Topic: Edible flowers

[tangerine dream]

Jen, nasturtiums - I love them - forget to have them often, but I love the flavour - used to eat nasturtium sandwiches once - just bread and nasturtiums leaves. The flower is also good to eat.

I love nasturtiums, too.
Pansies are nice to eat, as well.  I like them in salads or to decorate cakes just lightly coat with a simple syrup.   Beautiful, unique and delicious!  The only problem is that the cake  looks so beautiful, nobody wants to eat it.   

[tangerine dream]

Ten Rules of Edible Flowers for Edible Flower Recipes

1. Eat flowers only when you are positive they are edible.

2. Just because flowers are served with food does not mean they are edible. (See rule #1)

3. Eat only the flowers that have been grown organically.

4. Do not eat flowers from florists, nurseries or garden centers unless you know they have been grown organically (see rule #3).



5. If you have hay fever, asthma or allergies, do not eat flowers, or do so cautiously, (see rule #7 & #10).

6. Do not eat flowers picked from the side of the road. They may be contaminated from car emissions (see rule #3).

7. Remove pistils and stamens from flowers before eating. Eat only the petals.

8. Not all flowers are edible. Some are poisonous.

9. There are many varieties of any one flower. Flowers taste different when grown in different locations.

10. Introduce flowers into your diet the way you would new foods to a baby- one at a time in small quantities.

This list is from Edible Flowers, From Garden to Palate, by Cathy Wilkinson Barash




Here are ideas for edible flower recipes:

Infused vinegars
Sorbets
Candies
Syrups and jellies
Beverages, wines, meads
Fritters
Flower butter
Dips and spreads
Garnish and color
Soups




Nasturtium and pansy salad

[tangerine dream]

Some edible flowers and how to use them:


Arugala, Eruca vericaria
 Salads, snacking
 Nutty, spicy, peppery flavor
 
Borage, Borago officinalis
 Salads, snacking
 Tastes like light cucumber, remove thorny backside
 
Bachelor button, Centauria cynaus
 Salads
 Sweet to spicy, clovelike
 
Burnet, Sanguisorba minor
 Salads
 Flavorless, but colorful
 
Calendula, Calenudla officinalis
 Salads, teas
 Spicy, tangy, ‘poor man’s saffron’ adds golden color to foods
 
Daylily, Hemerocallis species
 Salads, sautés
 Sweet, crunchy, somewhat like a water chestnut
 
Lavender, Lavendula species
 Salads, teas
 Floral, strong perfumey flavor, use very lightly for color
 
Marigold, Tagetes tenuifolia
 Salads, teas
 Spicy to bitter
 
Nasturtium, Tropaeolum majus
 Salads
 Sweet, mildly pungent to peppery flavor
 
Onion/garlic, Allium species
 Salads, stir fry
 Sweet onion, garlic flavor
 
Pansy, Viola spp.
 Salads
 Mild sweet to tart flavor
 
Pea, Pisum species (sweet pea is poisonous)
 Salads, stir fry
 Tastes like peas, also add tendrils or fresh new shoots
 
Rose, Rosa species
 Salads, teas, infusions
 Sweet, aromatic flavor; remove the white bitter portion of petals
 
Rosemary, Rosmarinus officinalis
 Salads, teas
 Pinelike, sweet, savory
 
Squah Blossom, Cucurbito pep species
 Salads, sautés, stuffed/battered
 Sweet, nectar flavor
 
Thyme, Thymus vulgaris
 Salads, teas
 Lemony, adds a nice light scent
 
Violet, Viola species
 Salads, teas
 Sweet, nectary flavor


 

[tangerine dream]

Why eat flowers?

Flower petals are rich in health protecting antioxidants. Flowers are mineral and vitamin rich. Edible flowers like broccoli and cauliflower contain health protecting chemistry that may provide cancer protection. Edible reproductive parts of flowers provide essential amino acids. Dandelion flowers and other flowers are rich in carotenoids. Hawthorn blossoms, elder blossoms contain bioflavonoids that may protect the heart and strengthen capillaries. Sour tasting flower blossoms may contain ample amounts of vitamin C. Flowers add a full spectrum of taste to all dishes. Flowers make dishes more appealing.


