Female: Tulips, a synonymous with spring. If you’re looking for a perfect appetizer that would make a lasting impression, try tulips. They’re ready at the end of April. The petals are the edible parts. Some varieties tastes like beans some have a grassy flavor, while others are bland. Cooking dims their color so use them raw. The sweetest ones are white, peach or pink. Besides the obvious choice of adding minced petals to salad, you can use the flower as a container for a dip. To make a tulip cup, cut-off the stem at the bottom and remove the pistils entailments that are in the center, surround it with salad greens to keep it standing upright then add the filling of your choice, such as tuna or here, egg salad. The possibilities are endless. If you don’t want to use the whole tulip, use individual petals to serve dips, top them with fillings such as hamus or flavored cream cheese to delight the eye as well as the palette.