Edible Flowers
(PART 1 of 3)
Following are some simple guidelines to keep in mind before you eat any type of flower:
Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.
Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
If pesticides are necessary, use only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use. Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.
Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
Most herb flowers have a taste that's similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new. After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times and was especially popular in the Victorian era. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance.
But one very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Identify the flower exactly and eat only edible flowers and edible parts of those flowers.
Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate.
Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions". There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups,etc.
Angelica - Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. Angelica is valued culinarly from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The root lends an interesting juniper-like flavor to breads. Often the leaves are minced and used as a part of a court boullion to season poaching liquid. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.
- Angelica Butter
- Angelica Candy
Anise Hyssop - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes.
- Anise Hyssop Honey Butter
- Anise Hyssop Tea Bread
Apple Blossoms - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. Eat in moderation; may contain cyanide precursors.
- Apple blossoms-infused hoeny; served with a good blue cheese, such as Roquefort or Stilton.
Arugula - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.
- Arugula Salad
- Arugula, Pear and Asiago Cheese Salad
- Arugula Salad With Stuffed Salmon Balls
- Arugula Salad with Gorgonzola Cheese, Argula Salad with Mushrooms Walnut, Arugula and Gorgonzola Crostini
Aquatic Plants - Cattails and Lotuc Leaves, Scalloped Cattails, Cattail Pollen Biscuits, Cattail Pollen Pancakes, Cattail Casserole and Cattail Flour
Banana Blossoms -
- Banana Blossom Ginataan
- Banana Blossom Salad
- Banana Blossom Salad with Duck and Ginger (Goi Vit Bap Chuoi)
- Banana Flower Salad
Basil - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look.
- Basil, Fennel, and Roasted Red Bell Pepper Pesto
- Linguine with Tomatoes and Basil
Bee Balm - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.
- Bee Balm Tea
- Bee Balm and Raspberry Summer Punch
- Monarda Sandwich Spread
Borage - Has lovely cornflower blue star-shaped flowers. Blossoms have a cool, cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
- Borage Flower Syrup
- Borage Jelly
Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.
Burnet - The taste usually is likened to that of cucumbers, very mild. Burnet can be used interchangeably with borage. Plucked whole and sprinkled on salads they add a refreshing spice. Try chopping the leaves and sprinkling them over fresh steamed veggies to add some zip. It blends well with tarragon and rosemary. In the summertime try adding whole leaves to iced drinks and punches for a decorative look and cooling taste.
- Herbs and Flowers Salad
- Onion, Corn and Potato Soup with Salad Burnet Puree
Calendula - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.
- Lynn’s Calendula Chicken Salad
- Calendula Petal Rice
Carnations - Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.
Chamomile - The flowers are small and daisy-like and have a sweet, apple-like flavor. Good as a tea.
Chevil - Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state.
Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. Buds can be pickled.
Chives - Depending on what kind of chives you get, they can tastes like mild onion flavor or garlicky flavor. Chives are a perfect flavoring choice for those on diets to restrict calorie, fat or salt intake.
- Alfredo-style Sauce with Fettuccine (Low-Fat)
- Anchovy Mashed Potatoes
- Asparagus Mimosa
- Baked Blue Flower Chive Omelet
- Baked Potatoes With Brie
- Ballymaloe Irish Stew
- Blue Cheese Potato Cakes
- Bourbon Shrimp Flambe
- Brown's Townhouse Irish Stew
- Caponata with Chives
- Caviar Eggs
- Chicken Colombo
- Chilled Gazpacho
- Chive Mashed Potatoes
- Christmas Cheese Crackers
Chive Blossoms - Use whenever a light oniony flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.
Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.
- Fried Chrysanthemum Fish Balls
Cilantro/Cilantro - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.
Citrus blossoms - (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony. Good for making citurs waters.
Clover - Sweet, anise-like, licorice. Raw flowerheads can be difficult to digest.
Coriander - To harvest the seeds, wait until they have turned from green to brown, then dry them and store in airtight jars. To release the best flavor, crush the seeds in a mortar just as you are ready to use them. Coriander is often used commercially as an ingredient to make medications more palatable.
Cornflower - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.
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