The Virtual Edible Flower Garden
The virtual flower garden is a place for information on the use of flowers in the kitchen and in cooking. Check back often as I add information and modules on specific flowers. Remember, not all flowers can be eaten.
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Table of Contents
Safe Use of Edible Flowers
Guidelines to keep in mind!
Before harvesting or using any flower, there are several things to keep in mind:
Above all else, if you are unsure that the flower is edible or safe, do not eat it. Caution is the best policy.
Before Using
Before you use your edible flowers, wash them gently in cold filtered water. There are those who recommend gently washing them a salt water bath.
After washing, you can given them a quick 'pick me up' to refresh them by letting them rest in a bowl of ice water for one minute.
Drain on a clean white cloth or on white paper towels. You may also want to taste a petal or two to familiarize yourself with the flavor. You may find that the white part of the petal near the stem may be bitter. If you find this to be the case, simply trim it off.
- Knowledge is power, know what you can and can not eat. Not all flowers are edible. Some are extremely toxic.
- Do not pick or use any flowers that may have been exposed to animal waste.
- Do not use any flowers that have had insecticides sprayed on them.
- Do not use flowers from your local florist, buy them either in your grocery aisle preferably at whole foods/wild oats, your local farmers market, or other trustworthy health food store.
- Do not harvest any flowers that have had fertilizers sprayed on them unless specified for food consumption.
- Do not use any flowers from the side of roads where they have been exposed to trash, carbon monoxide, other weed sprays, etc...
- If you have any allergies, consult your physician before consuming edible flowers or introduce flowers in small amounts so you can judge their effect. This also helps to judge their flavor, some have a stronger flavor and effect in foods than others, so you'll need to judge accordingly.
- Do not pick or use any flowers that show signs of disease or have been eaten by insects.
- Select flowers that are freshly opened
Above all else, if you are unsure that the flower is edible or safe, do not eat it. Caution is the best policy.
Before Using
Before you use your edible flowers, wash them gently in cold filtered water. There are those who recommend gently washing them a salt water bath.
After washing, you can given them a quick 'pick me up' to refresh them by letting them rest in a bowl of ice water for one minute.
Drain on a clean white cloth or on white paper towels. You may also want to taste a petal or two to familiarize yourself with the flavor. You may find that the white part of the petal near the stem may be bitter. If you find this to be the case, simply trim it off.
Tips & Tricks for using Flowers in your cooking
Ideas on integrating flowers into your dishes or enhancing presentation of a meal? Vote on those you find most useful here or add your own.
Use to serve up dip, sorbet, ice cream and more
Presentation is everything. If you have a larger e more...1 point
Oils, Vinegars, and Butters
Edible flowers can really enhance the flavor of an more...0 points
Carnations
Dianthus caryophyllus
Taste spicy, peppery, nutmeg, clove-like
Uses Steep carnation petals in wine, candy them for use as decorations on cakes and desserts or add them to salads to add spice and color. For a unique and colorful twist, use in cold pasta salad in place of ground pepper.
Trivia The petals of carnations are used to make the French liqueur Chartreuse. Circa 1600's.
Uses Steep carnation petals in wine, candy them for use as decorations on cakes and desserts or add them to salads to add spice and color. For a unique and colorful twist, use in cold pasta salad in place of ground pepper.
Trivia The petals of carnations are used to make the French liqueur Chartreuse. Circa 1600's.
Chrysanthemum Garland
Chrysanthemum coronarium
Taste faint black pepper flavor crossed with hints of cauliflower. Some describe it as rather pungent or with a tangy taste that increases with the age of the leaf.
Uses See caution below. Floret leaves are most commonly infused for tea and salads. The greens and stems are commonly harvested to serve fresh, steamed, blanched, stewed or even sautéed.
In East Asia, several species are commercially grown as a leaf vegetable crop. The dark green leaves are stir-fried with garlic and dried chili peppers.
Many will report the Chrysanthemum as having a rather bitter flavor. This flavor is produced by overcooking. The key to successfully cooking them is to maintain a low heat and cook until tender and lightly tangy in taste.
Caution: The petals of these composite flowers are the safest most edible portion. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.
Trivia The greens of this plant may also be referred to as: chrysanthemum greens, edible chrysanthemum, cooking chrysanthemum greens, Japanese greens, chop suey greens, choy suy greens, crown daisy chrysanthemum, round leaf or small leaf chrysanthemum, shingiku, shunigku, shungiku, shigiku, kikuna, tong hao, hao zi gan, tong ho, tung ho, tong ho choi, or tan.
Uses See caution below. Floret leaves are most commonly infused for tea and salads. The greens and stems are commonly harvested to serve fresh, steamed, blanched, stewed or even sautéed.
