Sing of my colors! Plant me in gardens!
Admire my beauty! Chefs use me as culinary
decoration adorning food such as salads.
They prepare a vinaigrette, sauces, and dips with tulips.
The petal color determines the flavor of the tulips.
Red is sweet; white is spicy; yellow can be bitter.
These edible petals are famous, versatile and
medicinal. From far and wide, people travel to
observe the beauty of these magnificent flowers.
Recently our daughter and her husband traveled to
a festival of tulips on Long Island. Most folks know
that the Netherlands burst forth with an array of tulips
in glorious colors each Spring. They undergo seasonal
emotions and are hardy. In our spring snow this past
week, we found the tulips still standing but leaning
together for warmth. Today they are lavishing the sun.
A symbol of rebirth each spring, tulips are like
humans. They have a lifespan from birth to upright
position. Tulips bloom in many shapes, sizes, and colors
until their demise after fading with age. I have never
tasted a tulip petal but have been known to consume a
nasturtium which are harvested for their leaves and
flowers. Some folks consume dandelion greens in salads
and make a wine from them. For now, I am content
to admire the colorful beauty of the tulips in our
gardens. Shapes, sizes, colors, and textures have
intrigued me in artwork. Quilters and sewing artists
have long had a love affair with the colorful tulip.