 

Edible Flower Flavors

Common Edible flowers and their flavor.

CAUTION: People with flower allergies may have allergic reactions to almost any flower. You may not be aware of your allergy. Please go carefully into this realm of cuisine.

COMMON NAME, SCIENTIFIC NAME, FLAVOR

Anise hyssop, Agastache foeniculum, Sweet, aniselike

Apple, Malus species, Sweet

Arugula, (see roquette) woody, peppery

Asiatic dayflower, Commelina communis, Bland, slightly sweet

Banana, Musa sapienta, sweet

Basil, Ocimum basilicum L.) or (O. sanctum). Taste like the herb, like the leaves of basil.

Beebalm, (red) Monarda didyma, Lemony taste

Beebalm, (blue) Monarda fistulosa, Oregano taste

Borage, Borago officinalis, Cucumber like

Broccoli, Brassica oleracea, Broccoli like, spicy

Calendula, Calendula officinalis, Tangy, savory

Carnation, Pinks, Dianthus spp., Clove like

Canary Creeper, Tropaeolum peregrinum, Peppery

Chamomile, Anthemis nobilis, Apple slightly sweet

Chicory, Cichorium intybus, Bitter

Chives, Allium sp., Onion taste

Chrysanthemum Dendranthema grandiflorum, Mild to bitter

Coriander (Cilantro), Coriandrum sativum,  Ummm, pungent, olfactorial.

Clove pink, Dianthus caryophyllus, Clove like

Cornflower, Centaurea species, Honey, sweet, bland

Dandelion, Taraxacum officinale, Bland, slightly bitters

Daylily, Hemerocallis species, Mild onion taste

Dill, Anethum graveolens, olfactorial ummm, herbal

Elderberry, Sambucus nigra, S.canadensis, Sweet to bland

English daisy, Bellis perennis, Slightly bitter.

Evening primrose, (Oenothera biennis and O. macrocarpa)  bland

Fennel, Foeniculum vulgare, Sweet, herbal

Fuchsia, Fuchsia (dark eyes) bland

Garlic chives, Allium tuberosum, Garlic

Geraniums, scented Pelargonium species, Great variety: nutmeg, rose, lemon. Etc.

Garden sorrel, Rumex species, Sour. Lemony

Hibiscus, Hibiscus rosa-sinensis, Slight lemony to bland

Hollyhock, Althaea rosea, Bland, variable, slimy

Honeysuckle, Lonicera japonica, Slightly bitter

Horseradish , Armoracia rusticana, Hot, spicy

Hyssop, Hyssopus officinalis, Big woody taste, try it

Jasmine, Jasminum sambac, Sweet scented (tea)

Johnny jump ups, Viola tricolor, Bland, slight mint flavor

Kale Brassica oleracea, Spicy like kale

Lavender, Lavandula angustifolia, Lemon, perfumery

Lemon blossoms, Citrus limon (L) Burm, f., Lemony, sweet, odifferous

Lemon gems, Tagetes tenuifolia, Bitter, lemony

Lemon verbena, Aloysia triphylla, Sweet and citrus like


Mallow, Malva moschada, Malva species, Delicate, sweet

Marjoram, Origanum vulgare, Herbal, strong.

Mint, Mentha spp. (numerous varieties), mint flavor to varying degrees, from sweet to harsh.

Mustard, Brassica species, Spicy, bitter, mustard like

Nasturtiums, Tropaeolum majus, Peppery

Okra, Abelmoschus aesculentus, Sweet, mild

Onion, wild, Allium spp., onion like.

Orange, lemon, Citrus sinensis, C. limon, Citrus flavor, lemony

Pea, (ornamental peas toxic) Pisum sativum, Floral pea like

Peach blossom, Prunus persica Barsch, Odiferous and sweet

Plum blossom, Prunus domesica L., Nectar rich, aromatic

Pansies, Viola species, Sweet to bland

Pineapple sage, Salvia elegans, Sweet pineapple

Pineapple guava, Feijoa sellowiana, Sweet, fruity

Pumpkin,  Cucurbita pepo L.  Sweet, savory when roasted

Queen Anne's Lace , Daucus carota, Slightly carrot like (do not mistake for poison hemlock)

Radish, Raphanus sativas, Spicy radish like

Red clover, Trifolium pratense, Sweet to bland

Red bud, Cercis canadensis, Slightly pea or beanlike

Rosemary, Rosmarinus officinalis, Ummm, herbal, meaty.