In East Asia, several species are commercially grown as a leaf vegetable crop. The dark green leaves are stir-fried with garlic and dried chili peppers.
Many will report the Chrysanthemum as having a rather bitter flavor. This flavor is produced by overcooking. The key to successfully cooking them is to maintain a low heat and cook until tender and lightly tangy in taste.
Caution: The petals of these composite flowers are the safest most edible portion. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.
Trivia The greens of this plant may also be referred to as: chrysanthemum greens, edible chrysanthemum, cooking chrysanthemum greens, Japanese greens, chop suey greens, choy suy greens, crown daisy chrysanthemum, round leaf or small leaf chrysanthemum, shingiku, shunigku, shungiku, shigiku, kikuna, tong hao, hao zi gan, tong ho, tung ho, tong ho choi, or tan.
DayLily
Hemerocallis fulva
Taste Sweet flavor, especially the pale yellows and oranges. Reminiscent of chestnut or beans. Petals are also said to taste somewhat like fresh peas. Tubers have a nutty flavor.
UseMost commonly used in salads or as gar-
nishes. Float in punch bowls for decoration or stuff
with soft cheeses for an appetizer. Dried daylily
petals are an important ingredient in Chinese sweet
and sour soup. Daylily petals are awesome picked fresh, cleaned, and added into stir Fries.
The young green leaves are edible raw or cooked; older leaves are fibrous. Tubers are also edible raw or cooked. Young tubers are best, though the central portion of older tubers is good. Steam or boil the tubers as a potato substitute, or toss them raw onto a salad.
The flowers can be eaten raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a sweetness at the base due to the nectar. They can be fried for storage and used as a thickener in soups and stews, or used as a relish.
Leaves and young shoots can be cooked and used as a substitute for asparagus or celery. Use the smaller shoots under 15cm, saute in a small amount of garlic and oil, add raw to salads, or steam and add butter or other oil/fat of your choice for a crunchy meal.
You can also take the buds just before they open and wash, then cook. They have a slight waxy feel that allows water and dirt to roll off easily.
Caution Day Lily's may act as a laxative. Large quantities of the leaves are said to be hallucinogenic. Because of the acrid nature of the green foliage, some experience nausea, diarrhoea and vomiting after eating raw plant parts. Such people will not be affected if the plant is cooked.
Trivia It was originally brought to America by early settlers, who revered it not only for its ease of transport across the seas and its success in foreign soil, but also for its nourishing food.
UseMost commonly used in salads or as gar-
nishes. Float in punch bowls for decoration or stuff
with soft cheeses for an appetizer. Dried daylily
petals are an important ingredient in Chinese sweet
and sour soup. Daylily petals are awesome picked fresh, cleaned, and added into stir Fries.
The young green leaves are edible raw or cooked; older leaves are fibrous. Tubers are also edible raw or cooked. Young tubers are best, though the central portion of older tubers is good. Steam or boil the tubers as a potato substitute, or toss them raw onto a salad.
The flowers can be eaten raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a sweetness at the base due to the nectar. They can be fried for storage and used as a thickener in soups and stews, or used as a relish.
Leaves and young shoots can be cooked and used as a substitute for asparagus or celery. Use the smaller shoots under 15cm, saute in a small amount of garlic and oil, add raw to salads, or steam and add butter or other oil/fat of your choice for a crunchy meal.
You can also take the buds just before they open and wash, then cook. They have a slight waxy feel that allows water and dirt to roll off easily.
Caution Day Lily's may act as a laxative. Large quantities of the leaves are said to be hallucinogenic. Because of the acrid nature of the green foliage, some experience nausea, diarrhoea and vomiting after eating raw plant parts. Such people will not be affected if the plant is cooked.
Trivia It was originally brought to America by early settlers, who revered it not only for its ease of transport across the seas and its success in foreign soil, but also for its nourishing food.
Hibiscus
A variety of species
The most commonly eaten species are Hibiscus rose-sinesis, common name Chinese Hibiscus, and Hibiscus sabdariffa common name RoselleTaste Mildly citrus, cranberry-like
Use Makes for a wonderful garnish and assists in presentation, use in sorbets, add to rice, chicken or fish for a light citrusy flavor.As the petals are slightly acidic, use sparingly in salads. Make a syrup out of the flowers and use in drinks (Works great in sparkling wines) or cordials, jellies, in chocolates, as a marinade or over pancakes or waffles. Buds can be pickled or boiled as a vegetable, flowers can be stuffed, made into fritters or drank as a tea.
