Sooo close to arriving at Rosslyn, but these peony blooms (Paeonia lactiflora) have exploded into exuberant bloom before I made it back. A false start. Preterprecocious peonies, at least from my present perspective.
Fortunately Pam documented these peony season precursors. (Thanks, Pam!) Beautiful debutants, welcoming Rosslyn arrivals. Our arrival. Shortly. But, inevitably rain will arrive, as if on cue, once the peonies bloom…
Preterprecocious Peonies Haiku
Pink plumage, printemps’
preterprecocious coquet,
flouncy peonies.
Perhaps micropoetry might capture a petal or three. And offering it up to the universe just might invite a rain free reprieve?
Bursting with color and perfume, peonies might seem an unlikely culinary accessory. But the roots and petals are, in fact, edible. Of course anybody who’s cultivated propones (preterprecocious or otherwise) would resist disinterring peony roots for eating. But the petals?
Peony… petals taste lovely fresh in salads, or lightly cooked and sweetened. (Source: Edible Flowers Guide, Thompson & Morgan)
While I’m hoping to catch these beauties in person shortly, at least I can rest assured that foraged flower petals will be an option.
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