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Roses are red,
Violets are blue,
Please don't kiss me,
Cause I have the flu.
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Welcome to YourWeb.Info Shopping Mall! | Where are edible flowers sold? Do not go running out to the florist, as bouquets are generally toxic - not exactly the ideal ingredients. If you have not cultivated your own garden, try exploring specialty spice stores, gourmet markets or farmer's markets. These types of vendors will most likely be selling edible flowers. Or, if you feel like being closer to nature, why not pick your own dinner - venture out into a nearby meadow with an edible flower guide.
Edible flowers are extremely fragile and can not be conserved in the refrigerator, and thus must be consumed as quickly as possible. While waiting to cook the flowers, place the stems in a bit of water to keep them fresh. When ready to prepare them, delicately rinse each flower in cold water, and then dry them, carefully blotting each piece with paper towel. Remove the stems, using a knife if necessary. Then using tweezers, gently take off the pistil, petals and small leaves. |
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Edible Flowers
(PART 2 of 3)
Below is the continuous of our 3 parts of "Edible Flowers". We hope that you can use the information that is presented here today. We ask that if you see an information here that is not right or if you would like to add to the list of "Edible Flowers" you can do so by sending your information to YourWeb.Info
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.
Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Good raw or steamed. Also made into wine. Young leaves taste good steamed or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice. Makes a potent wine.
- Dandelion Pesto
- Dandelion Quiche
- Dandelion Salad
- Dandelion Wine
Daylilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce chestnuts, beans or melon. Their flavor is a combination of asparagus and zucchini. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lillies may act as a laxative.
- A Salad of Flowers and Herbs
- Daylilies Fritters with Strawberries
- Daylilies Stuffed with Oriental Crab Salad
Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself - to season hot or cold soups, seafood, dressings or dips. Seeds used in pickling and baking. In early spring it is used for its leaves and then later in fall for its seeds.
- Cheery Dill Salad
- Gravlax, the Scandinavian cured salmon dish
Elderberry - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. CAUTION: All other parts of this plant are poisonous! Do not even eat the stems of the flowers!
- Elderberry Blossom Wine
- Elderberry Blossom Syrup
English Daisy - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.
Fennel - Lovely, star-burst yellow flowers have a mile anise flavor. Use with desserts or cold soups, or as a garnish with entrees. Tastes like sweet licorice.
- Fennel and Watercress Soup
- Halibut with Fennel and Golden Tomatoes
- Shaved Fennel with Blood Oranges, Pomegranate, and Pecorino
Fuchsia - Blooms have no distinct flavor. Slightly acidic. Explosive colors and graceful shape make it ideal as garnish.
Gardenia - Intensely fragrant light cream-colored blossom used for decorative purposes. In the Far East, dried gardenia blossoms impart fragrance to jasmine tea. Tastes has light sweet flavor.
Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.
Garlic Blossoms - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
- Cheesy Chive Blossom Omelet
- Chive Blossom Butter
- Chive Blossom Vinegar
- Fennel and Chive Blossom Souffle
- Potato Salad with Chive Blossom Mayonnaise
- Baked Blue Flower Chive Omelet
Geranium -
Gladiolas - Flowers (anthers removed) have a nondescript flavor (taste vaquely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads.
Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Boiled, makes a nice beverage.
Hollyhock - Very bland tasting flavor. Nondescriptive.
Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them!
- Honeysuckle Strawberry Sorbet
- Honeysuckle Wines
Hyacinth - The bulb of this plant is edible and was a particular favorite of the Nez Perce Indians. It was eaten either raw or cooked and has a sweet, nutlike flavor.
Hyssop - Should be avoided by pregnant women and by those with hypertension and epilepsy.
Iceland Poppy - The red or orange petals have a slightly bitter taste, so use sparingly. Not to be confused with opium poppy (Papaver somniferum) which is illegal to grow in the US.
Impatiens - Very bland, nondescript flavor.
Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea.
Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads. Contains saponins and may be toxic in large amounts.
- Johnny Jump-Up Flowers as Edible Garnishes
Lavender - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.
