Kazimiera
07-05-2014, 08:30 PM
10 of the best edible flowers to grow in your yard
http://finedininglovers.cdn.crosscast-system.com/BlogPost/l_2236_edible-flower-salad.JPG
If the thought of feasting on flowers makes you feel a bit standoffish, then here's food for thought: You may already be eating flowers without realizing it. If your diet includes broccoli, cauliflower or artichokes, you are essentially consuming the flowering bud of the plant. Need further convincing? Flowers have been accenting world cuisines for thousands of years, dating back to the use of chrysanthemums by the ancient Chinese.
With more than 100 types of garden flowers noted as edible, chances are you are already growing an edible flower or two. Imagine the visual appeal of lemonade laced with blue borage flowers, bicolor pansies scattered on a garden-fresh salad, or fiery red nasturtiums sprinkled over a simmering soup.
10 FIRST-RATE EDIBLE FLOWERS
Though I have yet to taste the vast number of edible flowers, I have sampled my share. Some flowers are rather pleasant, others quite appealing, and a few are downright disgusting. Just keep in mind that what may seem overpowering when tasted alone can be delicious when sprinkled on a pizza or baked into a muffin.
BORAGE (Borago officinalis)
http://media.oregonlive.com/hg_impact/photo/boragejpg-412929d31a5e79d8.jpg
Star-shaped blooms with eye-catching appeal in pink, violet or shades of blue. Subtle flavor slightly akin to cucumbers, though some note a grassy undertone.
How to use: Show off their beauty by freezing the flowers into ice cubes and floating them in a beverage, or sprinkle over soups, salads or dips.
Growing tip: This self-seeding annual tolerates a wide range of soil conditions and can be grown in full sun to light shade.
CHRYSANTHEMUMS (Chrysanthemum morifolium, syn. C. x grandiflorum)
http://media.oregonlive.com/hg_impact/photo/chrysanthemumjpg-9c1fed0c98b5dcb8.jpg
All are slightly spicy to strongly pungent, so a little usually goes a long way.
Edible note: As the "radicchios" of edible flowers, their petals kick up the flavor of salads, stir-fries, rice dishes and even burritos.
Growing tip: This perennial thrives in full sun and well-drained soil.
DAYLILIES (Hemerocallis)
http://media.oregonlive.com/hg_impact/photo/daylilyjpg-a06380f341d94761.jpg
Flavor profile varies from sweet and floral to vegetal or slightly metallic, depending on the variety. Always harvest the plumpest buds, just before they open.
How to use: In Asian cuisine, salads, desserts, deep-fried, or sautéed with garlic and asparagus.
Growing tip: Best in full sun or light shade in fairly moist, well-drained soil amended with organic matter.
LAVENDER (Lavandula)
http://media.oregonlive.com/hg_impact/photo/lavenderjpg-ee5a26efbb4c405e.jpg
Blooms accentuate sweet and savory dishes with a sweet mingling of floral, fresh pine and rosemary with citrus notes. English lavender varieties (L. angustifolia) have the best culinary flavor.
How to use: Its flavor complements a variety of foods -- from fish, poultry and most fruits and vegetables to sauces, marinades and dressings along with beverages, baked goods and desserts. Strip the flowers from the stalk before using.
Growing tip: Best in full sun and well-drained soil.
NASTURTIUMS (Tropaeolum majus)
http://media.oregonlive.com/hg_impact/photo/nasturiumjpg-3e373d32aa6fb27f.jpg
http://cdn.c.photoshelter.com/img-get/I0000TYk_Gtx8JTs/s/900/900/Salad-LB1107-6945.jpg
Arguably the all-star of edible flowers, with a somewhat spicy, peppery tang similar to watercress. (Both leaves and blooms are edible.) Flower colors range from a moonlit yellow to bright yellow, orange, scarlet and red.
How to use: Sprinkle flowers over salads, vegetables, pastas, stir-fries and meat dishes, or blend with salsas, cream cheese or butter.
Growing tip: This easy-to-grow, self-seeding annual thrives in most well-drained soils in full sun to light shade.
