Source: Kitsap Sun

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Know Your Flowers If You Want To Eat Them

Dr. Gary Huber
Menu for Health
November 14, 2007

The food that we eat arouses at least four vital senses, or sometimes more. Perhaps that is why we have come to enjoy food so much, well beyond the satiety needed to relieve our hunger or fulfill our nutritional needs. The first sense that is aroused is that of sight. Over the course of our lifetime, we learn to appreciate that which is pleasurable, or unpleasurable, when we first see it. The second sense triggered by food relatively long before we ingest it is smell. Indeed, the aroma of food has as much to do with how it tastes than any "taste buds" within the nerve pathways of our mouths.

The third sense is that of touch. The food industry now spends millions of dollars each year perfecting the texture of our commercial food products. And finally, of course, is the sense of taste, a complicated chemical interaction between certain constituents of food and those many bumpy nerve endings that makeup the surface of our tongues.

Edible flowers provoke all of those senses, releasing within our brains a whole range of chemical mediators that give us a sense or enhance our perceptions of what is enjoyable and what is not. Usually, flowers have been most commonly employed as decorative garnishes, showing to the consumer that some degree of care went into the preparation and serving of the food. The eating of the garnish has had a history that has waxed and waned in popularity over the years.

Humans have probably eaten flowers from the beginning of prehistoric times. It is unlikely, though, that those early wanderers used them for decoration. Food was sparse and anything that could quench their hunger was consumed. Because some flowers are poisonous, or cause gastric distress of a lesser magnitude even in small amounts, prehistoric man probably learned by trial and error which flowers to avoid and which ones to make part of a meal.

The recorded history of edible flowers dates well back to before the birth of Christ, to ancient China, Egypt, Greece and Rome. One of the most popular edible flowers of today, lavender, was known by another name. In addition to being eaten, lavender was the "ointment of spikenard" that Mary used to anoint the feet of Jesus before wiping them with her hair.

Today, edible flowers are enjoying a period of ever increasing popularity. Before you join this trend, however, it is important to appreciate that you should not just eat any flower. Most of the rules for choosing one are primarily a matter of simply following common sense. Flowers and garnishes served in restaurants must, by law be safe and edible, but presuming that the restaurateur knows all the laws can, at times, be a major leap of faith.

Some flowers are quite poisonous and need to be avoided. Others have a high potential to be allergic, especially if their pollen is still present, and even small amounts can cause an upset stomach or worse. Edible flowers sold in supermarkets and other food stores are almost always safe, but you should not buy edible flowers from a florist.

It is important to know the history of the flowers you might eat. Those that have been treated or sprayed with pesticides may carry chemicals you are better off not ingesting. The same is true for many fertilizers that are incorporated into the plant from treated soil. If you are not going to purchase your edible flowers from a known, reputable supplier who has grown them organically without added chemicals, you are better off to grow your own.

If you grow your own, pick them early in the morning when their moisture content is high. They can be washed gently in diluted salt water. The white tip, near their base at the stem, should be cut off, as it tends to be unpleasantly bitter. Edible flowers can be stored in the cold in zip lock bags with a little ice, but the fresher they are when used, the better. They should be used within a few hours, at most, of picking.

Nutritionally, little is known about edible flowers. Rose hips are very rich in vitamin C. Dandelion flowers, and probably other similarly colored flowers, contain vitamin A and vitamin C. Some of the leaves are good sources of iron, calcium, and phosphorus, as well as perhaps some vitamins. In reality, though, edible flowers are usually about 95 percent water, and we consume them in such small amounts that it is unlikely they will have any significant nutritional impact.

The most popular edible flowers are probably lavender, day lilies, lilac, pansies, tulips, begonias, fuchsia, geraniums, nasturtium, violas and old fashioned roses. Almost all of the herb flowers are fair game and the list of other safe options numbers in the hundreds.

It is hard to compile a list of poisonous plants. Some are universally toxic to everyone, but many have a "relative toxicity" depending on the individual susceptibility of the consumer.

Amaryllis, azalea, ivy, boxwood, buttercup, caladium, calla, daffodil, daphne, unripe elderberry, elephant ear, foxglove, holly, hyacinth, iris, and lily of the valley will make everyone's list of plants to avoid. So, too, will mistletoe berries, morning glory, narcissus, oleander and many others. Several Internet web sites will provide a more complete listing.

