Edible flowers are frequently for sale at farmer’s markets but most people are hesitant to take the plunge and actually use them in cooking.

Garnishes – yes, but actually eating flowers??? For most people that is a different story. But flowers can add a lot to the flavor as well as  appeal of a dish.  Go to Squash Blossom Latkes  to see what you can do with squash blossoms. Also, go to African Blue Basil to check out this great flower that makes a wonderful pesto. All basil flowers are edible.

Edible flowers definitely add taste and flavor to a dish.  Bean blossoms actually have a beany flavor.  Nasturtiums, one of my favorites, have a peppery flavor similar to watercress, and their pickled buds can be substituted for more expensive capers. True blue borage tastes like cucumber, and  pansies have a lettuce like taste. For a crisp butter crunch lettuce taste, try daylilies. Maybe that is why deer like daylilies so much.

 

Top 20 Edible Flowers

Nasturtium

• Angelica
• Anise Hyssop
• Bachelor’s Button *
• Bee Balm
• Calendula/Marigold
• Carnations
• Chamomile *
• Chervil
• Pansy
• Chrysanthemum
• Clover
• Dandelion * {eating ‘em puts a whole new spin on ‘weeding’}
• Fuchsia
• Gladiolus *
• Hibiscus
• Impatiens
• Jasmine
• Lavender
• Lilac

“Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.” ~ Source HomeCooking/About.com

 

 

Uses

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:

• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
• Sprinkle edible flowers in your green  and fruit salads for a splash of color and taste.
• Make edible flower ice cubes. Go to http://diana212m.blogspot.com/2013/02/jazzy-take-on-water.html 

  

• Use in flavored oils or vinegars, like chive blossoms in vinegar which gives it a pretty pink  blush color.
• You can use them in salads, teas, garnishes, ice creams, etc. Lavender ice cream anyone?? It is delicious! 

   

  

• Try crystallizing your flowers with egg white and sugar for longer lasting decorations for cakes and desserts. Go to http://www.lovelygreens.com/2014/04/edible-flowers-crystallizing-primroses.html
• Use organic blossoms when you can. If you can’t find them, then be sure to wash the flowers thoroughly.
  

  

Never use non-edible flowers in your food as guests will think that they can eat it. Poisonous flowers abound in your garden and be careful what you use!

When you pick your blossoms, keep them fresh by rolling up in a moist paper towel and keep in the refrigerator no more than a few days before using.

Be creative!