PANSIES, JOHNNY-JUMP-UPS and VIOLAS (Viola x wittrockiana, V. tricolor, V. cornuta)
http://media.oregonlive.com/hg_impact/photo/pansiesjpg-bc4b11d7b848eaf6.jpg
http://3.bp.blogspot.com/-976K11MEvUo/UWSGr34VAgI/AAAAAAAACfk/56kyX6Lod0A/s1600/IMG_1065.jpg
All are similar in taste, sporting a light, floral flavor that some say is suggestive of grape; others note wintergreen.
How to use: Use the entire flower as a garnish for salads, hors d'oeuvres or decorating cakes.
Growing tip: Most grow best in partial shade and moderately moist soil, though exposure and moisture needs vary by species.
PINKS (Dianthus)
http://media.oregonlive.com/hg_impact/photo/pinksjpg-17e8b869a3700f26.jpg
Delicate flavor with hint of cloves, though the taste can vary slightly among species.
How to use: Spice up hot tea or cider, float the flowers in cream soups, sprinkle over fruit salads or bake into cookies.
Growing tip: Best in full sun and fairly rich, well-drained soil, though exposure and moisture needs may vary by species.
ROSES (Rosa)
http://media.oregonlive.com/hg_impact/photo/rosejpg-24599eba528d4a7f.jpg
All rose types vary greatly in flavor -- from full-bodied floral to pleasantly sweet and floral, to slightly metallic or even overtones of ginger -- so it's best to taste-test first.
How to use: Use petals to flavor honey, beverages, a sorbet or fruit compote or make a classic rose-petal jam.
Growing tip: Best in full sun to light shade and moderately moist, well-drained soil.
SCENTED GERANIUMS (Pelargonium)
http://media.oregonlive.com/hg_impact/photo/geraniumjpg-31b6aaf15efa2e29.jpg
Diversity of scents from nutmeg or ginger to citrus, chocolate and peppermint. Best-flavored blooms come from rose-, peppermint- and lemon-scented varieties.
How to use: Season ice cream or sorbet, sprinkle over desserts and drinks, or freeze them into ice cubes.
Growing tip: This tender perennial thrives in full sun to light shade in well-drained soil.
SQUASH (Cucurbita)
http://media.oregonlive.com/hg_impact/photo/squashflowersjpgjpg-dcad1122bbe84f95.jpg
The giant of culinary flowers, all squash flowers are edible -- both winter and summer squash-- though zucchini tends to produce the largest flowers. The texture is somewhat crisp with a sweet zucchini-like flavor, only milder.
How to use: The large yellow blooms are perfect for stuffing or deep frying.
Growing tip: Plant this warm-summer annual in deep, rich and well-drained but moist soil containing plenty of organic matter.
TIPS FOR SAFE AND TASTY DINING
http://healthybodynow.net/wp-content/uploads/2014/03/edible-flowers-salad.jpg
Before you begin sampling flowers, first chew on these essential rules.
Not all flowers are edible, so make sure that it is before tasting it. (All culinary herb flowers, however, are edible.)
Always refer to the botanical name when verifying whether a flower is safe to eat. Check a reference book or visit one of the following websites and search for "edible flowers" for a listing of safe blooms: whatscookingamerica.net; epicurean.com; www.ext.colostate.edu and extension.oregonstate.edu
Avoid eating any flower that has been sprayed with chemicals or pesticides.
Just because a flower is edible doesn't mean it will taste good! Some will be more to your liking than others -- it's all a matter of taste. Keep in mind that the stamen, pistil and sepal of some blossoms are bitter and can contain pollen that may detract from the true flavor of the flower. (Viola species are an exception in that these flower parts are bitter-free.) Consuming only the petals will further heighten the appeal factor.
SIX TIPS FOR BIGGER BLOOMS
http://higgledygarden.com/wp-content/uploads/2012/11/Edible-Flower-Salad.jpg
Pinch off the first flower buds on roses and chrysanthemums so the plant will put its energy into bigger and better blooms on the remaining buds.
