Wow! Lots of Edible Flowers to enhance your meals!

 

Wow, I was aware of some of these, but never realized there were so many options of edible flowers! I’m excited and relieved  that spring is finally showing its face (we had an extra cold winter) and things are starting to bloom. I volunteer in a community garden and we grow a number of the flowers and herbs listed here, so now I’ll know to be picking even more of a variety to use in my salads than I did before. Delightful to have the added color and nutrition!

 

List of Edible Flowers

List of Edible Flowers

Print Friendly, PDF & Email

Before you venture out to the garden and harvest a bunch of flowers for the dinner table, it’s important to remember that some flowers are poisonous. Make sure you’ve made a positive identification of each variety you’re using. Obviously, you should avoid flowers that may have been sprayed with pesticides or other chemicals, so either grow your own organic flowers, or harvest them from a location you’re sure about. Organic or not, all flowers should be shaken and washed in cold water prior to use, as they may to be homes for insects.

Pick your edible flowers in the morning, when they have the highest water content. Keep them on some dampened paper towel inside a sealed container in the refrigerator for as long as a week. You can revive wilted flowers by floating them in some ice water for a few minutes. Prepare them for eating just before serving in order to prevent further wilting.

Remove the stamens and styles from flowers before eating. Pollen can cause allergic reactions when eaten by some people, and it may overwhelm the otherwise delicate flavour of the petals. The exception here is the Violas, including Johnny-Jump-Ups and pansies, as well as scarlet runner beans, honeysuckle and clover. The flowers of these varieties can be enjoyed whole, and will probably be more flavourful this way.

This list of Edible Flowers is not comprehensive so if you notice a flower missing from this list, please do further research before you consider it edible. Don’t assume that all flowers are edible – some are highly poisonous.

Agastache BloomsAgastache – Anise Hyssop (Agastache foeniculum) is also sometimes known as licorice mint. Both the young leaves and the striking purple flowers have a mild licorice flavour. Pull the purple flower tubes away from the central structure of the flower and scatter them in salads or fancy drinks for a pop of colour and flavour.

Angelica – This relative of celery (Angelica archangelica) has licorice-scented pinkish flowers borne in large umbels. The flowers make an interesting addition to salads, but it is mostly grown for its stronger-tasting leaves.

Apple – Be sure to only try flowers from trees that have not been sprayed. Apple blossoms (Malus spp.) have an appealing but delicate flavour and scent. They work particularly well with fresh fruit salads. Use in moderation, as the flowers contain very low levels of poisonous chemicals.

Edible flowers arugula flowersArugula – Once this cool-season plant (Eruca vesicaria) begins to bolt, its leaves will have become tough and almost too spicy to eat. So let it bolt, and enjoy some of its very small, spicy, white or yellow flowers. They add a nice, unusual zing to salads.

Edible basil flowersBasil – Most growers use basil’s leaves (Ocimum basilicum) before the plant has flowered. After blooming, the character of the leaves changes and becomes less appealing, but the flowers can be eaten. They may be white to lavender, but they look stunning when sprinkled over pasta. Thai basil is sometimes allowed to flower before whole stems, with leaves attached, are harvested. The whole flower is edible.

Edible tuborous begonia flowersBegonia – both tuberous (Begonia x tuberhybrida) and wax (B. x semperflorens-cultorum) begonias have edible flowers with a slightly bitter to sharp citrus flavour. Tuberous begonia flowers contain oxalic acid, so should be avoided by people suffering from kidney stones, gout, or rheumatism.

Edible flowers of Bergamot, wildBergamot, wild – This plant (Monarda fistulosa) may be listed as bee balm, Monarda, Wild Bergamot, Oswego Tea, or Horsemint. The flowers (and the young leaves) have an intense flavour of mint with undertones of citrus and oregano. This plant that has a scent highly reminiscent of Earl Grey tea. Somewhat confusingly, the “oil of bergamot” used to flavour Earl Grey is actually derived from citrus peel from the Bergamot Orange. Monarda flowers are formed by large clusters of edible tubular petals that can be separated before adding to cakes, fancy drinks, or salads.

Borage edible flowersBorage – This familiar garden herb (Borago officnialis) has furry leaves and exquisite blue, star-shaped flowers. Both have a cooling taste reminiscent of cucumber. Try some of the flowers in a summer lemonade or sorbet – or a gin & tonic! They work particularly well as garnishes for gazpacho, cheese plates, or just sprinkled over salads.

