Growing edible flowers in your garden is easy and can be in your front yard! This is also the best way to know pesticides were not used (they will alter the flavors), as florist trade flowers are usually sprayed, and roadside flowers may be tainted with automobile fumes. If you’d like o know about other edible pants, check out this post.
There are many different flavors available from flowers:
Gladiola is lettuce-like
Tulips taste like asparagus or peas
Clover reminds some people of honey
Daylilies have a chestnut flavor
Nasturtiums have a peppery bite
Borage is like cucumbers
Dianthus taste like cloves
Lavender is flowery
Care needs to be taken while processing the blooms:
Pick flowers right before you intend on using them, but they can be kept inside a damp paper towel in the refrigerator for a day.
Always rinse blooms gently with water and pat dry with paper towels.
In addition to the fruits, squash plants provide edible blossoms. It is said that the male flowers hold the most flavor. Many find dipping them in a tempura batter or lightly sautéing them delightful.
There are many blossoms for the salad bowl such as; nasturtiums, arugula, okra, chives, basil, marigold, fennel, mustard, or bee balm. Many fruit salads benefit with pineapple sage, rose, violet, lilac, or pansy blossoms.
Candied decorations are easily made by collecting roses, pansies, violets, or other edible flowers. Evenly brush a light coat of lightly beaten egg white and sprinkle with superfine (not confectioners) sugar. Let dry on a bakers rack or screen and store in a tight-lidded container.
As daylilies start to fade, harvest them and place in a vegetable steamer until just wilted. Toss with a little butter and parmesan cheese for a great appetizer.
Ice blossoms are a beautiful way to dress-up drinks and punches. Fill an ice container half-full of water and freeze. Add flowers carefully, and then add a teaspoon of water on top, being careful not to move the blooms. After they freeze, fill balance of tray.
Scented sugar is easily made by layering scented geranium leaves, such as lemon, rose, chocolate, or mint within a sugar bowl. Using this sugar is great in ice teas and baking.
To make a tasty spread for bread or crackers, fold calendula, nasturtium, or arugula blossoms into soft butter or cream cheese.
Happy Independence Day!!!
© Ilex Farrell – Midwestern Plant Girl