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Incredible Edible Flowers

Source of Recipe

about.com


Recipe Introduction

Please do eat the daisies, and also feel free to chow down on the roses, pansies and violets. Perhaps you have heard of candied violets, but you may be pleasantly surprised to hear many other flowers are not only a lovely visual addition to your dinner table, but also a tasty one. Edible flower history ---
The culinary use of flowers dates back thousands of years with the first recorded mention was in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of daylily buds, the Romans used mallow, rose and violets, Italian and Hispanic cultures gave us stuffed squash blossoms, and Asian Indians use rose petals in many recipes. Did you know Chartreuse, a classic green liqueur developed in France in the seventeeth century, boasts carnation petals as one of its secret ingredients? And, dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

Colorful and tasty ---
Yes, those flowers look beautiful as garnishes, but what do they taste like? Bean blossums have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and miniature pansies (Johny-Jump-Ups) have a mild wintergreen taste. Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Others may have a spicy or peppermint flavor. When in doubt, taste, but first be sure it's not poisonous.


Selection, Preparation and Storage
With the widespread use of pesticides by commercial growers, it's important to select edible flowers from a supplier who grows them specifically for consumption. Do not eat flowers obtained from a florist. Your best bet is to grow them yourself, so you know they are completely pesticide-free. Many grocery stores and gourmet markets now sell edible flowers. If you are choosing homegrown flowers to eat, be certain you know your flowers as not all flowers are edible. Some can cause serious stomach problems and some are quite poisonous. Pick homegrown flowers in the morning or late afternoon when the water content is high.

Select flowers that are freshly-opened, perky and free of any bug-eaten or diseased spots. Normally, the petals are the only portion to be eaten, with the notable exception of safflower and crocus (saffron) whose stigma are prized as an herb. Be sure to wash flowers thoroughly by bathing them gently in a bath of salt water. Perk them up by dropping into a bowl of ice water for 30-60 seconds, and drain on paper towels. Then carefully remove petals or other parts to be consumed. You may wish to trim off the whitish part of the petal where it connects to the stem as it can often be bitter. It's best to store flowers whole in a glass of water in the refrigerator until you need to use them. You can store petals for a day in a plastic bag in the refrigerator, but your optimum goal should be to use them within a few hours.

Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems. If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Also, some have a much more pronounced flavor than others, so you'll need to judge accordingly. The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting. This helpful chart* of edible flowers links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons. You might want to peruse this plant toxicity list for further reference.

* Go to:
http://homecooking.about.com/library/weekly/blflowers.htm

Edible Flowers General Usage
Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to pretty up your meals and perk up your taste buds:

• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
• Sprinkle edible flowers in your green salads for a splash of color and taste.
• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
• Use in flavored oils, vinaigrettes, jellies, and marinades.
• One of the most popular uses is candied or crystalized flowers, used to decorate cakes and fine candies.
• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

Edible Flower Recipes
Finally, never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible. Be brave. Put a little color into your recipes and your taste buds with some edible flowers, and you will surely be rewarded with smiles from your family and guests.

I've collected many different recipes using flowers for you to try. Be sure to take a look at the list of edible and poisonous flowers before experimenting. You should see a thin navigation bar at the top of your screen to return you to this list when viewing the offsite recipes below.

Go to:
http://homecooking.about.com/library/weekly/aa052598b.htm

• Blueberry/Lavendar Crisp
• Blue Flower Chive Omelet
• Candied (Crystallized) Flower Blossoms
• Curried Daylilies
• Dandelion Honey
• Flowery Corn Tortilla
• Fried Squash Blossoms
• Frozen Flower Bowl with Fruit Salad
• Glacier Punch (Non-Alcoholic)
• Glacier Punch (Alcoholic)
• Grilled Salmon with Nasturtium Vinaigrette
• Homemade Rose Water and Rose Oil
• Jamaican Hibiscus Drink
• Poor Man's Capers
• Rhubarb Rose Strawberry Jam
• Rose-Glazed Brie
• Sage Flower Pesto
• Salmon Nasturtium Pizza
• Strawberry Mousse in Tulip Cups
• Stuffed Zucchini Blossoms
• Sweet Wine Lavender Cookies
• Lavender Rose Petal Cheesecake
• Zucchini Flower Quesadillas
• Rose Omelette
• Flower Salad
• Dandelion Wine
• Violet Jelly
• Violet Syrup
• Lemon Flower Pancakes
• Herb Flower Beer
• Eggs Hamilton
• Flower Sugar
• Smoked Pomfret
• Chicken with Lilac
• Mallow Peas
• Marigold Custard
• Corn Marigold Fritters
• Nasturtium Dip
• Crystallized Flowers
• Rose Pickled Peaches
• Sage Flower Crepes
• Squash Blossom Frittata
• Squash Blossom Salad
• Squash Blossom Rice