There are many edible plants that can be safely used to bring joy and pleasure. Use common sense and know which ones to avoid.

Dr. Huber is the director of the Texas Nutrition Institute, a not-for-profit program serving the needs of the people of East Texas.

Source: TylerPaper.com

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Edible flowers a feast for the eyes and stomach ~

Now's the time to plant new flavors for your table.

By Molly Ogorzaly
SPECIAL TO THE AMERICAN-STATESMAN
Saturday, January 19, 2008

Pansies, johnny jump-ups, calendulas, snapdragons and nasturtiums thrive now, ready to transform our gardens and culinary creations with their beauty and taste.

Though it's not too late to start these from seed, delectable pansy and viola transplants beckon at area nurseries and are hardy enough to plant today. Displays of varieties such as the "Sorbet" series of johnny jump-ups (violas) are as irresistible as the selections at an Italian gelato shop, but this is a guilt-free indulgence.

Pansies (from the French, pensée, or thought), and their diminutive counterparts, the violas, provide plenty of food for culinary and horticultural thoughts. Decorate savory foods or use an artist's brush to coat with the flowers with pasteurized egg white and dust with superfine sugar to make gorgeous garnishes for sweet and sour salads, drinks, cakes and candies.

Calendulas, or pot marigolds, also can take our cold weather. This "poor man's saffron" has provided food coloring since ancient times. The parts eaten are the outer petals (actually, "ray flowers"); the inner ("disk") flowers are bitter. Sprinkled on a salad or mixed into sauces, herb butters and muffin batters, calendulas brighten up winter fare.

Snapdragons can be grown all winter. Buy them now as transplants remembering that, as with all edible flowers, unless they're certified organic (and, even then, you should rinse them thoroughly), you should grow out new pesticide-free flowers or leaves before serving them up. Pinching off the blooms they came with encourages branching and a new flush of growth.

In growing nasturtiums, it's important to fit these frost-tender, heat-loathing annuals in before temperatures soar. The choice comes down to defying seeding recommendations and starting them indoors for setting out after the danger of frost has passed or buying greenhouse-grown transplants.

Nasturtiums are worth the trouble for their unsurpassed ornamental and culinary value. Every part is edible, with the peppery peltate leaves and cheery-colored flowers used whole as garnishes or sliced finely to create eye- and palate-pleasing chiffonades that provide a mild "bite" similar to that of watercress. Plant them in partial shade to extend their short but glorious season.

Source: Austin American Statesman

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10 best edible flowers for Houston

By KATHY HUBER
Copyright 2008 Houston Chronicle

GUIDELINES

Never eat a flower unless you know it is safe. Some blooms are poisonous. And you don't want to eat those with pesticide residue.

Pick flowers in their prime during cooler hours of the day. Many prefer to harvest in early morning after the dew has dried. Others pick them in late afternoon just before use.

Drop each bloom into a bowl of cool water as you harvest.

Check blooms for insects.

Remove stamens and pistils. Pollen may detract from flower flavor. And those with allergies may have a reaction.

Flavor may vary among the varieties of a single flower.

Rabbits aren't the only creatures that can nibble blooms. We can grow a garden of edible blooms to add color and flavor to a number of our foods.

Here are 10 easy-to-grow edible blooms:

Daylilies (Hemerocallis) - Included in Chinese cuisine for centuries, they taste like lettuce.

Nasturtiums (Tropaeolum majus) - They have edible flowers and vitamin C-rich, peppery leaves that are good in salads.

Johnny jump-ups (Violas) - These little flowers have a mild wintergreen flavor.

Calendulas (Calendula officinalis) - This flower, named the 2008 Herb of the Year by the International Herb Association, may have a spicy or peppermint flavor.

Roses (Rosa spp.) - This elegant flower's petals can sweeten desserts and salads.

Pineapple sage (Salvia elegans) - The cherry-red, tubular blooms add a sweet, fruity flavor to cookies and tea.

Lavender (Lavendula dentata) -The purple blooms can be used in cookies and ice cream, or to perk up a salad.