Calendula Seeds in bloomCalendula – All “pot marigolds” (Calendula officinalis) have flower petals that are edible. They have a nice flavour that ranges from peppery to bitter, and they add bright yellow, gold, and orange colour to soups and salads. They may even tint some dishes like saffron does.

Edible chamomile flowersChamomile – Choose the German chamomile (Matricaria chamomilla syn. M. recutita) for its daisy-like flowers. They can be used fresh or dried, and make a particularly nice tea that tastes vaguely like apples. Drink the tea in moderation – some allergy sufferers may have a negative response. Otherwise, sprinkle the petals into salads and soups.

Chervil – The lacy leaves of this shade-loving herb (Anthriscus cerefolium) are topped by delicate white flowers borne in umbels. Both the leaves and the flowers have a very mild anise or licorice-like taste. Add chervil to your dishes just before serving to maintain the best flavour.

Edible flowers of chicoryChicory – All endive varieties (Cichorium endivia & C. intybus) produce, at summer’s end, tall stems with striking, sky-blue flowers. The petals can be pulled off and added to salads for their earthy, endive-like flavour. The unopened flower buds can also be pickled like capers.

List of edible flowers including chivesChives – The flowers of chives (Allium schoenoprasum) are ball-like clusters of hundreds of little florets that can be separated and scattered onto salads for colour and a mild onion flavour.

Shungiku edible chrysanthemum flowersChrysanthemum – The edible chrysanthemum and garland Chrysanthemum (both are Leucanthemum coronarium) that we offer produce both edible young leaves and appealing white daisy-like flowers with yellow centres, or flowers that are entirely yellow. The petals of both types are edible and faintly tangy.

Edible flowers of cilantroCilantro – This leafy herb (Coriandrum sativum) is also known as Coriander. In summer heat it is quick to bolt, and will send up tall umbels of white flowers. These have an intensely herbal flavour, just like the leaves, roots, and seeds of the plant, and can be used as a garnish where cilantro leaves would otherwise be used.

Edible clover flowersClover– The flower heads of clover (Trifolium spp.) are edible, and have a sweet, mild licorice flavour. In fact, the whole above ground plant is edible, but it’s best to grow clover as tender sprouts or to use the flower tubes in moderation as a salad garnish. Mature clover is tough to digest, and may cause bloating.

Blossoms of Cornflower Seeds in bloomCornflower – The pretty, blue flowers of cornflower (Centaurea cyanus) have a slightly spicy, clove-like flavour with a subtle sweetness. Cornflower petals look wonderful in salads. Use torn petals as a garnish, or whole flowers in fancy drinks.

Dame’s Rocket – The petals of this tall relative of mustard (Hesperis matronalis) are pink, lavender, or white, and always come in fours. Perennial Phlox looks similar, and also has edible flowers, but always have five petals. The petals (and the immature leaves) of Dame’s Rocket are worth adding to salads, but have a mild bitter flavour.

Edible dandelion flowersDandelion – The ubiquitous dandelion (Taxacum officinalis) is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed. Dandelion petals look very nice when scattered over pasta or rice. While dandelions are rather easy to come by, make sure to harvest them only from organic gardens. Avoid any grown near roads or picked from lawns where chemicals may be present. Check out this Self-help Health post on dandelion.

Edible day lilies flowersDay Lilies – The fleshy, short-lived flowers of day lilies (Hemerocallis spp.) are sweet, with a flavour resembling mild melon or cucumber. Make sure to cut the tasty petals away from the bitter base of each flower. Try them in salads! Eat in moderation.

How to Grow DianthusDianthus – Look for the large-flowered carnation (Dianthus caryophyllus), and cut the sweet tasting petals away from the bitter white base of each flower. The bright red and pink petals have a mild clove flavour and are great for desserts or salads.

Edible dill flowersDill – Stronger in flavour than the leaves, the flowers of dill (Anethum graveolens) can be used when cooking fish, or raw in salads. They are very small, yellow, and borne on tall umbels. Best used when they have just opened, as they set seed quickly.

Edible flowers English daisyEnglish Daisy – The low growing flowers (Bellis perennis) have a bitter flavour, but are entirely edible. They are small enough to use simply by sprinkling the petals onto salads or other meals, and will not overwhelm stronger flavours.

