There are no flowers growing in the garden in the dead of winter so I had to force it by making them myself for an outdoor party. Finally we have one week of sun in January. We are going out to enjoy the outdoors and pick the flowers and eat them too. Flowers that don't wilt for days or before they do, can stir-fry them in a wok for a quick meal. They are after all carrot, daikon, beet, and radish flowers. The phoenix that is of red and orange carrots will add color to the stew. Here are some of the vegetables I carved for this crowded picture.
I love to work with green daikon for its lovely color. These look more like succulents than flowers, I think.