Rosemary (Rosmarinus officinalis) - The small blue blooms of rosemary have a sweet, pinelike flavor.

Fennel (Foeniculum vulgare) - The yellow flowers of the fennel plant taste like licorice.

Dianthus (Dianthus spp.) - Dianthus petals taste like clove or nutmeg.

Source: Houston Chronicle (Click to see photos and descriptions of flowers)

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Flowers aren’t just for picking

By Melissa Dunson
THE JOPLIN GLOBE (JOPLIN, Mo.)

Roses are red, violets are blue, flowers aren’t just for picking anymore, they’re tasty too.

Once popular for eating, spring blossoms have been mostly replaced by plant stems, roots, leaves or fruit on the dinner table. But some local plant and food enthusiasts insist edible flowers are coming back in style and with good reason.

“One of the important reasons to eat flowers is the amount of absorbable base metals in them,” said Bethany Kiele, owner of Isadora’s Wonderful Things in Joplin. “We don’t get nearly enough cleansing foods and flowers are nature’s way of cleaning us out from the winter sludge.”

Because of the cleansing nature of flowers, Dorothy Bay, biology professor at Missouri Southern State University in Joplin specializing in botany, said people shouldn’t eat a large amount of them. But she said adding the right ones to foods can add vitamins to spring and summer diets, as well as beauty and delicate flavor.

Bay and Kiele both caution that a good understanding of edible flowers is crucial because there are many that are poisonous, and even edible ones can contain harmful pesticides.

“They’re kind of like mushrooms in that the wrong ones can make you very sick,” Kiele said.

To be safe, Kiele said she doesn’t serve and people shouldn’t eat flowers grown in nurseries or along the side of the road, unless they are organically raised, because they could contain pesticides or other chemicals. Kiele said people should also avoid eating flowers if they have severe allergies. She recommends removing the pistils and stamen from the flowers and eating only the petals of large flowers.

She said flowers should be introduced into a person’s diet gradually, one at a time, to check for any adverse reactions.

Some edible flowers have such delicate flavors they should be used primarily as garnishes, while others have strong sweet or spicy elements.

Violets ~ The flowers can be eaten raw, put in salads, or candied and used in desserts. Kiele uses violets in her restaurant’s house salad and on some desserts. She said per serving, the flowers have more Vitamin C than any other food.

Shepherds Purse ~ Bay said the plant is a common weed found all over southwest Missouri. It’s in the mustard family and has a similar flavor and is crisp like water cress. It’s good in salads and on sandwiches.

Linden tree (Bass Wood) ~ Bay said the tree’s flowers have a fragrance “out of this world,” and make a wonderful tea when steeped in hot water, or a salad addition when used fresh.

Henbit, Spiderwort and Chickory ~ Bay said all three of the blue or purplish flowers have delicate flavors and are well suited for salads.

Cattails ~ Bay said the flowers are best used when young and full of pollen. The flower can be eaten, or the pollen used in place of flour in muffins. She said the flavor isn’t dramatic, but the pollen adds lots of protein to a dish.

Dandelions ~ The common yard weed can be used in salad, or fermented and turned into wine. Kiele said the flavor tends to be bitter and the plant serves as a good diuretic. They are sweetest when picked young.

Herb Blossoms ~ Kiele said most of the herbs common to this area — chives, rosemary, basil, dill, fennel, lavender, mint, marjoram, oregano, sage and thyme — have edible flowers as well. The flowers usually have a similar flavor as the leaves, but more delicate.

Borage ~ Gayl Navarro, owner of Ozark Nursery in Joplin, said the flower has a mild cucumber flavor that is tasty in salads.

Angelica ~ Kiele said her sources say unlike the plant’s leaves that have a light celery flavor, Angelica flowers taste similar to licorice and can be pale lavender blue or rose-colored.

Marigolds ~ Technically called Calendula, Kiele said her sources refer to the flower as “Poor Man’s Saffron” because of its flavor ranging from spicy and bitter to tangy and peppery. The flowers can be sprinkled on to soups, pasta, rice, scrambled eggs and salad.

Clover ~ Bay said the flowers have a sweet flavor that is nice as a tea, and can also add a licorice-like flavor to dishes.