How to grow Florence fennel Selma Fino Fennel Seeds HR1089-1Fennel – Both the garden herb and the vegetable Florence fennel(both are Foeniculum vulgare) will eventually produce attractive and tall umbels of tiny yellow flowers that have the same mild licorice flavour as the leaves. These work very well in desserts!

Edible fuchsia flowersFuchsia – Avoid nursery-bought Fuchsia (Fuchsia x hybrida) flowers, as they may have been sprayed. Otherwise, the extraordinary looking flowers make great garnishes and have a slightly acidic flavour.

Garlic scapes

Garlic Scapes!

Garlic – Allowed to open, garlic flowers (Allium sativum) are pink to white, with florets that can be separated and inserted into salads for a mild garlic zing. However, allowing the plants to flower may divert energy that would otherwise go to the bulb. Many garlic growers prefer to cut the flower stems (scapes) before they open. These can be sautéed in butter for an intense, early summer side dish, or run through the food processor and mixed with Parmesan cheese, olive oil, and pine nuts for a sensational pesto.

Hollyhocks edible flowersHollyhock – The large, brightly coloured flowers of common hollyhocks (Alcea rosea) have almost no flavour of their own, but they sure look nice cut into salads or sprinkled over desserts. Be sure to use the petals only – cut these away from the central structure of the flower just before serving.

Honeysuckle – The long flower tubes of various honeysuckle species are edible, but Japanese honeysuckle (Lonicera japonica) is best, with its distinctly honey-like flavour. Do not eat the berries that follow, or any other part of the plant, as they are all poisonous.

Impatiens – The flowers of Impatiens (Impatiens walleriana) may be bright white or shocking red, but the petals are edible and have a surprisingly sweet taste. They can be torn into salad or mixed into fancy drinks.

Johnny-Jump-UpJohnny-Jump-Up – This plant (Viola tricolor) produces masses of small, brightly coloured flowers that have a faint wintergreen taste. They look great served on cakes, served with soft cheeses, or as a topping for salads. Use the whole flower intact.

French LavenderLavender – Pull the clustered flowers of lavender (Lavandula angustifolia) apart and sprinkle a few pieces onto chocolate cake. Submerge one or two pieces in a glass of chilled champagne. The sweet, intensely floral flavour of lavender should be used with restraint, but adds an incredible to pop savory dishes as well as desserts.

Edible flowers lemon bergamotLemon Bergamot – Like its wild cousin above, Lemon Bergamot (Monarda citriodora) has a perfume-like, intense, almost astringent quality, but it is strongly scented with citrus. Use portions of the flower conservatively in drinks or desserts or in herbal teas.

Lilac – Like lavender, the flowers of lilac (Syringa vulgaris) have an intensely floral, almost perfumey flavour with lemon undertones. A little goes a long way, but one or two individual flowers added to a summer punch looks wonderful and tastes very refreshing.

Gold Gem Edible FlowersLemon Marigold Tagetes tenuifolia

Edible marigold flowersMarigold – Both French marigolds (Tagetes patula) and African marigolds (T. erecta) produce flowers that are technically edible, but the pungent scent is probably worth avoiding. African marigold flowers are used as a food colourant in Europe, but have only been approved for use as a poultry feed additive in the US. However,T. tenuifolia has a refreshing citrus, lemony flavour, and its petals work well torn into salads or smart drinks.

PeppermintMint – All mint varieties (Mentha spp.) have minty-flavoured, edible flowers that may be sweet or lemon-scented, or even with chocolate overtones depending on the type.

Edible Nasturtium flowersNasturtium – All garden nasturtiums (Tropaeolum majus) produce edible flowers and leaves. Even the fresh seeds can be pickled like capers. Curiously this familiar garden flower is a cousin of the Brassica family (cabbage, broccoli, mustards, etc…). All parts of the nasturtium have a pleasant, sweet, peppery flavour. The flowers can be used whole to decorate salads and a variety of other foods, but you may want to remove the long spur at the back of the flower, as this is the nectary and may harbour small insects.

*For more on nasturtiums, check out the link to an article at the end of this post.

Edible pansies flowersPansy – The flower petals of the familiar garden pansy (Viola x wittrockiana) are edible and highly decorative. The petals have little flavour, but the whole flower can also be used. It has a grassy, wintergreen undertone that works well in fruit salad.

