Ingredients:
4 to 6 sunflowers
1/3 cup Petite Edibles, any variety
Preparation:
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.