Day lilies ~ Kiele said her sources on edible flowers list day lilies as a mix between asparagus and zucchini. The mild vegetable flavor is similar to a sweet lettuce or a melon. To use with desserts, cut the sweet petals away from the bitter base.

Impatiens and Pansies ~ Kiele said both flowers have a light taste and make pretty garnishes or salad additions.

Lilac ~ Kiele said her sources list these blooms as varying in flavor from perfumy to slightly bitter. They have a distinct lemony taste and can be added to salads.

Nasturtiums ~ These are some of the most commonly eaten flowers, mentioned by Navarro, Kiele and Bay. The bright orange, yellow or red flowers have a peppery flavor like radishes or watercress. They can be used in salads, as garnishes, with cheese, on sandwiches or added to savory appetizers.

Roses ~ Kiele said her sources list all roses as edible, with the darker varieties having a more pronounced flavor, like that of strawberries or green apples. The petals can be used in ice cream, frozen in ice cubes and floated in punch, or cooked into syrups, jellies, butters or spreads.

Source: Batesville Herald Tribune

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The best edible flowers

By Kathy Van Mullekom • Daily Press (Newport News, Va.) • June 9, 2008

Herbalist Billi Parus rarely uses salt in any food she fixes. Instead, she uses herbs. This year, the Herb Society of America names an edible flower calendula as its Herb of the Year.

"Herbs add flavor to everything they are put in," says Parus, 56, head of the Tidewater (Va.) Unit, Herb Society of America and a national speaker on herbs.

"Almost all culinary herb flowers are edible: basil, bee balm, borage, chamomile, chive, cilantro, dill, fennel, garlic, lavender, lemon balm, lemon verbena, marjoram, mint, oregano, pineapple sage, rosemary, saffron, sage, savory, scented pelargonium, sweet woodruff and thyme."

Billi and husband John live in Virginia Beach, Va., where she nurtures a large herb garden and runs an online gift-basket business at www.lavenderhillhouse.com. Their family includes a tarragon-loving cat named Patches.

"She'll take tarragon over catnip any day!" says Parus.

Here's the breakdown on the best edible flowers, says Parus:

Calendula, or Calendula officinalis also known as pot marigold. This popular edible flower back in early Roman times is a cool-season annual. It grows easily in rich, fast-draining soil in full sun. The flowers are single or double - usually orange, apricot, cream or yellow in color. They tolerate light frost, but beware of slugs and snails. The flower petals are good in cooking and nice in salads; tangy, savory flavor.

Cornflower/bachelor button, or Centaurea cyanus. This annual sometimes over-winters. It's a tall, slender plant with gray-green leaves and brightly-colored thistle-like flowers, usually bright blue. Plant in full sun, well-drained soil. Sow by seeds; seedlings do not transplant easily. Flowers used in cooking; sweet, spicy, clove-like flavor.

Daylily, or Hemerocallis species. The flowers usually bloom for a day only, hence their name. This cold-hardy perennial likes good soil in light shade or full sun. Fertilize a little and keep fairly moist. Flowers and petals used in cooking; mild onion flavor.

Hibiscus, or Hibiscus rosa-sinensis. It's an annual or perennial, depending on your cold zone. Only red-flowered plants are suitable for cooking. Likes full sun, well-drained, moist soil. Flowers and juices used in cooking; slightly acidic taste, cranberry flavor.

Jasmine, or Jasminum - grandiflorum or sambac (Arabian jasmine). It's a tender perennial you bring indoors for winter. It likes rich, well-drained soil and full sun. Flowers are used in cooking; great in tea; delicate sweet floral flavor. Note: Do not confuse with Carolina jasmine, which is poisonous.

Lilac, or Syringa vulgaris. This cold-hardy, flowering shrub needs fast-draining soil and sun. Use its flowers in cooking; lemony, floral flavor.

Marigold, or Tagetes tenuifolia (T. signata). A drought-tolerant annual that likes full sun and well-drained, fertile soil. Sow by seed for showy flowers that you pick to encourage continual blooms. Spicy, herbal or lemon flavor, depending on the variety.

Nasturium, or Tropaeolum majus. The hardy annual does well in well-drained moist soil in full sun. It self-seeds freely and can become invasive. It's a great companion plant to deter cucumber beetles and whiteflies. The leaves, blooms and flower buds are all used in cooking; buds are used as capers; sweet, peppery flavor.