Edible pea flowersPea – Edible garden peas (Pisum sativum) produce edible flowers that look great in salads. Serve a blend of peas in a meal: shelled peas, pea tendrils, pea pods, and some flowers for garnish. Note: Ornamental sweet peas are poisonous.

Perennial Phlox – Be certain that you’ve got the tall-growing perennial garden Phlox (Phlox paniculata), and not the inedible annual, creeping type before you try the flowers. The perennial type bears pink to white flowers with five petals that have a pleasant, peppery flavour. They look great and taste great in fruit salads.

Primrose – With its bland, but highly colourful flowers, primrose (Primula vulgaris) is worth cultivating if only to tear its petals into a few summer salads. The flower buds can also be pickled, steamed, or fermented into wine.

Queen Anne’s Lace – The Wild Carrot (Daucus carota) produces tall umbels of exquisite, tiny, white flowers, each one marked by a blood-red centre. Although this plant is grown for its decorative, edible flowers, it can cross-pollinate with its close relative the carrot, so if you happen to be growing carrots with the intent of saving seed, avoid this plant in your garden. The flowers of Queen Anne’s Lace have a mild, carroty flavour. Be absolutely certain that the plant you are harvesting is not the invasive weed known as Wild or Poison Hemlock (Conium maculatum), which looks very similar. The stems of Queen Anne’s Lace are hairy, while Poison Hemlock has smooth, hollow stems with purple spots.

Garden party rose seeds FL2061 1Rose – Another surprisingly edible garden flower is the rose (Rosa spp.). Although its petals are intensely perfumed, their flavour is subtler and a bit fruity, with complex undertones that depend on the variety and soil conditions. The petals of all roses are edible, but you should remove the bitter white base of each petal. Be sure to use only rose flowers that have been organically grown from a reliable source, as nearly all nursery or cut flower roses will have been treated with pesticide.

Rosemary edible flowersRosemary – It takes nimble fingers to pull the strongly scented flowers of rosemary (Rosmarinus officinalis) from between the tightly packed leaves. The leaves contain more oil than the flowers, but both are similar in flavour. Use the flowers as you would the herb. Flowers are deep blue to pink, depending on the soil.

Safflower edible flowersSafflower – The dried yellow flowers (Carthamus tinctorius) are sometimes sold as Mexican saffron, and used like saffron as a food dye. Otherwise, fresh petals can be torn into salads, soups, and sauces. They have a very mild flavour of their own.

Sage makes the list of edible flowersSage – The deep blue flowers of sage (Salvia officinalis) add an interesting mild-sage flavour to salads or savory dishes. Pull individual flower tubes from the stems and use with discretion, as the taste is strong.

Scarlet runner bean edible flowersScarlet Runner Bean – The flowers of this vine (Phaseolus vulgaris) are vivid, intense red, and also delicious. They make excellent garnishes for soups and salads, providing a real visual high note.

Large Leaf Organic SorrelSorrel – Like the leaves of sorrel (Rumex acetosa), its flowers have a strongly lemony flavour, and can be scattered over salad or used in sauces. The flavour comes from oxalic acid, so should be avoided by those with kidney conditions or rheumatism.

Squash-BlossomSquash – Both male and female flowers of all squash and zucchini varieties are edible, and have a faint squashy flavour. It may be sensible to only use the male flowers, as they will not form fruits. They can be torn into salads or stuffed with savory items like herbs and goat cheese, and then fried in a light tempura batter. There are many squash blossom recipes online.

Edible sunflower flowersSunflower – It’s still a little known fact that unopened sunflower (Helianthus annuus) buds can be steamed or sautéed in butter and served whole. They have an artichoke-like flavour. Alternately, the petals can be pulled from the edge of the opened flower and added to soups and salads. Their flavour is somewhat bitter.

Violet – Many varieties (Viola spp.) are suitable for decorating food. They come in a range of sweet, perfumed flavours, and a wide range of colours. Some of the tiniest violet flowers make the best additions to cakes, drinks, and salads.

(You can get seeds for these plants at westcoastseeds.com, the source of this article, as well as elsewhere.)

