhances the earthiness of mushrooms in this hearty salad. 3 cups thinly sliced mushrooms About 3 cups tender baby lettuce leaves About 1 cup chicory leaves 2 tablespoons fresh snipped chives 1 cup fresh dill sprigs Handful of `Lemon Gem' marigold blossoms Small handful chive blossoms Mayonnaise Zest of 1 lemon Handful `Lemon Gem' marigold petals 1 clove garlic 1 extra large egg yolk 3 cup olive oil 1 to 2 tablespoons lemon juice Salt and freshly ground pepper DO NOT wash the mushrooms; if they are dirty, brush them with a mushroom brush or a slightly dampened paper towel before slicing them. Wash salad greens and spin or pat them dry. Rinse herbs and flowers if necessary and pat dry. Keep salad ingredients cool until ready to assemble.

Lemon Mayonnaise This mayonnaise can easily be prepared in a blender, but it tends to have a creamier texture when prepared by hand.

PUT lemon zest, marigold petals and garlic in a mortar and bruise them well.

Stir in egg yolk. Add oil, drop by drop, until mixture beings to thicken, then in a fine stream, until mayonnaise emulsifies. Stir in the lesser amount of lemon juice and season with salt and pepper. Mayonnaise should be a bit tart.

Taste for seasoning.

Toss mushrooms lightly with about one-third of the mayonnaise; add a little more mayonnaise if they are not moistened enough. Arrange greens on a chilled platter. Scatter chives and dill over the greens. Arrange mushrooms on the salad. Scatter marigolds and chive blossoms over the salad. Pass remaining mayonnaise as salad is served.

Variation using `Tangerine Gem' marigolds : Prepare salad as above but use golden beets, cooked until crisp tender, in place of the mushrooms; `Tangerine Gem' marigolds, orange zest and juice in place of lemon. Yield: 6 servings.

ICED TEA SORBET WITH MINT BLOSSOMS Use any kind of mint you like best in this delicate, deliciously cooling sorbet. Spearmint is my favourite for the recipe.

1 quart boiling water 4 teaspoons black tea or 4 teabags (A good combination is 3 parts Darjeeling or orange pekoe and 1 part Earl Grey tea) About 20 mint flower heads 1 cup sugar Juice of 1 lemon (about 3 tablespoons) Mint blossoms for garnish Thinly sliced lemon for garnish BREW a pot of tea, add mint blossoms to the pot along with the sugar, and steep for 15 to 20 minutes. Strain tea through a strainer to remove mint blossoms and tea leaves. Cool tea to room temperature.

Add lemon juice to the tea and refrigerate until cold. Pour the cold tea into the container of an ice cream maker and process according to manufacturer's instructions. Serve immediately or place in freezer.

If the sorbet is frozen very hard, let it sit for a few minutes and process it in a food processor just before serving until it is fluffy and free of lumps.

Serve it in an elegant glass, garnished with a thin slice of lemon and a mint blossom or two. Pass your favourite tea cookies. Yield: one quart.

DROP SCONES WITH ROSE PETALS AND PISTACHIOS These are a bit more exotic than your everyday scone and they are drizzled with a rose icing for a more dominant rosy flavour. If you prefer to serve them in a more traditional manner, pass very lightly whipped cream and rose petal jelly as accompaniments.

2 1 cups unbleached white flour 2 teaspoons sugar 3 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 2 to 3 pinches cinnamon 4 tablespoons unsalted butter 1 cup shelled pistachios, lightly toasted and coarsely ground 1 cup cream 1 teaspoon rose water A good handful of rose petals 1 cup confectioner's sugar 1 tablespoon rose jelly OR 1 tablespoon red currant jelly mixed with about 1 teaspoon rose water PRE-HEAT oven to 425 degrees F. Combine dry ingredients in a large bowl and blend thoroughly. Cut in butter until mixture resembles a coarse meal. Stir in pistachios. Stir cream together with rose water. Rinse rose petals and pat dry. Shred them finely -- there should be about 2 tablespoons. Stir petals into cream, then stir liquid into dry ingredients to form soft dough.

Drop the dough by heaping tablespoonfuls onto an ungreased baking sheet. Bake scones 10-12 minutes, or until golden brown. Prepare the icing while scones are baking.

Flower power! From Page 34 ICING FOR DROP SCONES WITH ROSE PETALS COMBINE confectioner's sugar, jelly, and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seem too thick -- it will melt a little if applied while the scones are warm.

Remove scones to a baking rack to cool slightly before drizzling them with icing. They are best served warm, right after baking.

If preparing them in advance, cool completely without icing and store in an airtight container. Wrap them in foil and gently reheat at 325 degrees F for 10 to 15 minutes. Drizzle icing over them while they are warm. Yield: about two dozen scones.

GOLDEN CORN MUFFINS WITH CALENDULA PETALS Calendula petals add a bright colour accent to these hearty, wholesome muffins.

1 cup stone-ground cornmeal 3 cup unbleached white flour 2 teaspoons baking powder 1 teaspoon salt 2 extra large eggs 1 cup milk 3 tablespoons corn or vegetable oil 3 cup grated cheddar cheese 1 cup corn kernels, fresh, or frozen and thawed 1 cup calendula petals BUTTER a muffin tin and pre-heat oven to 375 degrees F. In a mixing bowl combine cornmeal, flour, baking powder and salt. In another bowl, beat eggs and add milk and oil, blending well. Stir cheese and corn into the wet ingredients.

Pour wet ingredients into dry ingredients and blend. Stir calendula petals into the batter. Fill muffin tins almost full, dividing batter evenly.

Bake for 20 minutes or until golden brown. Let stand 5 minutes, remove muffins from tin, and serve warm with or without butter molasses. Yield: one dozen large muffins.