"Not one of flora's brilliant race
A form more perfect can display;
Art could not feign more simple grace
Nor nature take a line away."
From "On Planting a Tulip-Root"
James Montgomery 1771-1854
~ from Edible Flowers (Cathy Wilkinson Barash)
12 brightly colored 'pesticide free' tulips (reds, yellows, oranges or multicolored are preferable)
2 drained cans albacore tuna packed in water
4 chopped stalks of celery
1 tsp. curry powder
1/3 cup mayonnaise
- Remove petals from 8 of the tulips, cutting off 1/4 inch where petal was attached (this can be bitter).
- Julienne petals. In a large bowl, mix tuna, celery, curry and mayonnaise. Add julienned petals and gently toss.
- Cut off stems and remove the pistils and stamens from the 4 preserved tulips. Lay each tulip on a bed of lettuce. Gently spoon tuna mixture into the tulips. (This is also good with your favorite chopped chicken salad recipe.)
NOTE: Though 'pecticide-free' tulip petals are edible (never eat the bulb), some people have allergic reactions, which vary from species to species, producing a rash or numbness. Unless highly allergic, a few petals should be harmless. Stuffed tulips make a beautiful presentation. Do not eat flowers from the side of the road, florists or garden centers.
April garden tulips