Source: https://www.westcoastseeds.com/garden-resources/articles-instructions/list-edible-flowers/

*Dr. Joseph Mercola recently did an article about growing and eating nasturtiums that includes the following highlights:

  • Nasturtiums — colorful flowers that are fast and easy to grow — provide edible blooms known for their peppery tang
  • As their name suggests, you can be “nasty” to nasturtiums because they do well in lean soil and thrive even when somewhat neglected
  • Nasturtiums not only contain beneficial amounts of vitamin C, beta carotene, iron and manganese, but they also boast the highest lutein content of any edible plant
  • Some of the purported medicinal uses for nasturtiums include fighting bacterial and fungal infections, neutralizing free radicals, promoting hair growth, soothing colds and coughs and treating skin conditions

You can read the full article here.

Update 7/3/18: Here’s even more on edible flowers, this time from an article by Mary Houston featured in La Casa Day Spa’s newsletter. It also includes some recipes at the end…….

FLOWER POWER

History of Eating Flowers:
Flowers have been included in food as far back as we have records. Ancient Greek, Roman and Chinese herbalists recorded medicinal and culinary uses for flowers. The early Incas, Aztecs and Hindus included flowers in their most important rituals. Nearly every early civilization recognized calendula, whose petals were served as food and piled on altars. Information also is available on the use of edible flowers from the medieval and Victorian periods.
Historical Names:
The Romans recognized calendula blooming on the first day of the month, so they named it accordingly. The valued petals of saffron (Crocus Sativus) were preserved for medicinal uses, so calendula was used to infuse a similar golden color in cooked dishes. Calendula was commonly referred to as “pot marigold” by medieval monks who used it in their cooking pots. The monks also named the wild pansy (Viola Tricolor). These little purple and yellow flowers are the parents of the larger modern hybrid pansy. Bee balm (Monarda Didyma) is very popular with bees but also was used as a poultice for bee stings. Early carnations were called “Pinks” by the Victorians. The species were pink in color but they also had ruffled petals that looked as if they were cut with pinking shears.
List of Flowers (and their main flavot attributes):
Anise Hyssop, (sweet & licorice-like)
Arugula Flowers (spicy or peppery)
Banana Blossoms (bitter when raw)
Basil Flowers (lemony or minty)
Bee Balm (citrus)
Borage (cucumber)
Burnet (cucumber)
Carnations (sweet)
Chamomile (apple-like)
Chicory Flowers (bitter)
Chive Blossom(onion-like)
Chrysanthemum (tangy)
Clover (sweet)
Coriander (strong herbal flavor, to be used before cooking)
Cornflowers AKA Bachelor’s Button (clove-like)
Dandelion (sweet when young, bitter when mature)
Day Lily (light and sweet)
Dianthus (spicy)
Dill Flowers (stronger flavor than leaves or seeds)
Elder Flower (sweet)
English Daisy (mildly bitter)
Fennel Flower (sweet and licorice-like)
Gardenia( sweet)
Hibiscus (citrus)
Honeysuckle (sweet)
Jasmine (sweet)
Johnny Jump-Ups (wintergreen-like flavor)
Lavender (sweet)
Lilac (citrus)
Linden (honey)
Mallow Flowers (sweet)
Marigolds AKA Calendula (spicy or peppery)
Marjoram (milder than the leaf)
Mustard Flowers (mustardy)
Nasturtiums (sweet and spicy)
Pansy (mildly sweet)
Primrose (sweet)
Queen Anne’s Lace (carrot-like)
Roses (sweet)
Sage Flowers (lighter flavor than sage)
Squash Blossoms (like squash)
Sunflower (artichoke-like)
Thyme Flowers (milder thyme flavor)
Tiger Lily (turnip-like)
Tulip (lettuce-like)
Violet (sweet)
Yucca Flowers (mildly sweet)
Zucchini Flowers (zucchini-like)
Identification:
There are similarities among edible flowers that likely helped our ancestors decide on their safety. The majority of edible flowers are also butterfly staples, as the larvae eat the petals as a major food source. If they had contained dangerous compounds, the larvae would have likely succumbed. Our ancestors also knew that the flowers of culinary herbs like sage, lavender and oregano contained lower levels of the same constituents as the foliage. Their brave experimentation allows us to eat these edible flowers today without concern. Unfortunately, the poisons present in such flowers as monkshood (Aconite) were discovered in the same manner.
Uses
Historically, flower petals were eaten most often fresh in salads or as garnishes. The petals of carnation, bee balm, borage, sage, violet, nasturtium, day lily and calendula were commonly eaten. They were thought to be cleansing for the body as well as attractive. It was common to dry the petals and include them in tea blends. Popular tea flowers were hibiscus, rose, jasmine and bee balm.
  • Bee balm was used as a tea substitute when black tea became unavailable during the Boston Tea Party in 1773.
  • To preserve violets, medieval monks would make a sweet syrup from the petals.
  • The Victorians, who associated edible flowers with elegance, candied the flowers of violet and borage to decorate cakes and desserts.
  • In China still today day lilies are used in foods, and are often stuffed and also used as snacks with tea. We all have tasted Jasmine Tea. You often find them in Sweet & Sour soups and dishes.
  • The Indians use calendula to spread on top of rice, and marigold is the poor man’s saffron. They also use Rose petals and Rose Water for firey personalities and to cool down an over-acidic body or simply as a lovely cool drink with yogurt and water… Lassi.