Feed roses, squash and other flowering plants when the first flower buds appear.
Choose a fertilizer with a potassium ratio higher than nitrogen (look for a higher K number in the NPK ratio on the package). Potassium not only encourages plant vigor and hardiness, it also encourages flowers to bloom. Good organic sources include rock dust (granite dust), green sand, aged manure, compost and seaweed- or kelp-based products.
Make sure plants get plenty of phosphorus, an essential macronutrient that promotes flowering, fruiting and strong roots. Organic sources include bone meal (a premium source), ground rock phosphate, bat guano and fish meal.
Providing extra magnesium doesn't necessarily encourage bigger blooms, but it can promote better flower production. Give plants a boost by working one tablespoon of Epsom salt into the soil.
Mulch the soil to conserve moisture and deter weeds so your flowering edibles don't have to compete for moisture and nutrients.
FROM GARDEN TO TABLE
http://4.bp.blogspot.com/-afCbUhejsUM/UhpHnWSrDlI/AAAAAAAABQ8/GA1lsepICbQ/s1600/edible-flowers-6.jpg
While an edible flower's flavor profile stays pretty consistent, subtle characteristics and nuances can be altered by varying degrees depending on the growing conditions, location, soil quality and the time and stage of harvest. At times, flowers from the same plant can vary in taste from season to season.
Ideally, the best time to harvest flowers is in the cool of the morning or late afternoon. Avoid any blooms that are wilted, faded or showing signs of insects or disease.
Gently rinse or clean flowers before consuming. If you are unable to use the flowers within a few hours of harvest, keep them fresh by spreading flowers out on damp towels -- blooms facing down -- and refrigerate overnight. Another way to keep flowers fresh for a day or two is to display them in a glass or vase filled with water.
As a general rule, edible flowers are best used as a seasoning or accent to enhance the flavor of food rather than as a main ingredient. Go lightly at first until you get a feel for the flower-to-food ratio. In fact, tasting your flowers before using them in any food is always a good idea.
Source: http://www.oregonlive.com/hg/index.ssf/2012/06/10_of_the_best_edible_flowers.html
http://finedininglovers.cdn.crosscast-system.com/BlogPost/l_2236_edible-flower-salad.JPG
If the thought of feasting on flowers makes you feel a bit standoffish, then here's food for thought: You may already be eating flowers without realizing it. If your diet includes broccoli, cauliflower or artichokes, you are essentially consuming the flowering bud of the plant. Need further convincing? Flowers have been accenting world cuisines for thousands of years, dating back to the use of chrysanthemums by the ancient Chinese.
With more than 100 types of garden flowers noted as edible, chances are you are already growing an edible flower or two. Imagine the visual appeal of lemonade laced with blue borage flowers, bicolor pansies scattered on a garden-fresh salad, or fiery red nasturtiums sprinkled over a simmering soup.
10 FIRST-RATE EDIBLE FLOWERS
Though I have yet to taste the vast number of edible flowers, I have sampled my share. Some flowers are rather pleasant, others quite appealing, and a few are downright disgusting. Just keep in mind that what may seem overpowering when tasted alone can be delicious when sprinkled on a pizza or baked into a muffin.
BORAGE (Borago officinalis)
http://media.oregonlive.com/hg_impact/photo/boragejpg-412929d31a5e79d8.jpg
Star-shaped blooms with eye-catching appeal in pink, violet or shades of blue. Subtle flavor slightly akin to cucumbers, though some note a grassy undertone.
How to use: Show off their beauty by freezing the flowers into ice cubes and floating them in a beverage, or sprinkle over soups, salads or dips.
Growing tip: This self-seeding annual tolerates a wide range of soil conditions and can be grown in full sun to light shade.
CHRYSANTHEMUMS (Chrysanthemum morifolium, syn. C. x grandiflorum)
http://media.oregonlive.com/hg_impact/photo/chrysanthemumjpg-9c1fed0c98b5dcb8.jpg
All are slightly spicy to strongly pungent, so a little usually goes a long way.
