4 to 6 sunflowers
1/3 cup Petite Edibles, any variety
Cut the flower head from the stem as close as possible to the head and remove all the flower petals.
Wash the flower heads and place them in a shallow pan with enough water to cover heads.
Simmer for 5 to 7 minutes.
Remove the flower heads from the pan and place in a glass baking pan; drizzle the heads with olive oil, salt and pepper (to taste), and your choice of herbs such as basil, marjoram or savory.
Add a small dollop of butter to the top of the flower and bake at 375 for 15 minutes.
When they come out of the oven, sprinkle with parmesan cheese.