Edible Floral Garnish (Dedicated to Bergy)

Step 1: NOTE: Before we start the Prep Steps, I need to say that I frankly think it’s easier to eyeball the pic & duplicate it than to follow more-complex directions. That said, directions are part of the process so read through them & decide your own best method.

Step 2: Do not peel the cucumber. Cut off 1 tapered end of the cucumber & discard it.

Step 3: Cut 3 segments (3/4 in wide) from the cucumber & halve each thru the center. You now have 6 segments.

Step 4: Place 4 of the segments (center cut side down & rind side up) on your cutting board & cut each diagonally so you have 8 segments that will form the petals of the flower.

Step 5: Use 1 of the last 2 segments to thinly slice the half-moon shaped pieces that will form the stem of the flower & trim them as shown in the pic.

Step 6: Using a vegetable peeler, peel 1 or 2 strips of cucumber rind & cut into several leaf shapes as shown in the pic (Remember I warned you the "eyeball method" would be easier, but you do need to read the 'finishing touch" in Prep Step 7).

Step 7: The final step invites your creativity. The center of the flower can be made w/a variety of options. You can use cheese, an egg slice, a carrot coin, a halved cherry tomato (or chopped tomato), red or yellow bell pepper or even a slice of cucumber cut from the tapered end you were about to discard.