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Flowers have been
eaten since ancient times, and have medicinal as well as nutritional value.
Oriental dishes through the ages have made use of Daylily buds and
Chrysanthemums, the Romans used mallow, rose and violets, Italian and
Hispanic cultures gave us stuffed squash blossoms and Asian Indians continue
to use rose petals in many recipes. Nowadays, in the Western world, the most
common use of flowers is in salads. But more and more people are becoming
adventurous as they realize the flavor and health potential of flower blooms
and buds. Edible flowers have lots of potential. You can in fact add them to
sauces, tarts, preserves, pickles, fritters and soft cheeses.
Though many blossoms
contain vitamin C and/or vitamin A, not all flowers are edible, so only
experiment with ones you know are tried and trusted. Herb flowers usually
offer the same flavor and attributes as the edible leaves, though they may
be milder. If you suffer from asthma or allergic reactions to composite-type
flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and
marigold) you should avoid eating flowers altogether as they may well cause
you discomfort. If you’re sampling edible flowers for the first time, the
best way is to introduce them into your diet a little at a time to avoid
digestive problems.
It is important to remember that flowers are only edible if they are either
organically grown or treated with organic pesticides like those used on
fruits and vegetables. Flowers from florists, nurseries or garden centers
are grown for decoration and have often been chemically treated, either by
fertilizers or pesticides. If you don’t have the time or resources to grow
your own edible flowers, many gourmet markets now stock them fresh or
frozen.
If you’re preparing homegrown flowers the best time to pick them is early
morning when their water content will be at its maximum. Only use fresh
blossoms that are undamaged by disease, weather or insects. You should be
very careful to remove the stems and pistils and also any white inner petal
tips from the bud as these often taste bitter. Wash the blooms thoroughly
before adding them to your food. Above all experiment and enjoy.
Here are some tasty and nutritious flowers and creative ways of
incorporating them into your cooking.
Calendula (calendula
officinalis)
This relative of the marigold has a tangy, peppery taste that makes it great
for salads or soups and tasty added to cream cheese for sandwiches. It also
adds a beautiful saffron color to your cooking. Medicinally it has
antispasmodic properties and so can relieve ulcers, cramps, and colitis.
Chamomile (Chamaemelum nobile)
Chamomile has a faint apple flavor that can add a refreshing note to salads
and cold drinks as well as teas. This flower can promote a relaxing sleep,
soothe asthma and may help relieve toothache.
Chrysanthemum (Chrysanthemum
morifolium)
Chrysanthemum has a light, sweet flavor. It can be added to cool drinks and
teas as well as garnishing desserts. The flower contains vitamins A and B
and amino acids. It helps to calm the nerves and relieve cold and flu
symptoms.
Dandelion (Taraxacum
officinalis)
Fresh, young leaves have a spinach-like flavor suitable for salads, quiches
and stuffing. Very young buds have a taste similar to mushrooms and are
delicious sautéed in garlic. Dandelion has diuretic properties and so is
beneficial purifying your whole system.
Dianthus (dianthus
caryophyllus)
Dianthus or carnations, have a light peppery flavor that makes a healthful
addition to salads or flavorful garnish to cheese dishes. Medicinally, its
anti-bacterial properties can help to alleviate gastric discomfort and
promote health of the gastrointestinal system.
Elder Flower (Sambucus nigra)
These flowers can be eaten whole or sprinkled over a salad they have a
lovely, sweet but delicate taste. If you add flower clusters when cooking
berries, they will lend a heady Muscatel flavor to the fruit (remove flowers
after cooking). Elder flower is a great anti-oxidant, helping to purify the
blood and cleanse the system.
Johnny Jump-ups (Viola
tricolor)
These colorful flowers have a wintergreen taste. They are also tasty and
decorative on puddings and custards with The flowers can be candied and make
a delicious decoration on wedding cakes, ice creams and sorbet. They also
make a tasty garnish for marinated vegetable salads, deviled eggs or potato
salads. This is another flower that is high in vitamin A and C.
Lavender (Lavandula
angustifolia)
The flowers look beautiful and taste good in iced drinks, with or without
spirits. Lavender blends well with mint and makes a great garnish for sorbet
or ice cream. The flower has a light floral taste that lends itself to
savory dishes also, vegetable stews that may otherwise be bland. This plant
can relieve flatulence and sore throat but should not be consumed in large
amounts.
Nasturtium (Tropaeolum majus)
All parts of the Nasturtium are edible and nutritious. The flowers are quite
sweet, while the leaves have a mustard-cress flavor. The seeds can be
pickled as a substitute for capers. The flowers and leaves make an unusual
and decorative salad dish with pasta and snowpeas. Nasturtiums have several
medicinal properties. It is antiseptic and expectorant and therefore good
for head colds. It is also effective for curing and preventing urinary tract
infections.
Rose (Rosa species)
Miniature varieties can be used to garnish ice cream and desserts, or larger
petals can be sprinkled over desserts or salads. Freeze them in ice cubes
and float them in punches. Their sweet, aromatic flavor is stronger if their
fragrance is more pronounced. Remember, the stronger the scent, the stronger
the flavor. Avoid bitterness by removing the white inner tips of petals.
Rose flowers can ease headache. Both the hips and the petals are a great
source of vitamin C and other anti-oxidants.
Squash Blossoms
Fresh blossoms have a wonderful flavor not unlike fresh squash. Try them
sautéed after coating them in a light batter. They are also delicious
stuffed with soft cheese then lightly fried. Squash blossoms are high in
vitamin A.
Although many flowers are
edible, there are some you should avoid eating including the Arum Lilly,
Begonia, Black eyed Susan, Bleeding Heart, California Poppy, Clematis,
Crocus, Daffodil, Euphorbia, Foxglove, Heliotrope, Hyacinth, Lobelia,
Morning Glory, Peace Lilly, and Wisteria.
Now that you're aware of the many ways to
incorporate edible flowers into a meal, try some out the next time you want
to impress your guests—you'll not only dazzle them with your presentation,
but provide a health boost as well.
Corinna Underwood
is an international freelance writer from the UK. Her home base is now in
Rome, Georgia. In addition to writing about wellness and sustainable living,
she is conducting doctoral research into eating disorders and embodiment.
You can see more of her writing at
www.ambiguousmedia.vze.com.
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