  • In the Chelsea Market in Great Britain they sell a huge variety of flowers for teas and other uses.
  • The French love their lavender, in tea to relax and de-stress; a sprig of lavender in Champagne
  • Lavender flowers on top of a chocolate cake, and small lavender flowers in sorbets.
  • The Greeks like to eat their big meal in the middle of the day (very sensible by the way), and their lighter meal in the evening. They often make an omelet with squash flowers as their later meal.
  • The American Indians used the whole white clover plants in salads and made a medicinal tea of white clover blossoms for coughs and colds.
WARNING: Not all flowers are edible. Make sure the flowers you are about to eat are edible. Search on line. Also make sure you don’t eat flowers from florists or off the side of the road. They should come from pesticide free gardens that are grown on good soil. Flowers have varying degrees of nutritional value depending on how and where they are grown: roses are high in Vit. C; lilies in Vit. A and C; and Nasturtiums in C and minerals.
Here are a few flower recipes:
A SALAD OF FLOWERS AND HERBS
Ingredients:
  • One head red leaf lettuce, cleaned and torn
  • 1 cup mixed herbs (marjoram, thyme, oregano or herbs de Provence)
  • Picked over and cleaned 1 cup petals, day lilies, roses and nasturtium
  • Dressing:
  • 1/2 cup pink grapefruit juice from grapefruit
  • 1/4 teaspoon salt
  • 5 turns freshly ground black pepper
  • Grated zest of one orange
  • 1/2 cup grape seed oil
Directions:
Toss together in a large bowl the lettuce, herbs and flowers.
Combine all the dressing ingredients except the oil in a 12-ounce jar with a lid. Cover and shake. Allow to sit for about 15 minutes; then pour in the oil. Shake well again. Store chilled. Stream 1/4 cup dressing around the edge of the bowl and toss to coat.
DAY LILY FRITTERS
Ingredients:
  • 1 cup unbleached white flour or Einkorn flour which has less gluten and is very light (good for delicate flowers)
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup ice cold soda water or apple cider
  • 2 to 3 cups grapeseed oil for frying
  • 1 to 2 pounds of fresh day lily buds
Directions:
In a small to medium-sized bowl, whisk the flour, baking powder, and salt together until fully mixed. Add 1 cup of cold soda water (be sure it’s ice cold as this will help your batter crisp up nicely) and gently whisk, being careful not to over-mix. A few lumps in the batter are ok and preferable to an over-mixed batter as you don’t want the gluten to develop.
In a small heavy skillet or saucepan, heat the grapeseed oil over medium heat. The oil should be just a little more than an inch deep and should reach a temperature of about 350 F to 375F. I rarely take a temperature reading, instead I simply drop a bit of batter into the oil as a test. If it starts to sizzle and bubble right away, the oil is ready. It’s important to make sure the oil is hot enough because hot oil prevents your batter from absorbing too much oil as it fries.
Once your oil has reached temperature, grab your day lily buds by the stem and dip each one into the batter. It’s ok for the green stem to stick out of the batter; it will fry up and be delicious to eat as well. I find working in small batches is best, no more than 5 fritters in the oil at a time to properly monitor them. Drop each battered bud into the oil carefully to avoid splashing, and allow it to fry for about 1 minute or until crisp and golden; then flip it on the other side using tongs and fry it for about another minute. Remove the fritter from the oil and place it on a sheet of paper towel to absorb any excess oil. Eat warm, with a sprinkle of sea salt or your favorite dipping sauce. Bon Appetit.
RAW DAY LILY APPETIZER
Ingredients:
  • 3 cups leaves and soft tops of wood sorrel
  • 1 cup pine nuts, soaked for 30 min.
  • ½ tsp. Celtic sea salt
  • 2 cloves garlic, peeled and finely minced
  • 35-40 unopened day lily buds
Directions:
Rinse wood sorrel and place it together with nuts, salt and garlic in the food processor. Blend until the mix resembles a thick paste. If necessary, add a touch of water to achieve the desired paste consistency. Separate the petals of the lily buds a little, and place ½ tsp. of the pesto between or on top of the buds. Serve as an appetizer.
DAY LILY SALAD
Ingredients:
  • 2 cups day lily buds (about 50 buds), sliced
  • 1 cup torn lettuce
  • 1/2 medium cucumber, sliced
  • 1 medium tomato, diced
  • 2 celery ribs, sliced
  • 1/4 cup shredded red cabbage
  • 3 radishes, sliced​
Directions:
Mix and add salad dressing of your choice
RECIPE FOR PANSY CREPES
Ingredients:
  • 3-4 free range organic eggs
  • 6 Tbs. of organic grape seed oil (or split with raw melted butter)
  • 2 Tbs organic sprouted spelt flour, Einkorn flour or a combination mixed with buckwheat flour
  • Alcohol free vanilla extract, 1/4 to 1/2 tsp.
  • Honey or stevia — just a bit (optional)
  • 1 cup of pansy flowers.
  • Butter for pan or oil
  • Crê​pe pan is best but not necessary.
Directions:
Beat ingredients together
Melt 1Tbs butter in pan or more if needed
Heat until sizzling
Take a small ladle full of batter and put in center of pan and swirl the pan until it reaches around the pan. Drop a handful of pansies onto the cooking crêpe.
They should cook pretty quickly, then flip to the other side — less than a minute.
Add your favorite topping — berries, or syrups, jams or jellies
The first crê​pe is a throw away. For some reason, they never come out well. But it tastes delicious so go for it.

