Using Edible Flowers to Add Colour to Your Menu
Edible flowers often have delicate flavours and are generally included in dishes for their beauty and visual impact, not their taste. There are exceptions to this rule, and flowers like nasturtium are actually quite delicious and peppery.
Edible Flowers & AllergiesIf you have pollen allergies (to plants like ragweed and golden rod), you should avoid the pistils, stamens, and pollen of the flowers, and in certain cases, as with compound flowers like sunflowers or thistles, avoid them altogether.
Edible flowers can be used in a wide variety of ways, not just the usual garnishes or in salads. The can be cooked as well as used raw, but they do not last long once they are cut. If you are using the petals only, wait until the last possible moment before removing them from the pistil - wash and dry before detaching.
Try a floral butter - find instructions on the Make Your Own Herbal Preserves page. It is a good way to acquaint yourself with the subtle flavours of edible flowers, as are: infused oils, vinegars, vodka, wine, and sugars. Adding a few florets to your teas is an excellent way to liven up an old favourite. You will find that some flower types are already old standbys, such as bergamot in Earl Grey.
If you are new to the idea of putting flowers in your meals, here are a few tips you should know:
How to harvest:
This list is generated from the database. It will update constantly as new herbs and flowers are added.Bergamot Orange, Calendula (Pot Marigold), Chives, Dog Rose, Elder, German Chamomile
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