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Incredible Edible Flowers

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By Paul Rodman (paulgrow)
February 26, 2008
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Views: 816

Tired of the same old meat and potatoes? Looking for something to spice up that romantic dinner for that special someone? Just looking for something a little different to dine on? Go out to your flower garden, you may have just what you need, right under your nose.

Gardening picture

Edible flowers have been used for hundreds of years as flavoring and garnishes. Research has shown that edible flowers have been used by the Roman, Chinese, Middle Eastern and Indian cultures as far back as 25 B.C. During Queen Victoria’s reign edible flowers found their way to the new world where they are experiencing resurgence today.

Besides making the food look nice edible flowers add a unique taste to various dishes. They are also rich in nutrients, Rose Hips are very high in vitamin C, Marigolds, Nasturtiums also contain Vitamin C, and Dandelion blossoms contain vitamins A and C. All edible flowers have almost zero calories.

For those of you with allergies remove the pollen bearing parts of the flower, the Pistils and the Stamens before eating the flowers.



Needless to say if you are growing flowers for consumption make sure that they have not been treated with any chemical sprays.

The flowers should be picked when fully open in the cool of the day.

After picking place long stemmed flowers in water and store in a cool place. Place short stemmed flowers between damp paper towels and store in the refrigerator.

Flowers that are grown in different locations may have different tastes due to soil types, and other environmental conditions.

Some flowers are toxic, here is a list of the most common toxic plants, and this is not a complete list. Be sure of what you have before you consume it.

Toxic Flowers,
Azalea, Clematis, Crocus, Daphne, Foxglove, Amaryllis, Cardinal Flower, Nicotiana, Mistletoe, Rhododendron, Castor Bean, and Calla Lily.



Here is a partial list of edible flowers, for a more complete listing you may want to check out one of these books. Edible Flowers: from Garden to Palate by Cathy Wilkinson Barash or The Edible Flower Garden by Rosalind Creasy.

FlowerTaste
AgastacheLicorice
AlliumOnion
HollyhockBitter
ChamomileApple Flavored
Tuberous BegoniaCitrus
English DaisyBitter
BorageCucumber
MarigoldPepery
ChrysanthemumMild
ChicoryBitter similar to endive
Squash BloomsSquash
DianthusCloves
FennelLicorice
DaylilyAsparagus/Zucchini
HyssopSimilar to tonic
LavenderFloral
Bee BalmTea like
RoseHighly perfumed/sweet
Scented GeraniumLike variety selected, lemon, rose etc

Agastache

Allium

Hollyhock

Chamomile

Tuberous Begonia

English Daisy

Borage

Marigold

Chrysanthemum

http://pics.davesgarden.com/pics/paulgrow_1200263697_400.jpg
http://pics.davesgarden.com/pics/paulgrow_1200263697_238.jpg

Chicory

Squash Bloom

Dianthus

Fennel

Daylily

Hyssop

Lavender

Bee Balm

Rose

 


 

Scented Geranium

  

 

The next time you are cooking for your family or friends, impress them with edible flowers, a touch of the exotic gleaned from your own backyard!

Edible flowers are also an excellent choice from which to make flavored vinegars or oils. Place in a container with white vinegar or into safflower or canola oil. Seal tightly and let ser for 4-6 weeks, you’ll have some new flavorings for those fresh spring salads.

 

Bon Appetit!

 

Photos courtesy of DG PlantFiles.


  About Paul Rodman  
Paul RodmanPaul Rodman has been gardening for over 40 years. He is an Advanced Master Gardener, and American Rose Society Consulting Rosarian. He is currently president of the Western Wayne County Master Gardener Association in Wayne County, Michigan.

Rodman is the garden columnist for The News Herald newspaper, in Southgate, Michigan. He has also written for the OrganicGardening.com web site.

He has lectured on various gardening topics throughout southeastern Michigan.

His favorite pastime is teaching children about gardening. For the past several years he has conducted classes for second grade students teaching them about subjects ranging from vermi-composting to propagation.

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Subject: interesting


Posted by Dutchlady1 (from Naples, FL) on February 26, 2008 at 7:05 AM:

I will have to try some of these! Thanks.

...

Posted by doccat5 (from Fredericksburg, VA) on February 26, 2008 at 9:03 AM:

Great article. Thanks for sharing.

...

Posted by sugarweed (from Jacksonville, FL) on February 26, 2008 at 11:01 AM:

How could you miss Nasturstrums?
Glad to see many I wasn't aware of, but couldn't believe my favorrite wasn't there.
Leaves and Flowers have a radish flavor.
Sidney

...

Posted by Lindawalkabout (from Holden, MO) on February 26, 2008 at 12:27 PM:

Ahhhh Paul , those flowers look to pretty to eat, but I'm go'na , great aritcal. I have ate daylilies raw before in a salad, tasty.

Happy gardening : )

...

Posted by lcosden (from Pawling, NY) on February 26, 2008 at 7:54 PM:

But they're so pretty, the flowers.. Humm.. To look at them or eat them.. Humm.. Have to admit the stuffed squash blossom they serve at high end restaurants are ever so yummy though..

...

Posted by Fitsy (from Hayesville, NC) on March 3, 2008 at 1:43 PM:

Thanks for info! Flowers are fun, but I sure need to
know which ones are poison!
Fitsy

...

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