Some people crave bread, some chocolate, others a juicy steak. Yes, sometimes I want to eat those things, but mostly my palate yearns for fresh leafy green stuff and fruit. Perhaps this is because my mom passed on to me a childhood tradition of discovery that she also inherited as a child: the joy of munching on clover.
Flowers have a historical tradition in food and drink but aren’t as common at today’s dinner table, except as a garnish. You’ve probably seen wedding cakes decorated with fresh flowers but have never used them in your own kitchen. While it’s true that, when it comes to flowers and many other plants, edible doesn’t always mean tasty or even appetizing. Adding floral flavors to your plate in creative ways can be fun and provocative. Here are some basic guidelines to get you started:
First, do your research and don’t experiment blindly. Just as mushrooms can be deadly or delicious, not all flowers are edible. Even some plants that have edible parts may have poisonous flowers or fruit (rhubarb, asparagus).
Know your plant before you chew. I suggest starting with the flowers of some common garden herbs, such as lavender, borage or chives. A few other familiar floral edibles are violets (sweet and popular candied), nasturtium (peppery, like watercress), chamomile (sweet apple flavor), hibiscus (citrus and cranberry like), and the elegant rose (ranges from sweet to bitter, depending on varietal).*
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Second, only eat the petals. Whole flowers are pretty ornaments, but stamens and stems don’t typically carry any flavor, have unpleasant textures and can contain pollen and other substances that might cause allergic reactions. Gently pluck the flower petals and trim the stiff ends closest to the stem side, if applicable. These bits tend to be a bitter.
When picking your flowers, always choose blooms that are free of pesticides and other chemicals. Never eat flowers from the side of the road. If you purchase petals, ask your store if it carries flowers packaged for consumption. If you are picking from your garden, harvest early, before the day becomes hot. Flavor is usually best just after flowers have fully opened. Make sure they are fresh – don’t pick unopened, wilted or faded flowers.
Yes, you can ingest edible flowers right off the stem, but there are many other delicious ways to incorporate them into foods. From infusions like sugars, syrups, butters and vinegars to teas, candies, jams and drinks, the possibilities are just plain yummy.
Check out our blog for these flowery recipes: Rosé Rose Champagne Granita Float and Spring Green Flower Salad with Sweet Mustard Dressing. N
By S. Michal Bennett
As Featured In: Premier 2017 SPO Edition