- Cottage Cheese-Herb Bread
- Crostini with White Truffle and Olive Paste
- Grilled Pork Chops with Lavender Flowers
- Lavender Creme Brulee
- Lavender Custard, Lavender Infusion, and Lavender Jelly
- Lavender Focaccia
- Lavender Hazelnut Bread
- Lavender Jelly
- Lavender Sorbet
- Lavender Tea Cookies
- Peppered Lavender Beef
Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as a herb tea, and used to flavor custards and flans. It has a sweet, lemony scent and is used for teas to relax and ease digestion.
Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads.
Linden - Small flowers, white to yellow was are delightfully fragrant and have a honeylike flavor.
Mallow - Sweet delicate flavoer.
Marigold - Spicy to bitter flavor.
Marjoram - All marjorams are oreganos, since the genus name for both is origanum, but not all oreganos are marjorams. All are members of the Lamiaceae family, the mint family. marjoram's more delicate character has it classified as a summer annual in most regions. Marjoram leaves are best used fresh, as their flavor is sweeter and milder. Flowers are a milder version of plant's leaf. Use as you would the herb.
- Confetti Polenta with Marjoram
Mint - The flavor of the flowers is minty, with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.
- Mint and Yogurt Refresher
Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches. Mustard health benefits: Mustard not only stimulates the appetite by increasing salivation up to eight times, it also has digestive, laxative, antiseptic and circulative stimulant properties. As a digestive aid in moderation, mustard neutralizes toxins and helps ward off an upset stomach. To much can be an irritant.
- Dijon Mustard: This variety was the first to be regulated. It originates in Dijon, France, and is made with brown and/or black seeds, seasonings, and verjuice (juice of unripened grapes), white wine, wine vinegar or a combination of all three. Pale tan to yellow in color and usually smooth in texture. If it is labeled Dijon-style, it is most likely made in the same manner but it is not from Dijon, France.
- Bordeaux Mustard: Made with grape must (unfermented wine grape juice), usually pale yellow in color.
- Beaujolais Mustard: Similar to Bordeaux, but made with different grapes lending a deep burgundy color.
- Creole Mustard: Brown mustard seeds are marinated in vinegar, ground and mixed with a hint of horseradish into a hot, spicy mustard.
- Meaux Mustard: Also called whole-grain mustard. Roughly crushed, multi-colored mustard seeds mixed with vinegar and spices.
- German Mustard: Mild to hot, spicy and mildly sweet. It can range from smooth to coarse-ground, pale yellow to brown in color.
- English Mustard: Made from both white and brown or black seeds, flour, and turmeric. Usually bright yellow in color with an extremely hot spiciness to the tongue.
- Chinese Mustard: Normally served as a dipping sauce with Chinese foods. Made from mustard powder and water or wine mixed to a paste. There's nothing fancy about it, making it easy to prepare at home. Be sure to let homemade Chinese mustard rest about 15 minutes for flavor and heat level to develop fully, but no longer as it rapidly loses both within about an hour.
- Sweet Mustard: Includes a variety of honey mustards. These are mustards sweetened with honey, syrup, or sugar, and can begin with a base of hot or mild mustard seeds depending on personal tastes.
- American Mustard: Also called ballpark mustard or yellow mustard due to its bright color, this mildest-flavored mustard is popular at ball parks as a favored condiment for hot dogs. It is made with white mustard seeds mixed with salt, spices and vinegar, usually with turmeric added to enhance the bright color. This style was first manufactured in 1904 by George T. French as "Cream Salad Mustard," and has become the standard for yellow mustard in America.
- Flavored Mustard: The addition of various individual herbs, spices, vegetables, and fruits result in such mustards as horseradish, chili, lemon, raspberry and even blueberry flavored mustards. There are literally hundreds to choose from and make, limited only by your imagination.
- Amaretto Spinach Salad
- Apple Bourbon Baked Ham
- Bacon and Double Cheeseburger Loaf
- Baked Ham in Champagne
- Barbecued Jerky
- Barbecued Meatloaves
- Barbecue Spice Mix
- Barbecued Sugar-Spice Salmon with Cocoa
- Basic Country Mustard
- BBQ Spareribs
- Beef Stuffed Squash
- Boston Baked Beans
- Bourbon Barbecue Sauce
- Chesapeake Bay Seasoning Mix
- Chicken Wings Pacifica
- Chinese Hot Mustard
- Chutney Cream Cheese
- Coarse-Ground Mustard
- Coffee Barbecue Sauce
- Crab Cakes
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