 

Salud!

p.s. Be sure to subscribe to Self-help Health so you don’t miss any future posts, and tell your friends to do the same. Also check out my website’s To Your Health page and Evolution Made Easier blog for more helpful health tips, tools and information.

Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.

 

Advertisements

4 thoughts on “Wow! Lots of Edible Flowers to enhance your meals!

  1. Sarah says:

    Hi Zirah 🙂 Thanks for the interesting and colorful article! 🙂 I don’t know if I am brave enough to try putting flowers in my salad. 🙂 It is fun to read about. Maybe later on, I will figure out how to have an indoor garden or live in a place where I can have an outdoor one. I like basil. I sometimes buy the leaves at the store to use. I have peppermint tea frequently.

    Like

    • zirah1 says:

      I’m actually drinking tea made from fresh spearmint leaves as I type this. It has not come up yet in the yard where I am, but there was some starting to grow where I was yesterday, so I brought home a little. It’s also starting to show up at the community garden where I volunteer. I love the smell and taste of it, and miss having access to it during the winter. And I certainly haven’t tried a lot of the flowers listed in this post, but l have been adding dandelion flowers and leaves to salads lately, plus last summer I got in the habit of always getting some nasturtiums from the community garden when I was there working. They are so pretty and colorful atop a salad and add an interesting pop of flavor. Have also tried borage and a few others. Now that I have this long list to refer to, I’m going to get adventurous and try even more things as they come into season this year. Have a nice weekend and Happy Easter.

      Liked by 1 person

      • Sarah says:

        I am happy for you that you are trying these things. 🙂 I will keep your experience in mind and put it in the thinking about queue. I did have fresh mint from someone’s garden once made into tea. It was delicious. 🙂 Thank you for your happy wishes. 🙂 The excitement here is that the ducks are on the move. I have seen a few new ones, but only from a long away distance. I am hoping to get lucky and find a few where I can photograph them. It will be too windy tomorrow. Sunday is a possibility although it could be chilly. The thought of seeing ducks I haven’t seem before is enough to get me out in the cold. 🙂 I hope you have a Happy Easter and a fun, relaxing and spring-like weekend! 🙂 ❤

        Like

      • zirah1 says:

        Several of us in the neighborhood have noticed a pair of Mallards in the stream that runs beside where I live and walk on a regular basis and we’re hoping there might be some babies in our future. Who knows. 🙂 Good luck with getting some photos!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.