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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.
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.
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.
Flower
Taste
Agastache
Licorice
Allium
Onion
Hollyhock
Bitter
Chamomile
Apple Flavored
Tuberous Begonia
Citrus
English Daisy
Bitter
Borage
Cucumber
Marigold
Pepery
Chrysanthemum
Mild
Chicory
Bitter similar to endive
Squash Blooms
Squash
Dianthus
Cloves
Fennel
Licorice
Daylily
Asparagus/Zucchini
Hyssop
Similar to tonic
Lavender
Floral
Bee Balm
Tea like
Rose
Highly perfumed/sweet
Scented Geranium
Like variety selected, lemon, rose etc
Agastache
Allium
Hollyhock
Chamomile
Tuberous Begonia
English Daisy
Borage
Marigold
Chrysanthemum
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 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.