Pansy - Viola x wittrockiana. Related to violets & johnny-jump-ups. Thrives in cool weather, fades in heat of summer, re-bloom in autumn. Prefer rich, loamy, well-drained, moist soil. Prefer full sun or light shade. Propagate by seed. Picking flowers encourages longer flower production. Both petals and whole flowers are used in cooking. Very mild, sweet wintergreen flavor. Dark-colored flowers turn your tongue that color, temporarily. Also, don't forget violets and johnny-jump-ups are equally delicious and colorful in dishes.

Pineapple guava - Feijoa sellowiana. A member of the myrtle family. Evergreen shrub, treat as very tender perennial (bring in for winter. Prefers rich and well-drained soil, a sunny location and warm temperatures. The flowers are pink and cream with a striking shape and texture. The flower petals are used in cooking. Ripe fruit flavor. Another popular plant of this family is the strawberry guava.

Pinks, or Dianthus caryophyllus. Flowers from white to pale pink to vibrant pink to purple. Give plants well-drained soil in full sun. Petals with the bitter white area are removed and used in cooking; sweet, clove flavor.

Roses, or Rosa rugosa, damascena or galica. Perennial plants. These old roses like well-drained, moist, rich soil. Use petals or rose hips in cooking; sweet floral flavor, stronger with stronger fragrance.

Society garlic, or Tulbaghia violacea. The perennial needs prefers well-drained, rich soil in sun or partial shade. Leaves and flowers used in cooking; mild garlic flavor.

Squash blossoms, or Cucurbita pepo. Flowers are yellow, the plant a vine. Grow it in full sun with enriched soil. Flowers perfect for stuffing or cut up in a dish; flavor is mildly vegetal.

Source: LoHud.com

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What yummy flowers!

Flowers have not only intrigued the eye but also the palate for centuries.

The Roman emperor Nero knew the powerfully sensual art of cooking with flowers. He spent the equivalent of $16,000 on roses in a banquet celebrating Rosalia, the Roman festival of rose, offering his guests rose puddings as they reclined on rose petal pillows, breathing in rose oil scented air, according to The Food Encyclopedia by Jacques Rolland and Carol Sherman.

Centuries later Louis XIV developed an incredible palate for flowers. In 1672, farmers in Avignon grew 10,000 tuberoses to fulfill his need to see and imbibe nature's beauty, according to the book.

More recently edible flowers have been seen as a bit passé, but this year they are experiencing a resurgence. Chefs throughout the United States are using flower petals to garnish plates and add interesting flavors to dishes.

"Fancy restaurants are not the only folks dressing up their plates these days. With the ever-popular Food Network frenzy the last few months, the family cook is looking for different ways to dress up the meat and potatoes most of us grew up on," said Cynthia Ebrom, owner of the Edinburg based Cynthia's Cakes.

"Flowers are visually very beautiful. I heard they contain lots of Vitamin C and if your body can cope with it, pollen is a protein source but highly allergenic. My family enjoys not only broccoli but rosemary and chicken, lemon verbena ice cubes in tea, nasturtiums in tomato soup, fried squash blossoms, lavender cream cheese and rose petal cake."

Ebrom uses the edible flowers occasionally when she wants to dress up a dish for her family but frequently in cake making. She adds flowers - like rose petals - to the batter of the cakes.

"It acts to enhance the flavor and, for me personally, I love the Victorian experience." She said.

But she, like most chefs who use edible flowers, offers some words of warning, about cooking with flowers.

"Rose petals should be home grown without pesticides or from organically grown flowers in their prime, neither fading or in bud," she said. "Petals should not be damaged and should be picked when warm and dry. To preserve the oil that gives them their delicate flavor, they must be handled gently and as little as possible. The white area should be removed otherwise the batter will become bitter. Be sure to wash the flowers properly to remove tiny critters hiding in the petals."

