A Note about Edible Flowers
Some say please do eat the daisies, and 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 learn that many other flowers are not only a lovely visual addition to your dinner table, but also some believe, a tasty one.
Edible flower history
The culinary use of flowers dates back thousands of years with to the first recorded mention in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of day lily buds. The Romans used mallow, roses, and violets. Italian and Hispanic cultures gave us stuffed squash blossoms. Asian Indians use rose petals in many recipes.
Did you know that Chartreuse, a classic green liqueur developed in France in the seventeenth century, boasts carnation petals as one of its secret ingredients? And, dandelions were one of the bitter herbs referred to in the Old Testament.
Colorful and tasty
Yes those flowers look beautiful as garnishes. But what do they taste like? Bean blossoms 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 (Johnny-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.
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