After being left by the wayside for many years, cooking and garnishing with flowers is back in style once again. Many chefs and innovative home cooks are garnishing their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple and not add too many other flavors that will overpower the delicate taste of the flower.
Today this nearly lost art is enjoying a revival. Flower cookery can be traced back to several cultures such as the Roman, Chinese, Middle Eastern, and Indian. Important
Things to Always Keep in Mind - NOT EVERY FLOWER IS EDIBLE - DON'T USE PESTICIDES/CHEMICALS on ANY PLANT That Produces Blossoms - DO NOT COLLECT FLOWERS ALONG ROADSIDES - IDENTIFY YOUR FLOWERS AND WHAT PARTS YOU CAN ACTUALLY EAT - USE THEM SPARINGLY
Edibles to Choose from and Their Uses:
Tuberous Begonias (Begonia X tuberosa) The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.
Calendula - A Wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man's Saffron). Pretty petals in golden-orange hues. Use them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.
Hollyhock - Very bland tasting flavor but pretty flowers for adornment.
Carnations (Dianthus caryophyllus aka Dianthus) Carnations can be steeped in wine, candy, or use as cake decoration. To use their surprisingly sweet petals in desserts, cut them away from the white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.
Chrysanthemums (Chrysanthemum coronarium) Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They should be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use the petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.
Cornflower - Also called Bachelor's Button. they have a slightly sweet to spicy, clover-like flavor. Blooms are a natural food dye. More commonly used as a garnish.
Dandelions are a member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.
Daylily - these have a slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
Johnny-Jump-Ups Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads. Nasturtiums Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors.
Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
Pansy (Viola X wittrockiana) Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a wintergreen overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
English Daisy - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.
Gladiolus Flowers (anthers must be removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.
Peony (Paeonia lactiflora) In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the Middle Ages. Add peony petals to your summer salad or try floating in punches and lemonades.
Sunflower (Helianthus annus) The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Herb Flowers: Most herb flowers are just as useful and tasty as their foliage. Makes a very attractive feature when used in salads. Add some petals to any dish you were already going to flavor with the herb. Alliums (Leeks, Chives, Garlic, Garlic chives) Known as the Flowering Onions." There are approximately four hundred species that includes the families of onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves. Most of us just eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.
Anise Hyssop - both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.
Basil Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look.
Bee Balm Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.
Borage Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
Chicory Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled. Cilantro/Coriander Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Dill Tangy; like their leaves, but stronger. Use yellow dill flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking.
Lavender (Lavandula angustifolia) Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.
Marjoram Flowers are a milder version of plant's leaf. Use as you would the herb.
Rosemary Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings.
Sage (Salvia officinalis) Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.
Vegetable Flowers: Did you know that broccoli, cauliflower, and artichokes are all flowers? The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid the flowers of tomato, potato, eggplant, peppers and asparagus.
Arugula - an Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.
Broccoli Florets The top portion of broccoli is actually flowering buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor) and are delicious in salads or in a stir-fry or steamer.
Okra It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus, yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.
Pea Blossoms - Edible Garden peas bloom mostly in white but may have other pale coloring. The blossoms are slightly sweet and crunchy, and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous do not eat.
Radish Flowers Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.
Squash Blossoms Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.