Edible note: As the "radicchios" of edible flowers, their petals kick up the flavor of salads, stir-fries, rice dishes and even burritos.
Growing tip: This perennial thrives in full sun and well-drained soil.
DAYLILIES (Hemerocallis)
http://media.oregonlive.com/hg_impact/photo/daylilyjpg-a06380f341d94761.jpg
Flavor profile varies from sweet and floral to vegetal or slightly metallic, depending on the variety. Always harvest the plumpest buds, just before they open.
How to use: In Asian cuisine, salads, desserts, deep-fried, or sautéed with garlic and asparagus.
Growing tip: Best in full sun or light shade in fairly moist, well-drained soil amended with organic matter.
LAVENDER (Lavandula)
http://media.oregonlive.com/hg_impact/photo/lavenderjpg-ee5a26efbb4c405e.jpg
Blooms accentuate sweet and savory dishes with a sweet mingling of floral, fresh pine and rosemary with citrus notes. English lavender varieties (L. angustifolia) have the best culinary flavor.
How to use: Its flavor complements a variety of foods -- from fish, poultry and most fruits and vegetables to sauces, marinades and dressings along with beverages, baked goods and desserts. Strip the flowers from the stalk before using.
Growing tip: Best in full sun and well-drained soil.
NASTURTIUMS (Tropaeolum majus)
http://media.oregonlive.com/hg_impact/photo/nasturiumjpg-3e373d32aa6fb27f.jpg
http://cdn.c.photoshelter.com/img-get/I0000TYk_Gtx8JTs/s/900/900/Salad-LB1107-6945.jpg
Arguably the all-star of edible flowers, with a somewhat spicy, peppery tang similar to watercress. (Both leaves and blooms are edible.) Flower colors range from a moonlit yellow to bright yellow, orange, scarlet and red.
How to use: Sprinkle flowers over salads, vegetables, pastas, stir-fries and meat dishes, or blend with salsas, cream cheese or butter.
Growing tip: This easy-to-grow, self-seeding annual thrives in most well-drained soils in full sun to light shade.
PANSIES, JOHNNY-JUMP-UPS and VIOLAS (Viola x wittrockiana, V. tricolor, V. cornuta)
http://media.oregonlive.com/hg_impact/photo/pansiesjpg-bc4b11d7b848eaf6.jpg
http://3.bp.blogspot.com/-976K11MEvUo/UWSGr34VAgI/AAAAAAAACfk/56kyX6Lod0A/s1600/IMG_1065.jpg
All are similar in taste, sporting a light, floral flavor that some say is suggestive of grape; others note wintergreen.
How to use: Use the entire flower as a garnish for salads, hors d'oeuvres or decorating cakes.
Growing tip: Most grow best in partial shade and moderately moist soil, though exposure and moisture needs vary by species.
PINKS (Dianthus)
http://media.oregonlive.com/hg_impact/photo/pinksjpg-17e8b869a3700f26.jpg
Delicate flavor with hint of cloves, though the taste can vary slightly among species.
How to use: Spice up hot tea or cider, float the flowers in cream soups, sprinkle over fruit salads or bake into cookies.
Growing tip: Best in full sun and fairly rich, well-drained soil, though exposure and moisture needs may vary by species.
ROSES (Rosa)
http://media.oregonlive.com/hg_impact/photo/rosejpg-24599eba528d4a7f.jpg
All rose types vary greatly in flavor -- from full-bodied floral to pleasantly sweet and floral, to slightly metallic or even overtones of ginger -- so it's best to taste-test first.
How to use: Use petals to flavor honey, beverages, a sorbet or fruit compote or make a classic rose-petal jam.
Growing tip: Best in full sun to light shade and moderately moist, well-drained soil.
SCENTED GERANIUMS (Pelargonium)
http://media.oregonlive.com/hg_impact/photo/geraniumjpg-31b6aaf15efa2e29.jpg
Diversity of scents from nutmeg or ginger to citrus, chocolate and peppermint. Best-flavored blooms come from rose-, peppermint- and lemon-scented varieties.
How to use: Season ice cream or sorbet, sprinkle over desserts and drinks, or freeze them into ice cubes.