Caution Hibiscus may act as a diuretic
Trivia The hibiscus flowers used in most herbal teas are from the Hibiscus sabdariffa species, usually called Jamaican Sorrel. Hibiscus Sabdariffa is also used as a folk remedy in the treatment of abscesses, bilious conditions, cancer, cough, debility, dyspepsia, dysuria, fever, hangover, heart ailments, hypertension, neurosis, scurvy, and strangury.
Hyacinth
Brodiaea douglasii, Muscari comosum, & Camassia quamash
Taste sweet, nutlike flavor, figUse Wild Hyacinth: Brodiaea douglasii -- North American. Only the bulb of this plant is edible. It can be eaten either raw or cooked and has a sweet, nutlike flavor. They can be used like potatoes. Said by some people to be the tastiest of the North American edible bulbs. They are definately at their best when slow roasted for an hour when they become rather sweet. Young seedpods can be cooked as a pot herb; makes an excellent green.
Camassia quamash variety of Hyacinth, camas flower or Indian Hyacinth, is found in Canada and the western United States. It resembles an onion in shape and color, when cooked is very sweet and tastes like a fig. Bulb is eaten either raw or cooked. The bulb has a mild, starchy flavor when eaten raw, but a gummy texture that reduces the enjoyment of it somewhat. When cooked, however, it develops a delicious sweet flavor somewhat like sweet chestnuts, and is a highly nutritious food. Excellent when slow baked, it can also be dried and made into a powder which can be used as a thickener in stews or mixed with cereal flours when making bread, cakes etc... The bulbs can be boiled down to make a molasses, this was used on festival occasions by various Native Americans. The bulbs can be harvested at any time of the year, but are probably best in early summer when the seeds are ripe.
Tassel Hyacinth, Muscari comosum --Mediteranean A slightly bitter taste similar to an onion. aka 'Plumosum,' or Tufted Grape Hyacinth.
Prior to cooking, the outer leaves must be removed and the bulbs should soak in cool water (which should be changed occasionally) so that some of their bitterness is lost. The cooked bulbs, preserved in oil, are used as a relish.
Caution The beautifully fragrant, funnel-shaped hyacinthus orientalus - or common hyacinth orientalis is actually quite toxic, causing symptoms ranging from contact dermatitis and allergic asthma to severe stomach cramps, vomiting and diarrhea if ingested in large quantities.
Triavia The Cassia Quamash if steamed or pit-cooked very slowly for at least a full day, up to three days, the bulbs' bland complex sugar, inulin, breaks down into fructose. One-third of the bulbs cooked weight becomes digestible fructose.
In Italy Tassel Hyacinth are known as Lampagioni. Be careful not to confuse them with cipolline onions.
Impatiens
Impatiens wallerana
Taste bland to sweet mild flavor
Use use as a garnish, in salads, or floated in drinks. Make a very nice supporting flavor because of how mild they are. Excellent for vinegars and butters or candies.
Caution People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet
Use use as a garnish, in salads, or floated in drinks. Make a very nice supporting flavor because of how mild they are. Excellent for vinegars and butters or candies.
Caution People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet
Japanese Dogwood
Cornus kousa chinensis
Taste Sweet and juicyUse Edible Parts: Fruit; Leaves.
Fruit - raw or cooked although be careful, the fruit turns bitter cooked. Best used in small quantities in sauces, jams, or jellies. Use as you might a plum or cranberry. The fruit is quite seedy and the skin is tough and unpleasant, but the pulp is delicious with a custard-like texture.
The young leaves are best eaten cooked or stewed.
Lilac
Syringa vulgaris
Taste The flavor of a lilac varies greatly. It ranges from no flavor to a green and herbaceous to a floral taste. Some report it as lemon and rather pungent. Taste can vary with the flower.
Use Lilac is most commonly found in wines, candied, or in vanilla yogurt, or ice cream.
Trivia The darker colored the flowers, the deeper color it will produce in sorbet's, waters, liquors, etc... The lighter the color is the more pale /white your sorbet, water, liquors and less impact it will have on coloring your soups, stews, or other liquid based foods you use it in.
Use Lilac is most commonly found in wines, candied, or in vanilla yogurt, or ice cream.
Trivia The darker colored the flowers, the deeper color it will produce in sorbet's, waters, liquors, etc... The lighter the color is the more pale /white your sorbet, water, liquors and less impact it will have on coloring your soups, stews, or other liquid based foods you use it in.
Nasturtium
Tropaeolum majus
Taste Nasturtium flowers have a pep-
pery, zesty taste. As the summer sun gets hotter, so does the "pepper" in the nasturtiums. More sun and heat, the spicier the taste. So if you are looking for a milder tang, choose flowers from nasturtiums grown in shade or semi-shade.
