For hundreds of years, edible flowers have been gathered and consumed. Just as the leaves and roots of some flowering plants can be eaten; various flowers, which can be used to decorate a room, can also be used to decorate foods and are considered edible. In addition to immediate consumption, flowers may also be preserved for future use using techniques such as drying, freezing or steeping them in oil. Edible flowers can be used in drinks, jellies, salads, soups, syrups and main dishes.

Not every flowers are edible.

In fact, sampling some flowers can make you very, very sick.
You also should never use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.
Identify the flower exactly and eat only edible flowers, and edible parts of those flowers.
Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that’s similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new.

Common edible flowers

  • Daisies (Bellis perennis quills).
  • Dandelions (Taraxacum officinale leaves, roots, flowers, petals, buds).
  • Daylilies (Hemerocallis buds, flowers, petals).
  • Pansies (Viola x Wittrockiana flowers, petals).
  • Pot Marigolds (Calendula officinalis petals with white heel removed).
  • Nasturtium (blossoms and seeds).
  • Roses (Rosa petals with white heel removed, rose hips).
  • Sunflowers (Helianthus annuus buds, petals, seeds).
  • Sesbania grandiflora (flower).

The new rage in haute cuisine

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.

Growing Edible Flowers

Growing edible flowers is essentially the same as growing flowers for ornamental purposes. Most flowers require a well-drained soil with a pH around 5.5 to 6. Soil test. Use a 2- to 3-inch layer of mulch to reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and reduce the amount of soil splashed onto the plant during a heavy rain. Irrigate to keep plants actively growing and flowering; most plants will need 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for extended periods of time can increase the chances of disease development. Irrigating with a soaker hose works well.
Chemicals for pest control should be avoided, if possible. Hand-pick harmful insects. Beneficial insects, such as lady beetles and praying mantids, can be used to decrease insect populations. Growing different flowers together provides diversity to support a good beneficial insect population and keeps pest problems low. Many gardeners locate their edible flower garden away from other plants to avoid chemical spray drift. Many edible flowers can be successfully grown in containers.

Harvesting Flowers

Flavor can vary with growing conditions and cultivars. Conduct a taste test before harvesting large amounts of a particular flower. Flowers should be picked in the cool of the day, after the dew has evaporated. For maximum flavor choose flowers at their peak. Avoid flowers that are not fully open or that are past their prime. To maintain maximum freshness, keep flowers cool after harvest. Long-stem flowers should be placed in a container of water. Short-stemmed flowers, such as borage and orange blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic bag, and stored in a refrigerator. Damp paper towels placed in the plastic bag will help maintain high humidity.
Because pollen can distract from the flavor, it’s best to remove the pistils and stamens. Pollen may cause an allergic reaction for some people. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies. For flowers such as calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the flower petals are edible. The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.

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.

Sources: CES NCSU, Wikipedia, What is cooking

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