Mother's Day arrives when spring's flowers are in full glory, so it's no surprise that flowers are a traditional way to express appreciation for our moms. Why not give that lovely tradition a new slant by making some edible flower recipes?

If elderberry shrubs have already started to bloom where you live, start some of this delicious elderflower syrup now and it will be ready before the weekend. Use it to make drinks, or drizzle it over fresh fruit.

Crystallized violets or other edible flowers make pretty dessert garnishes.

Okay, these next two suggestions won't be ready in time for this year's Mother's Day. But start them now and eventually you'll have beautiful bottles of dandelion wine and wisteria blossom wine - two very special gifts to share with mom in the future.

Photo ŠLeda Meredith

Hot chile peppers and cilantro (coriander) are two ingredients I absolutely must have if I'm concocting Mexican-style dishes for Cinco de Mayo (or anytime). But chile peppers are only in season where I live from midsummer through early fall, and cilantro is fabulous fresh but doesn't keep well.

Fortunately, pickled hot peppers are arguably the easiest food preservation recipe ever. The pickled taste pretty much disappears once they are cooked or incorporated into a recipe with other ingredients.

And as for cilantro, well the absolutely best idea is to grow your own if you can. But if you're buying your fresh cilantro at the store, chances are you're getting a much bigger bunch of it than you can use within a couple of days. Here are some ways to keep cilantro's fresh flavor going in your kitchen.

Photo ŠLeda Meredith 2012

When tender pods of freshly picked peas appear at the farmers' markets, I know we're into the peak harvests of midspring. I eat most of mine within hours of bringing them home, but I also put up some to enjoy later in the year. Freezing peas is by far the best way to preserve them.

Another springtime treat is rhubarb. I love simple rhubarb compote, but sometimes I play around with variations. Rhubarb loves ginger, and that tangy combination is one of my favorites.

I also freeze chopped rhubarb. In a few weeks I'll enjoy it in pie with the first strawberries of the season. No need to blanch before freezing - raw rhubarb can go straight into the freezer.

How to Blanch and Freeze Peas

Easy Rhubarb Compote

Ginger - Rhubarb Jam

Photo ŠLeda Meredith

I posted a book review earlier this spring about Preserving Food Without Freezing or Canning (one of my favorites). This time I want to recommend a book that is my favorite reference for safe canning and freezing: Putting Food By.

Now in an updated 5th edition, this is the book I turn to most often when I need to look up how long to process canning jars and other safety-related information.

I've got dozens of food preservation books, but I think if I had to choose just two it would be these. And if you're just getting into food preservation, and aren't sure which of the numerous books on the topic to get started with, I heartily recommend that you begin with these.

Putting Food By, 5th Edition - Full Review

Preserving Food Without Freezing or Canning - Full Review

Photo ŠPlume publishing