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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 3 of 3)
Part 3 and the last part in this series of "Edible Flowers". We hope that you have learned as much as we have in the research of edible flowers. This is the last part of YWI's "Edible Flowers" 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.
Nasturtiums - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
- Nasturtium Mayonnaise
- Nasturtium Sandwiches
- Nasturtium Soup
- Nasturtium Vinegar
- Pasta with Nasturtiums and Snow Peas
- Stuffed Nasturtiums
Okra - Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use. Tastes similar to squash blossoms.
Orchids -
Oregano - Milder version of plant's leaf. Use as you would the herb.
Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
Passionflower - Is used as a garnish. The 10 petals are said to symbolize the Apostles present at the Crucifixion, the 3 styles represent the hammers used to drive the nails piercing Christ's hands and feet and the five anthers represent the wounds he suffered.
Pea Blossoms - NOTE: Flowering ornamental sweet peas are poisonous. Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra.
Peach blossoms -
Pear blossoms -
Petunia - Petunia flowers have a mild flowery taste and can be used as a garnish.
Pineapple Guava - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.
Primrose - colorful with a sweet, but bland taste. Birdseye Primrose (P. farinosa) causes contact dermatitis.
Queen Anne's Lace - Flavor is lightly carrot like. Great in salads.
Radish Flowers - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads.
Redbud - Mildly sweet flavor.
Rosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Pine-like savory flavor. The tiny blue blossoms have a more delicate fragrance than the leaves. Use the flowers in stews, soups, sorbets and pizza.
- Lemon Rosemary Chicken
- Rosemary Herb Butter
Roses - Flavors depend on type, color and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. Be sure to remove the bitter white portion of the petals.
- Fruit Salad with Rose Petals
- Indiana Raspberries with Rose Cream
- Rose Beads
- Rose Hip Soup
- Rose Hip Wine
- Rose Petal Drop Scones
- Rose Petal Ice Cream
- Rose Petal Jam
- Rose Petal Sorbet and Crystallized Rose Petals
- Rose Quai
Runner Bean - Nectar bean like flavoer.
Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron. Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing.
Sage - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce. Sage should not be eaten in large amounts over a long period of time.
- Roast Pork with Sage Flower Sauce
- Sage Flower Pesto
Savory - A herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods.
Scarlet Runner Beans - Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible.
- Wildflower McMuffin with Scarlet Runner Beans
Scented Geraniums - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.
- Barbie's Rose Geranium Sour Cherry Ice Cream
- Rose Geranium Jelly, Rose Angel Cake
- Rose Geranium Muffins
Snap Dragon - Delicate garden variety can be bland to bitter. Flavors depend on type, color and soil conditions.
Society Garlic - A very mild garlic flavor. Frequently used in gardens as a border plant, its mauve starlike blossoms can be used in any dish which calls for garlic or tossed in salads. It must be kept in a well ventilated area due to the overpowering scent. This strong scent makes it ideal as a natural insect repellant.
Squash Blossoms - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens.
- Baked Pasta with Zucchini and Mozzarella
- Banana Zucchini Bread
- Barley and Vegetables
- Chicken in Green Pumpkinseed Sauce
- Chicken, Vegetable, and Rice Soup
- Chili con Cashews
- Chocolate Zucchini Roll
- Confetti Zucchini Relish
- Confetti Zucchini Relish
- Couscous Salad
- El Torito's Sopa de Tortilla (Tortilla Soup)
- Fried Zucchini Blossoms
- Grilled Sea Scallops with Vegetables
- Grilled Veal Chops and Zucchini with Rosemary
- Lemongrass Crusted Salmon with Thai Curry and Mango and Avocado Relish
- Lentils with Zucchini
- Pork and Clams (Alentejana)
- Quick Couscous with Chicken
- Ratatouille (Light Version)
- Six-Million-Dollar Manicotti (Chicken)
- Spinach, Carrot and White Kidney Bean Pâté (Pate)
- Stuffed Zucchini Blossoms
- Summer Squash and Spinach Gratin with Ricotta Custard
- Sun-Dried Tomato Pizza Fondue
- Vegetable French Omelet
- Veggie Omelet
- Warm Summer Squash Blossom Salad
- Zucchini Appetizers
- Zucchini Barley Stuffing
- Zucchini Chowder
- Zucchini Lemon Muffins (Weight Watchers)
- Zucchini Pate
- Zucchini Pickles
- Zucchini Yogurt Cake
Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Sweet Woodruff - The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor.
Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used). Adds a nice light scent, lemon.
- Anchovy Sauce
- Apple Thyme Jelly
- Artichoke Cream Cheese Spread
- Baked Rigatoni with Eggplant and Garlic Sauce
- Beef in Beer and Onions
- Beef Stifado (Stew)
- Braised Scrod with Leeks, Potatoes, Thyme, and Cream
- Braised Veal Loaf with Vegetable Gravy
- Cajun Spice Mix
- Cherry Cornbread Stuffing
- Chicken Apple Hash
- Chicken Breasts Roasted With Honey, Pine Nuts and Thyme
- Chicken Broth from Wings
- Chicken and Dumplings
- Chicken and Mushroom Soup with Cornbread Dumplings
- Chicken Noodle Soup
- Chicken Gumbo (Pressure Cooker)
- Chicken Stew with Fennel and Saffron
- Chicken Stock with Roasted Vegetables
- Crispy Citrus Goose
- Crabmeat-Stuffed Red Snapper with Champagne Beurre Blanc
- Creole Spice Mix
- Crockpot Pork and Mushroom Marengo
- Emeril's Boston Clam Chowder
- Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella
- Glazed Venison Pâté (Pate)
- Gremlin Grill's Prime Rib
- Grilled Sea Scallops with Raspberry-Thyme Butter Sauce
- Ham and Lima Bean Salad with Maple-Thyme Dressing
- Hash Brown Potato Casserole
- Herbs De Provence Spice Mix
- Herb-Infused Oil
- Jamaican Jerk Sauce
- Jerusalem Artichoke Soup with Sage Croutons
- Lamb Loin Wrapped in Puff Pastry
- Lamb Shanks With Eggplant and Thyme
- Lamb Sirloin with Lentils and Gratin Potatoes
- Lemon-Thyme Sherbet
- Linguine With Fresh Herbs
- Lobster Big Apple
Tuberous Begonia - NOTE: Only Hybrids are edible. The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrusy sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation.
Tulip Petals - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever.
- Tulip Tuna
- Tulip Wine
- Warm Tulip and White Asparagus Salad
Violets - Sweet, perfumed flavor. Related flowers, Johnny-Jump-Ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.
- Crystallized Violets
- Triple Violet Salad
- Violet-Lavender Sorbet
- Wild Spring Flower Salad
Yucca Petals - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). In the spring, they can be used in salads and as a garnish. Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. The heart of the stem can be boiled or steamed like asparagus and the crunchy petals eaten raw, perboiled or stir-fried. Separate the petals from the bitter center parts.
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Flower Tips 1 Flower Tips 2 Flower Tips 3 Flower Tips 4
Flower Tips 5 Flower Tips 6 Flower Tips 7 Flower Tips 8 |
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