Ebrom's tips for pairing flowers with food:

Herbs like rosemary, thyme, combine well with meat dishes
Flowers like chives, marigold, squash blossom, day lily buds, dandelions, even nasturtiums tossed with a spring mix lettuce medley tastes great with your favorite vinaigrette or dressing
Lavender not only is used in soaps and perfumes but is a versatile herb used in salads, butters, sauces, syrups and slaws
Use gladiolus or hibiscus in favorite dip;
Candied crystal flowers like violets, chrysanthemum, rose petals, are great on desserts
Rosebuds and hibiscus frozen in ice cubes float well in punch and lends well to a tropical theme event.

Source: www.themonitor.com

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Edible and poisonous flowers

Never eat these flowers:

Adonis
Angel's Trumpet
Azalea
Belladonna
Bloodflower
Bloodroot
Scotch Broom
Blue Cohosh
Crown Vetch
Datura Dogbane
False Indigo Foxglove (Grecian, Purple, Yellow)
Henbane
Laceflower
Larkspur

Lily of the Valley
Maikoa
Moleplant
Nightshade
Oleander
Periwinkle
Periwinkle, Variegated
Poison Hemlock
Pokeroot
Rhododendron
Stramonium
Toloache
Toloache, Evening Fragrance

Edible flowers:

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. Eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

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.

Angelica - Depending on the variety, flowers range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary 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 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.

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

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. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.

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.

Aquatic Plants - Cattails have edible shoots and roots and even the pollen has been used in making biscuits. Arrowheads form large edible tubers at the root ends, called duck potatoes, which were consumed by Native Americans. Watercress (Rorippa nasturtium-aquaticum) has many historic medicinal uses and its spicy vegetation continues to be used in salads and garnishes. Water lily roots are a common source of food in many parts of the world especialy in Far East and have historic medicinal value.

Banana Blossoms (Banana Hearts) - The flowers are a purple-maroon torpedo shaped growth appears out of the top of the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn't bitter. Most of the Southeast Asian varieties aren't bitter.

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.

Bee Balm (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.

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.

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, and burnet can be used interchangeably with borage.

Calendula (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.

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. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.

Chervil - 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. The buds can be pickled.

Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They should 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.

Cilantro/Coriander - 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.

Clover - Sweet, anise-like, licorice.

Cornflower (Bachelor's button) - They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dame's Rocket (Sweet Rocket or Dame's Violet) - This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions - Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. 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.

Day Lilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. 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 Lilies may act as a diuretic or laxative; eat in moderation

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.

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. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.

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.

Fuchsia - Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus - Flowers (anthers removed) have a nondescript flavor (taste vaguely 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.

Hollyhock - Very bland tasting flavor.

Honeysuckle - Sweet honey flavor. Only the flowers are edible. Berries are highly poisonous - Do not eat them!

Hyacinth - Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nutlike flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten.

Impatiens - Very bland taste.

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.

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.

Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as an herb tea, and used to flavor custards and flans.

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. NOTE: Frequent consumption of linden flower tea can cause heart damage

Marjoram - Flowers are a milder version of plant's leaf. Use as you would the herb.

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.

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.

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.

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.

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.

Pea Blossoms - 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. NOTE: Flowering ornamental sweet peas are poisonous.

Peach blossoms

Pear blossoms

Peony - In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

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.

Queen Anne's Lace - Also known as Wild Carrot and Bishop's Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

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.

Rosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings .

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. NOTE: Be sure to remove the bitter white portion of the petals

Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

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.

Savory - The flavor of the flowers is somewhat hot and peppery.

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.

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.

Snap Dragon - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

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.

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. NOTE: Can have a blood thinning effect if eaten in large amounts

Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used.)

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 citrus 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, kidney stones, or rheumatism.

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.

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.. 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.

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.

Edible flowers Dos & Dont's:

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.

Wash all flowers thoroughly before you eat them.

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.

Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Eat only the flower petals for most flowers.

If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.

Picking Edible Flowers: Pick your flowers in the morning when their water content is at its highest.

Cleaning Edible Flowers: Shake each flower to dislodge insects hidden in the petal folds. After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water. Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.

Preserving Edible Flowers: To preserve flowers, put them on moist paper and place together in a hermetically-sealed container or in plastic wrapping. This way, certain species can be preserved in the refrigerator for some 10 days. If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don't leave too long or else they will lose some of their flavor. You can also store the whole flower in a glass of water in the refrigerator overnight.

Source: www.themonitor.com

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