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EDIBLE FLOWERS
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Flowers for Kids
Sustainable Gardening: Enjoying Edible Flowers
Several readers have asked about edible flowers. Happily, many vegetable and ornamental flowers are both lovely and delicious. However, no flower is safe to eat unless it has been organically grown.
This means that no chemical herbicides or pesticides have been used on or around the entire plant. Rose fertilizers that contain systemic toxins are included in this category, as are any fertilizers of the weed-and-feed variety.
Even edible flowers brought home from nurseries and garden centers are not safe to eat unless they have been grown without toxin. Also, pollen can trigger allergies or even asthma for some people.
To be safe, remove the pistils, stamens, sepals or calyx from all flowers except the violet clan (pansies, Johnny-Jump-Ups and violets).
<>Fortunately, it's easy to grow your own edible annuals from seed, from calendulas to pansies and violets.Here are some easy-to-grow edible flowers:
Calendula (Calendula officinalis) - In the maritime Northwest, calendulas bloom all year. Fresh or dried petals add a gentle bite to soups and salads. Chopped petals add color and flavor to rice dishes (much like saffron).
Chives (Allium schoenprasum) - Honey-scented, onion-flavored chive blossoms add snap to soups, sandwiches, and salads. Break up the clustered blossoms and scatter individual florets over pasta for garnish.
Daylily (Hemerocallis species) - Common in Chinese cookery, fresh daylily blossoms or dried buds can be used year round. Fully colored buds taste rather like green beans. Open flowers taste mildly sweet. Fill pink daylilies with melon balls or serve pesto potato salad in yellow daylilies.
Mint (Mentha species) - Add fuzzy blue mint flowers to lemonade or fruit salad and use them to garnish chocolate ice cream. They also work well in curries, rice dishes and green salads or with steamed vegetables. The leaves of many kinds of mint are decorative and tasty too.
Nasturtium (Tropaeolum majus) - Lovely in salads, nasturtiums can also be used to garnish salmon or chicken dishes. Slightly astringent and peppery, nasturtium flowers work best in savory dishes. Layer slabs of tomatoes and fresh mozzarella cheese, drizzle with balsamic vinegar and garnish with golden nasturtiums.
Pansy (Viola x wittrockiana) - Velvety pansies have a soft, minty flavor that lends itself to sweet or savory dishes. Use them to trim tortes, to garnish herbed tuna or tossed into a quick curry.
Rose (Rosa species) - Sweet, fragrant rose petals are an elegant garnish for game hens or fish. Sumptuous in summery salads, rose petals can also grace any kind of dessert.
Sage (Salvia officinalis) - Culinary sage flowers have a warm, herby flavor with a hint of heat. Toss orange slices and fennel with sage flowers and slivered sage leaves.
Signet or Threadleaf Marigold (Tagetes signata or T. tenuifolia) - Spicy, lemon-scented signet marigolds taste somewhat like tarragon. Try the petals in carrot and orange salad or sprinkle them over deviled eggs or cold potato soup.
Squash Blossom (Cucurbita species) - Toss these mildly sweet flowers into stews, fry them in fritters or stuff them with herbed goat cheese. New tips of young shoots often taste slightly salty and crunchy, so use those, too.
Flowers to decorate a dessert: Apple blossom, Clover, Johnny Jump-Ups, Mint flowers, Pansies, Rosebuds and petals, Violets
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Know Your Flowers If You Want To Eat Them
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.
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Edible flowers a
feast for the eyes and stomach ~
Now's the time to plant new flavors for your table.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
10 best edible flowers for Houston
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.
Source: Houston Chronicle (Click to see photos and descriptions of flowers)
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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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