Whether planning a quiet dinner for two, or an end of summer cookout for 100, try incorporating a few flowers into the next meal. For centuries, many cultures such as Chinese, Middle Eastern, Indian, and even ancient Roman have practiced the art of flower cookery - preparing various parts of plants for consumption. The notion to eat certain parts of plants is one that does not come to many, but for those that do know what is safe to ingest, their taste buds rejoice.
Choose Healthy Blossoms To Eat
When picking flowers to be eaten, it is best to do so in the morning. This ensures their water content is the highest, deferring wilt. After picking, gently shake to remove any insects that may have been hidden and remove the pistil and stamen unless you are certain these parts are safe to eat. When eating petals from any flower, be sure to cut away the white area - it is often quite bitter.
Do not pick flowers in or near areas that have been sprayed with any pesticides or insecticides. These are inedible.
Some flowers to definitely avoid include (but are not limited to):
- azalea
- crocus
- daffodil
- foxglove
- oleander
- rhododendron
- jack-in-the-pulpit
- lily of the valley
- wisteria
Blossoms With A Zing
The blossoms of both chives and garlic provide a lighter flavor than those of their corresponding plants. Chive blossoms can be used in a variety of dishes where a light onion flavor will suffice. Garlic blossoms (which can be white or pink) provide a garlicky zing in salads.
The sunset colored flowers of the nasturtium have a sweet, spicy flavor, similar to watercress. They can also be stuffed with a light mousse for a decadent treat. A less expensive replacement for capers can be found in pickled nasturtium seed pods and the leaves add a bold, peppery taste to salads.
Decorative Blossoms
The blue, star-shaped flowers of borage make a wonderful addition to salads, chilled soups, and dips due to its cool, cucumber taste. When frozen in ice cubes, the flowers resemble little floating jewels in lemonade or iced tea.
Petals of carnations and gardenias are sweet enough to use for cake decorations when candied, wine making, and even as a special ingredient in desserts.
Johnny Jump Ups are also used in cake and dessert making, as well as floating in ice cubes.
Floral Salads
If a cranberry-like flavor is sought, try hibiscus petals sparingly in salads or boiled in water for a nice beverage.
Pansies add a grassy taste to salads and are often used more as a garnish for dishes.
Sprinkled freshly on top of any dish, the tiny white flowers of basil add an unexpectedly festive look and a mild basil taste.
Dandelions are often the scourge of any lawn, but they can also be a delight to any pallet. Their flowers have a sweet, honey-like flavor and are best when picked young - just before eating. Young leaves are often used raw in salads, but can also be steamed or sautéed. Their buds, which should be picked when tightly bunched at the center and gum ball in size, are even more appetizing, tasting much like mushrooms when fried in butter. They can also be enjoyed raw or steamed.
For an elegant touch to your salads, desserts, punches, syrups and jellies, try adding rose petals. All roses are edible, with flavors ranging from strawberry to green apple. Some also have a light, spicy undertone. The most prominent of these fruity flavors can be found in darker rose varieties.
Herbal Flowers
Several blossoms and leaves can serve as replacements for ordinary culinary herbs.
- Dianthus provides a flavor similar to cloves or nutmeg.
- Bee balm varies in taste depending on the blossom color. Most varieties are reminiscent of oregano, except for the red-colored variety, which has a mintier taste. The leaves of bee balm can be used as a substitute for the main ingredient in Earl Grey tea.
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Sharay Parkinson - As a child, I always loved to garden, but I never planned to make a living doing this until I realized how gratifying it is to cultivate ...
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