Rose of Sharon Hibiscus syriacus, Mild floral mucilaginous

Roses, Rosa species, Aromatic sweet

Roselle, Hibiscus sabdariffa, Mild citrus like, mucilaginous

Roquette , Eruca vesicariak Savory, mustard

Runner beans, Phaseolus coccineus, Taste like the bean

Safflower, Carthamus tinctorius, Bitter

Saffron, Saffron crocus, flowering parts, savory

Sage, Salvia officinalis, Taste like sage

Shungiku, garland chrysanthemum Chrysanthemum coronarium Savory, slight bitter

Signet marigold, Tagetes signata (T. tenuifolia)  WARNING: Many of the Tagetes genus are inedible, Herbal, slightly bitter.

Stock, Matthiola spp., Spicy, sweet

Sweet woodruff, Galium odoratum, Sweet, woody

Tuberous begonia, Begonia X tuberhybrida, Crisp, lemony

Squash blossoms, Cucurbita species, Honey nectar to bland

Tulips, Tulipa species, Crisp pea, cucumber

Violets, Viola odorata, Sweet nectar

Wild Geranium, Geranium maculatum L.

Winter savory, Satureja montana, Strong herbal

Yucca*, Yucca species, Sweet to bland



Most herb flowers are edible. Typically, they taste just like the herb. Some favorite herb flowers are fennel, dill, basil, chives, lemon thyme, thyme, wild onion, oregano, most mints, rosemary, nasturtium, lavender, winter savory.

[tangerine dream]

Don't these flower butters look beautiful?

Both savory and sweet butters can be made with flowers.* Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.

Nasturtium Butter
4 oz (125 g) unsalted organic butter (1 stick), room temperature
12 to 18 organic nasturtium flowers
2 to 4 fresh nasturtium leaves, or a few sprigs of fresh parsley
3 or 4 chive leaves (optional)

Chive Blossom Butter
4 oz (125 g) unsalted organic butter (1 stick), room temperature
10 to 12 large, barely open organic common chive flowers, florets (petal clusters) separated
2 small sprigs of fresh parsley, or 8 or 10 large chive leaves

Rose Butter
4 oz (125 g) unsalted organic butter (1 stick), room temperature
1 teaspoon superfine sugar, or finely granulated sugar (sometimes called baker’s sugar)
¼ teaspoon almond extract
Generous handful of organic rose petals from the fragrant old-fashioned types, such as ‘Belle of Portugal,’ any of the rugosa roses and damasks, and the ‘Eglantine’ rose (enough to yield 2 tablespoons of chopped petals)

Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water—check for critters. Gently pat them dry in a towel or dry them in a salad spinner. Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.) Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork. When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves. With a rubber spatula put the mixture into a small butter crock or decorative bowl. Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.

All three recipes make a little more than ½ cup (125g).
~~

I would guess that you could also make flower cheeses with cream cheese instead of butter for a yummy treat on your toast or bagel in the morning, or on some delicious whole grain crackers. 

[tangerine dream]

Candied Flowers


These edible flowers can be used as a delicious and beautiful garnish for just about any dish, but are especially gorgeous on cakes.



Edible flowers (pesticide free, organic, nontoxic)
sugar (I probably used ½ cup or so- didn’t really keep track.)
1 egg white
½ tsp water

Beat the egg white with the water. Then brush your flowers with the egg/water mixture. Sprinkle sugar all over the flower. Make sure you cover the flower completely, otherwise you will have problems with them wilting. Place flowers on a wire rack and allow them to completely dry. According to Epicurious, the flowers can be stored in an airtight container for up to one month. I don’t believe this as some of my flowers (the daisies, but not the orchids) were getting a bit wilty after a couple of days. I found the best flower to use was the orchid, but also the individual petals of the carnation were really nice also.