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Flowers Offer More Than Table Decorations
Before you buy edible flowers, or think you are buying edible flowers,
remember that not all blossoms are
safe for consumption. Make sure
that no pesticides have been used on or around the flowers you plan
to use in your recipes. Identify the specific flower you plan to use
and find out which parts are acceptable to eat and how they will taste.
The petals of one flower may be sweet while the flower base is acrid
and bitter. Use flowers sparingly and stop their use immediately if
any digestive complications arise.
ALLIUMS
With approximately four hundred available species of alliums, the
flowering “onions,” these plants are near the top of the
edible flowers list. Including garlic, chives, shallots, and various
species of common onions proper, all parts of alliums are edible.
The leaves and flowers, with their stronger flavor, are used in salads
and the leaves make good seasoning for cooking as do the familiar
roots. All “onion” like plants are good to lower blood
pressure and to help prevent cholesterol build up.
BANANA
BLOSSOMS
Banana blossoms are the unopened bud of the plant, which would, if
allowed to grow, form the fruit with which we are all familiar. The
blossoms are tender, with a tangy but subtle flavor and are excellent
in soups and salads. Banana blossoms can often be
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found in cans at
specialty grocery stores or can be ordered online. Because they are
an excellent source of fiber, banana blossoms serve as a gentle laxative
and are also believed to enhance the milk flow of nursing mothers.
APPLE BLOSSOMS
Apple blossoms, which are so lovely on the trees in the spring, have
a delicate flavor and aroma that is distinctly floral. They work well
with fruit dishes or candied and used as a garnish. Although apples
themselves are thought to prevent cancer and to work in the body as
antioxidants, it is recommended that apple blossoms be used with caution
as they may contain cyanide precursors.
CHRYSANTHEMUMS
With their slightly bitter somewhat tangy flavor, chrysanthemums of
all colors should be blanched before being used. The petals are lovely
on salads and the leaves when added to vinegar, enhance its taste.
Remove the flower base, which is bitter, and use the petals and leaves
only. Some varieties including the Crown Daisy are used as ingredients
in Oriental dishes. When boiled as a tea, chrysanthemums are thought
to aid in the recovery from flu and cold.
DANDELIONS
When picked young and just prior to consumption, dandelions have a
sweet flavor not unlike honey. Older flowers will be bitter to the
taste. The plants can be eaten raw or steamed (especially young leaves
for use in salads) and can even be used to make wine. Dandelion petals
may be used in rice dishes like “confetti.” The leaves
of dandelions have high concentrations of vitamins A and C and are
rich in iron. Dandelion tea is believed to stimulate digestion and
to cleanse the liver.
USING EDIBLE FLOWERS
Normally edible flowers are best consumed fresh. Remember that you
should only use plants that have not been exposed to pesticides so
be careful where you purchase your flowers and always wash them thoroughly
before use. Find out which parts of the plant are fit for consumption
and use only those parts. Before implementing flowers in your recipes
it’s a good idea to do your research online or at your local
library or plant nursery.
Many items common to our daily diet or some that we would not normally
think of eating are actually quite tasty and have healthful properties.
Licorice root isn’t just a candy and dandelions aren’t
just weeds. Consult a spice / herb chart and do your research, but
don’t shy away from adding these items to your diet or garden
– or both!
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