Growing tip: This tender perennial thrives in full sun to light shade in well-drained soil.
SQUASH (Cucurbita)
http://media.oregonlive.com/hg_impact/photo/squashflowersjpgjpg-dcad1122bbe84f95.jpg
The giant of culinary flowers, all squash flowers are edible -- both winter and summer squash-- though zucchini tends to produce the largest flowers. The texture is somewhat crisp with a sweet zucchini-like flavor, only milder.
How to use: The large yellow blooms are perfect for stuffing or deep frying.
Growing tip: Plant this warm-summer annual in deep, rich and well-drained but moist soil containing plenty of organic matter.
TIPS FOR SAFE AND TASTY DINING
http://healthybodynow.net/wp-content/uploads/2014/03/edible-flowers-salad.jpg
Before you begin sampling flowers, first chew on these essential rules.
Not all flowers are edible, so make sure that it is before tasting it. (All culinary herb flowers, however, are edible.)
Always refer to the botanical name when verifying whether a flower is safe to eat. Check a reference book or visit one of the following websites and search for "edible flowers" for a listing of safe blooms: whatscookingamerica.net; epicurean.com; www.ext.colostate.edu and extension.oregonstate.edu
Avoid eating any flower that has been sprayed with chemicals or pesticides.
Just because a flower is edible doesn't mean it will taste good! Some will be more to your liking than others -- it's all a matter of taste. Keep in mind that the stamen, pistil and sepal of some blossoms are bitter and can contain pollen that may detract from the true flavor of the flower. (Viola species are an exception in that these flower parts are bitter-free.) Consuming only the petals will further heighten the appeal factor.
SIX TIPS FOR BIGGER BLOOMS
http://higgledygarden.com/wp-content/uploads/2012/11/Edible-Flower-Salad.jpg
Pinch off the first flower buds on roses and chrysanthemums so the plant will put its energy into bigger and better blooms on the remaining buds.
Feed roses, squash and other flowering plants when the first flower buds appear.
Choose a fertilizer with a potassium ratio higher than nitrogen (look for a higher K number in the NPK ratio on the package). Potassium not only encourages plant vigor and hardiness, it also encourages flowers to bloom. Good organic sources include rock dust (granite dust), green sand, aged manure, compost and seaweed- or kelp-based products.
Make sure plants get plenty of phosphorus, an essential macronutrient that promotes flowering, fruiting and strong roots. Organic sources include bone meal (a premium source), ground rock phosphate, bat guano and fish meal.
Providing extra magnesium doesn't necessarily encourage bigger blooms, but it can promote better flower production. Give plants a boost by working one tablespoon of Epsom salt into the soil.
Mulch the soil to conserve moisture and deter weeds so your flowering edibles don't have to compete for moisture and nutrients.
FROM GARDEN TO TABLE
http://4.bp.blogspot.com/-afCbUhejsUM/UhpHnWSrDlI/AAAAAAAABQ8/GA1lsepICbQ/s1600/edible-flowers-6.jpg
While an edible flower's flavor profile stays pretty consistent, subtle characteristics and nuances can be altered by varying degrees depending on the growing conditions, location, soil quality and the time and stage of harvest. At times, flowers from the same plant can vary in taste from season to season.
Ideally, the best time to harvest flowers is in the cool of the morning or late afternoon. Avoid any blooms that are wilted, faded or showing signs of insects or disease.
Gently rinse or clean flowers before consuming. If you are unable to use the flowers within a few hours of harvest, keep them fresh by spreading flowers out on damp towels -- blooms facing down -- and refrigerate overnight. Another way to keep flowers fresh for a day or two is to display them in a glass or vase filled with water.
As a general rule, edible flowers are best used as a seasoning or accent to enhance the flavor of food rather than as a main ingredient. Go lightly at first until you get a feel for the flower-to-food ratio. In fact, tasting your flowers before using them in any food is always a good idea.
Source: http://www.oregonlive.com/hg/index.ssf/2012/06/10_of_the_best_edible_flowers.html