Edible Flowers in Your Garden
Edible flowers are flowers that can be consumed safely. Innovative chefs have been using flower blossoms in recipes for a touch of elegance. For culinary purposes, there are blossoms that are edible and tasty.
Some flower edibles include: lavender, chrysanthemums, clover, hibiscus, roses, and violets.
When deciding to grow edible flowers in your own garden you must be cautious. First, do not use pesticides or other chemicals on any part of any plant that you plan on eating. Also, be attentive not to eat unknown blooms. Only eat edible flowers and edible parts of those flowers. Use flowers sparingly in recipes, as digestive complications can occur in consumed in large amounts. Do not eat flowers if you have asthma, allergies, or hay fever.
Lavender is delicious and can be used to add flavor and color to culinary recipes in either fresh or dried form. It’s sweet, spicy, and perfumed. It can be used to make lemonade, or for baking by infusing in sugar. Or it’s a great addition to both savory and sweet dishes.
Chrysanthemums are tangy and somewhat bitter. Flavors range from a slight pepper taste to pungent. Remove the bitter flower base and use petals only for Asian stir-fries or a salad seasoning.
Clover is sweet, like licorice. The plant greens can be used as a salad base. Or brew as a tea to help heal a cough or cold.
Hibiscus also makes a great tea. It tastes a bit like cranberry with overtones of citrus. Or sprinkle sparingly over a salad for a striking flavor.
All rose petals are edible and popular as a garnish for ice cream and desserts. They can also be sprinkled in salads, made into jam or tea. They can even float in cocktails. Their flavor resembles strawberries and green apples.
Like roses, violets can also be used in salads and as a garnish in desserts and drinks. Violets are sweet with a perfumed flavor. But be careful with violets, as there are violet “look-alikes” that are inedible, and some poisonous.
Other cooking ideas for edible flowers include: cake decorating, freezing in ice cubes, and salad dressings.
When picking flowers, be sure to place them in a shaded basket. Be careful not to crush them. Gently clean off dirt and bugs. Store clean flowers in a refrigerated sealed container. Flowers are best when you use them within a few hours after they’ve been picked.
Before you consume, tenderly wash them, and remove the reproductive parts inside the flower.
There are many edible flowers in bloom right now waiting to give you an appetizing experience.