...consists of parsley, rosemary and thyme and is one of the favored combinations around the Mediterranean for roasts.

• Mince the herbs finely, mix with a little soft butter and rub all over the outside of meats to roast. During the roasting time, do this two more times. The pan juices should have a good, strong meat and herb flavor to make gravy.

• Put quartered potatoes and carrots (that you have tossed with a little oil to coat) around the rack you're roasting meat on during the last hour of cooking. Chop three tablespoons of herbs and sprinkle over the vegetables.

• Chop herbs very finely and mix well with several cloves of well-mashed garlic and a little olive oil. Make lots of little cuts a couple inches apart in a leg of lamb or veal and insert teaspoons of the mixture in the cuts. Spread any remaining over the outside and roast as usual.

• Lay the herbs on a flank or skirt steak with minced garlic and roll it like a jellyroll and tie with twine. Brush the outside with oil and roast at low temperature (250-300) until medium rare (130 center temperature). Remove from the oven and let rest for 15 minutes. Slice thinly across the grain and serve with pan juices and buttered parsley potatoes.

... include pansies, marigolds, snapdragons, chive flowers, sage flowers, and others we select.

• Decorate buffet platters with edible flower borders and use the same flowers in the mayonnaise and sauces.

• Add edible flowers to salads for a striking appearance and wonderful flavors.

• Infuse vinegars with different edible flowers for a week or two, and then set out little cruets of them for guests to use at dinner parties.