Edible Flowers for Any Occasion

Edible flowers such as nasturtiums, daylilys, tulips and more can make your dinner vibrant — and tasty, too.

| May/June 2012

  • Edible Flowers
    Tulips are one of many edible flowers that you can include in your lunch or dinner.
    Shutterstock/Mny-Jhee
  • Dandelions are Edible Flowers
    The dandelion is king among edible flowers, as the bloom, leaves and roots are all delicious.
    Lori Dunn
  • Nasturtiums are Beautiful and Edible
    Nasturtiums have a mild flavor for salads and pastas, while the spicy leaves are great in sandwiches.
    Biz Reynolds
  • Chives are Edible Flowers
    Flowers and leaves from fresh chives are great in dishes and as garnishes.
    Lori Dunn
  • Nasturtiums Are Edible Flowers
    Nasturtiums add color and flavor to a green salad with all the trimmings.
    Spectrum Photofile
  • Violets are Edible Flowers
    Violet flowers can be used to flavor honey and vinegar, while the leaves can be used to make tea.
    Biz Reynolds
  • Gritty's Edible Flowers
    Gritty uses edible flowers to add color and flavor to his meals.
    Brad Anderson
  • Eat Your Roses
    "Eat Your Roses" by Denise Schreiber is full of recipes with edible flowers such as pansies, lavender and others. To purchase this book visit www.Grit.com/shopping.
  • Daylillies are Edible Flowers
    Use a colorful daylily as a bowl or cup to hold summer salads.
    Biz Reynolds
  • Roses are Edible Flowers
    Rose petals and hips make their way into all kinds of culinary delights.
    Biz Reynolds
  • Ice Bowl Using Edible Flowers
    This ice bowl was simply made using edible flowers and fresh herbs, and it makes for a beautiful decoration.
    Lori Dunn

  • Edible Flowers
  • Dandelions are Edible Flowers
  • Nasturtiums are Beautiful and Edible
  • Chives are Edible Flowers
  • Nasturtiums Are Edible Flowers
  • Violets are Edible Flowers
  • Gritty's Edible Flowers
  • Eat Your Roses
  • Daylillies are Edible Flowers
  • Roses are Edible Flowers
  • Ice Bowl Using Edible Flowers

Starving for that delicious-looking appetizer, you reach for those crispy little nuggets of deep-fried mushrooms, but … What the hay? Golden and delectable, those morsels turn out to be tasty little dandelion flower buds that have been fried up soft, tender, and reminiscent of wild morel mushrooms. The colorful salad is sprinkled with violets, nasturtiums and calendula petals. Not only that, the ice cream is flavored with pastel specks of lavender-colored … well … lavender. The ruby-jeweled jelly is created from summer rose petals. And even the tuna salad bowl is edible: It’s a hibiscus blossom.

MORE RULES AND RECIPES FOR EDIBLE FLOWERS:
Crystallized Flowers Recipe
Ten Rules for Edible Flowers
Pansy Cookies Recipe Using Edible Flowers
 

From the finest restaurants to the humblest farm kitchen, more and more cooks are finding that adding flowers to an ever-increasing number of menu items adds color, excitement, flavor and a touch of enticement — and maybe even some romance.

For ages, bakers have been making candied violets to decorate party cakes. Nasturtiums look pretty sprinkled on a salad. Diners now are discovering that flowers have more than visual appeal — they also have flavor. Specific flowers are mingling pleasantly with a variety of entrees, salads and desserts — as one of the ingredients, no longer merely a pretty decoration.



Flowers are most commonly used fresh or as garnishes. When cooked, they frequently wilt and lose their bright colors (though cauliflower and broccoli are actually “flowers,” too). Topping cakes with bright pansies, garnishing soups with chive flowers, or using flowers such as tulips or daylilies as bowls to hold tuna salad or cottage cheese are all good ways to experiment with blooms fresh from your garden.

Of course, as with any other foods you use, you will want to add flowers to your meal carefully. Roadside flowers are often polluted with vehicle exhaust residues, roadway hydrocarbon runoff, dust and trash. Some flowers do not taste good, and some are actually toxic, such as potato, foxglove and sweet pea. Flowers served at the table should be grown organically, with no residual pesticides clinging to the petals.

Stanley
6/20/2012 2:41:36 PM

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