edible flowers

Edible Flower

The flowers of most herbs are edible, usually imparting a similar, but milder flavour than the herb itself. One of the most enduringly popular edible flowers, calendula, or pot marigold, is in fact an herb.

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The flowers of many fruits and vegetables add colour and nutrition to many a meal. Apples blossoms and the flower of the runner bean are prime examples. Also, do not eat flowers from a florist’s shop or garden centre. Only eat flowers grown in a totally organic garden. Other edible flower caveats: If you suffer from hay fever, asthma or allergies, be wary of eating edible flowers. If wild-crafting edible flowers, be absolutely certain that you have correctly identified the species. And don’t pick flowers from the side of the road. Wash the flowers carefully in cool water and drain them on clean cotton or paper towels.

It’s probably best to grow your own edible flowers. The most common use of edible flowers, just like parsley, is as a garnish. Edible flowers offer a wealth of taste including sweet, spicy, floral, minty and citrus. Salads are the usual beneficiary of edible flowers, but they can be creatively used in cooking also. Try adding borage or calendula flowers to cooked rice or violets to an omelette. Deep-fired sage blossoms are a popular side dish.

Here are a three very simple recipes using common edible flowers. Cut the pistils and stamens from half a cup of honeysuckle flowers.

• Johnny Fruit Salad: Peel, section and cut two oranges into bite-sized pieces; add one medium bunch of green, seedless grapes; two cups of strawberries, hulled and halved; one apple, peeled, cored and cut into bite-sized pieces, two kiwi fruits, peeled and thinly sliced. Serve in four individual bowls, garnished with five Johnny-jump-up flowers in each bowl.

Similar to herbs, many edible flowers have medicinal qualities. Honeysuckle flowers are antispasmodic and were traditionally used to relieve coughs. Edible flowers offer an abundance of taste and visual delight in the kitchen, but caution should be king. In some jurisdictions, all flower garnishes must be edible by law, but don’t assume this everywhere. The nasturtium is the flower you’ll most often see in restaurants or fancy-food refrigerators.  Easily grown, this orange, yellow, or scarlet bloom brightens up a green salad, both with its colour and tangy taste.  I’m told you can make an excellent vinegar by adding flowers to a good white vinegar. Pansies are another common edible flower. The entire flower, including the sepals (the little bud part behind the flower) is edible.

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Edible Fruit

AMAZING Egg Tree 15 Seeds-Grow Indoors/Out-Edible Fruit

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