Use The entire plant is edible. Since they are zesty and rather peppery, they make a unique substitute for mustard in sandwiches. Most commonly they are added to salads or as an attractive garnish on a plate or for color when petals are added to butter.
Make your own zesty vinegars by using the blossoms. Place same colored blossoms in a decorative bottle (five blossoms per cup of vinegar) and cover with hot, but not boiling, white wine vinegar. You can strain out the spent blossoms after the liquid has cooled and settled for a day. Replace them with fresh blooms to make an attractive gift.
Pickle the fresh seeds and substitute in recipes that call for capers
For a unique hors d'ouvere, stuff the blossoms. Seasoned cream cheese mixtures, egg salad or chicken salad work well, although thy must be finely chopped to be able to pipe them into the tiny throat of the flower, One of the most colorful choices for filling is guacamole - a great summertime appetizer with a chilled margarita! You can also make little appetizer packets. Wrap a blossom around a mixture of cream cheese, raisins, walnuts and orange peel for a tea time treat.
Nasturtium buds also have their place in the kitchen. They can be pickled and used in place of capers, although I think I'd have to have a very large patch of nasturtiums before I'd sacrifice those beautifully dramatic blooms to eat the buds.
The chopped leaves also make a zesty addition to mayonnaise or vinaigrettes.
pery, zesty taste. As the summer sun gets hotter, so does the "pepper" in the nasturtiums. More sun and heat, the spicier the taste. So if you are looking for a milder tang, choose flowers from nasturtiums grown in shade or semi-shade.
Use The entire plant is edible. Since they are zesty and rather peppery, they make a unique substitute for mustard in sandwiches. Most commonly they are added to salads or as an attractive garnish on a plate or for color when petals are added to butter.
Make your own zesty vinegars by using the blossoms. Place same colored blossoms in a decorative bottle (five blossoms per cup of vinegar) and cover with hot, but not boiling, white wine vinegar. You can strain out the spent blossoms after the liquid has cooled and settled for a day. Replace them with fresh blooms to make an attractive gift.
Pickle the fresh seeds and substitute in recipes that call for capers
For a unique hors d'ouvere, stuff the blossoms. Seasoned cream cheese mixtures, egg salad or chicken salad work well, although thy must be finely chopped to be able to pipe them into the tiny throat of the flower, One of the most colorful choices for filling is guacamole - a great summertime appetizer with a chilled margarita! You can also make little appetizer packets. Wrap a blossom around a mixture of cream cheese, raisins, walnuts and orange peel for a tea time treat.
Nasturtium buds also have their place in the kitchen. They can be pickled and used in place of capers, although I think I'd have to have a very large patch of nasturtiums before I'd sacrifice those beautifully dramatic blooms to eat the buds.
The chopped leaves also make a zesty addition to mayonnaise or vinaigrettes.
Edible Flowers in Print
Resources around the net
Places you can go for more information. If you know of a site around the net not listed here, please do add it. Otherwise feel free to visit the sites and vote on those you think are most helpful or interesting.
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Wedding Favor Boxes
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Wedding Favors
What are the web's most popular favors today? Find more...1 point
flower cufflinks - floral cufflinks
Crystal flower cufflinks - perfect for the lady wh more...1 point
Engagement Rings
Design your own engagement rings or custom handcra more...1 point
My Garden Hose Reels
My Garden Hose Reels Provide the Information You N more...1 point
Wholesale Floral Supplies
Wholesale floral supplies for the serious florist. more...1 point
Edible Flowers Chart - Home Cooking
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Eating Your Flower Garden: Edible Flowers
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Edible Flowers - Growing Flowers that are Beautiful, As Well As ...
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The Edible Flower | Food & Wine
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Weeding the Garden: Edible Flowers
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Permaculture Online, the home of alt.permaculture
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edible flowers profitable for farmers
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Flowers You Can Eat: Gardener's Supply
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Edible Flowers - Mahalo
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Edible Flowers
Once flowers are deemed as edible, Smith advises r more...0 points
Open Directory - Home: Cooking: Herbs and Spices: Edible Flowers
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Edible Flowers
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Recipes
Flowers in the Kitchen Blog
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- archetekt archetekt Apr 17, 2008 @ 10:57 am
- Nasturtium , hibiscus and tiger lily I have eaten but didn't know about these others. Very nice lens you have here Darana! 5* effort. Rolling this to me smoothie lens and favoriting. thanks
-
Reply
- LeslieBrenner LeslieBrenner Apr 8, 2008 @ 11:25 pm
- Great lens idea, 5 stars. Lensrolling you too [at How Tischke Invented the Bagel].
by Darana
Hello world. As you can tell from the lenses I have I have created so far, I have a diverse interests in life. (more)
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