Edible Flowers

[GARYC24 3]

Edible Flowers
Chives Blossoms: Used for a light oniony flavor in a variety of dishes.

Garlic Blossoms: The flavor has a garlicky zing that brings out the flavor of foods. Used in salads.

Apple Blossoms: Apple Blossoms have a delicate floral flavor and aroma. Used in fruit dishes and can be candied to use as a garnish. Must be eaten in moderation; may contain cyanide precursors.

Calendula: Also called pot marigolds. Flavors range from spicy to bitter, tangy to peppery. Sprinkle on soups, pasta or rice, herb butters, and salads. Petal add a yellow tint to soups, spreads, and scrambled eggs.

Chrysanthemums: Tangy, slightly bitter, ranging in colors form red, white, yellow and orange. They range in taste form faint peppery to mild cauliflower. Scatter petals over salads (blanche them first) or flavor vinegar. Discard bitter flower base and use petals only.

Clover: Sweet, anise-like, licorice flavor.

Cornflower: Also called Bachelor?s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dandelions: Member of the daisy family. Flowers have a sweet honey-like flavor. Best when picked young, and just before eating. Mature flowers are bitter. Use raw, steamed, or tossed in salads.

Daylilies: Slightly sweet with a mild vegetable flavor. Can be stuffed like squash blossoms sprinkled in a salad. Use to decorate salad platters of frosted cakes. NOTE: Many lilies are not edible. Daylilies may act as a laxative.

Dill: Tangy, like leaves but stronger. Use yellow dill flowers as you would the herb itself ? to season hot or cold soups, seafood, dressings or dips.

Fennel: Flowers have a mild anise flavor. Uses with desserts or cold soups, or as a garnish with entrees.

Fuchsia: Blooms have no distinct flavor. Vivid colors and unique shape make it an ideal garnish.

Gardenia: Intensely fragrant light cream-colored blossom used for decorative purposes.

Gladiolas: Flowers (anthers removed) have a nondescript flavor. Used as receptacles for sweet or savory spreads or mousse and in salads.

Hibiscus: Cranberry-like flavor with citrus overtones. Slightly acidic petals used sparingly in salads or as a garnish.

Hollyhock: Very bland tasting flower.

Honeysuckle: Sweet honey flavor. NOTE: Berries are highly poisonous.

Jasmine: The flowers are intensely fragrant and are traditionally used for scenting tea.

Johnny-Jump-Ups: Mild wintergreen flavor. Used in salads, to decorate desserts, garnish soft cheese, soups, or drinks.

Lavender: Sweet, floral flavor, with lemon and citrus notes. Used in glasses of champagne, or as a garnish for sorbets or ice cream. Also used in savory dishes, from hearty stews to wine-reduced sauces. NOTE: Lavender oil should not be consumed unless you absolutely know that it has not been sprayed and is culinary safe.

Lilac: The flavor of lilacs varies from plant to plant. Has a distinct lemony taste. Great in salads.

Nasturtiums: Nasturtiums rank among the most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Leaves add peppery tang to salads and are used to garnish a wide variety of dishes.

Pansy: Pansies have a slightly sweet, grassy flavor. Used as garnishes, in fruit salads, green salad, desserts or in soups.

Petunia: Petunias have a mild flowery taste and can be used as a garnish.

Roses: Flavor reminiscent of strawberries and green apples. All ro0ses are edible, with the flavor being more pronounced in the darker varieties. Used as a garnish on ice cream, desserts, and salads. Petals used in syrups, jellies, and perfumed butters and sweet spreads.

Snapdragon: Delicate garden variety can be bland to bitter.

Squash Blossoms: Squash and pumpkin blossoms are edible and taste mildly of raw squash.

Sunflower: Flower bud tastes similar to artichoke and can be steamed.

Violets: Sweet, perfumed flavor. Used on salads and to embellish desserts and iced drinks. Heart-shaped leaves are edible and can be cooked like spinach.




Other edible flowers:
Angelica
Anise Hyssop
Arugula
Banana Blossoms
Basil
Bee Balm
Borage
Broccoli Florets
Chamomile
Chevil
Chicory
Cilantro/Coriander
Citrus blossoms
Clover
Elderberry
English daisy
Garden sorrel
Geranium
Impatiens
Lemon verbena
Marjoram
Mint
Mustard
Okra
Oregano
Pea blossom
Peach blossoms
Pear blossoms
Pineapple Guava
Primerose
Queen Anne?s Lace
Radish flowers
Rosemary
Sage
Savory
Sweet Woodruff
Tuberous Begonia
Yucca petals

[swedishcelt 0]

Are you hungry?

[RkyMtnHigh 0]

I love edible flowers in my salad! Dandelions and pansies are the best and when I used to entertain, it made for a great presentation

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[antifnsocial 0]

how so?

photos?

I would love to do that!! Cool!!

Please feel free to reply to my posts and pm's, but only if you're smart enough to understand what they really mean.

[RkyMtnHigh 0]

Quote

how so?

photos?

I would love to do that!! Cool!!

Use them as a garnish...on the outter side of a large flat bowl..looks so awesome! and your guests will say "how beautiful...but are these edible?"..and you say "absolutely!"

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[Evelyn 0]

Last year we had a 4th of July party and my sister in law brought a dish that included edible flowers. She was so excited that she had brought this really original dish. Everyone picked out the flowers and didn't eat them even though she told everyone they were edible flowers. Think some people have a problem with eating flowers, not just because they're flowers but because people aren't used to eating them.

Life is either a daring adventure or nothing ~ Helen Keller

[soulshine 0]

Flowers are yummy. Taste things outside of the box.

Bombing for peace is like fucking for virginity!
~DEVIOUS BEEF~~FGF #69~

[Snowwhite 0]

Most orchids are edible, too. Pansies can be coated with a layer of beaten egg, and sprinkled with sugar for a sparkly coating, and look REALLY pretty on an easter cake.

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