Edible Flowers
Nasturtium & Basil goodness
Flowers have been used as food in cultures all over the world since antiquity. Today one can't read a fine cooking magazine or dine in a good restaurant without finding fresh flowers somewhere on the menu (or at least adorning the plate)! This exciting revival of age-old customs offers innovative chefs everywhere creative permission to work with fresh herb and floral harvests with new verve.
Picking and Storing Edible FLowers: In general, the best time to pick edible flowers is in the early morning, when the blossoms are fresh and moist. Choose flowers at their peak for best flavor. Put long stemmed flowers in water and keep cool. It is best to use short-stemmed blossoms the same day they were harvested, but they can remain fresh by storing them between layers of damp paper towels in a plastic bag in the refrigerator. Just before using, gently wash flowers, checking thoroughly for insects or soil. Never use flowers exposed to pesticides.
Preparing Edible Flowers: With some flowers, it is best to use only the petals, as the sepal, stamen or calyx may be a bit bitter. The list below will specify. Mixing petals in a green salad is a gorgeous and fun way to start utilizing edible blossoms. Think color, texture, scent, and of course flavor....Have fun!
Here is a short list of some of the safe, edible flowers that we grow here at Cedar Moon Farm. Our edible flowers may be purchased by special order. Live plants are also available at our Farmstand and Farmer's Market booth.
Bee Balm (Monarda didyma) - Bee balm flowers have minty, citrus flavor. They are uniquely shaped and come in a wide range of colors; we have red, purple and pink. They bloom in July & August. Use in salads, as garnishes or in drinks. Remove bottom sepals and stamens.
Borage (Borago officinalis) - A blue, star-shaped flower available in mid-summer. Borage flowers have a crisp, cucumber flavor. use in salads, as garnishes, float in drinks or freeze in ice cubes. Use candied flowers to decorate cakes, pastries, and desserts.
Calendula (Calendula officinalis) - Pale yellow to deep orange flowers bloom late spring to mid-summer, then decline in hot weather. In the PNW, calendula is often available year round. Valued mostly for their color, use their petals only. Beautiful in soups, salads, butter, rice, stews, poultry or in tea. It is sometimes used as a saffron substitute. Can be a bit bitter.
Chive Blossoms (Allium schoenoprasum) - Lavender-pink flowers appear in June and early July in the PNW. Harvest flowers when they are just beginning to open. They have a mild onion flavor. Break apart the florets and add to salads, cooked vegetables, cheese dishes, eggs, potatoes or spreads.
Common Lilac (Syringa vulgaris) - Lilacs come in a range of colors, mostly white, pink, blue and lavender. They bloom in the spring and havea perfumed, floral taste that lends itself to many uses. Try it with vanilla ice cream or yogurt, or candied as a cake or dessert decoration.
Nasturtium (Tropaeolum majus) - Richly colored in red, orange and yellow, this beauty flowers midsummer until first frost. Nasturtium flowers have a peppery, zesty taste that can substitute for mustard in sandwiches. Add to salads or cure in vinegar. They make an attractive garnish on a plate and are pleasing when added to butter or other spreads.
Roses (Rosa species) - Flower size, fragrance and flavor vary among the many rose species and varieities. Generally, the older varieities like the rugosas or fragrant english roses are the most flavorful. Roses have a perfumed taste. Pick off the petals and remove the whitish bitter base. Add to salads, make jelly, candy and other decadent desserts.
Violets, Johnny-jump-ups and Pansies - Blooming in cool weather, violas have a sweet, wintergreen or perfumed flavor. Use petals to color butter; float petals in punch, use in fruit salads, or candy for decorating cakes and pies.
The flowers of all culinary herbs are safe to use. If the leaf of an herb is edible, then so is the flower. Herb blossoms have the same type of flavor as their leaves, but with some exceptions, such as chamomile and lavender blossoms, the flavor is usually more subtle.
Other safe edible flowers you might like to try: Bachelor's button, basil varieties, dianthus-pinks (petals), chrysanthemum (petals), Daylily, fuchsia, gladiola, hollyhock, honeysuckle, purslane, scented geraniums-YUM, snapdragon, squash blossom.
Picking and Storing Edible FLowers: In general, the best time to pick edible flowers is in the early morning, when the blossoms are fresh and moist. Choose flowers at their peak for best flavor. Put long stemmed flowers in water and keep cool. It is best to use short-stemmed blossoms the same day they were harvested, but they can remain fresh by storing them between layers of damp paper towels in a plastic bag in the refrigerator. Just before using, gently wash flowers, checking thoroughly for insects or soil. Never use flowers exposed to pesticides.
Preparing Edible Flowers: With some flowers, it is best to use only the petals, as the sepal, stamen or calyx may be a bit bitter. The list below will specify. Mixing petals in a green salad is a gorgeous and fun way to start utilizing edible blossoms. Think color, texture, scent, and of course flavor....Have fun!
Here is a short list of some of the safe, edible flowers that we grow here at Cedar Moon Farm. Our edible flowers may be purchased by special order. Live plants are also available at our Farmstand and Farmer's Market booth.
Bee Balm (Monarda didyma) - Bee balm flowers have minty, citrus flavor. They are uniquely shaped and come in a wide range of colors; we have red, purple and pink. They bloom in July & August. Use in salads, as garnishes or in drinks. Remove bottom sepals and stamens.
Borage (Borago officinalis) - A blue, star-shaped flower available in mid-summer. Borage flowers have a crisp, cucumber flavor. use in salads, as garnishes, float in drinks or freeze in ice cubes. Use candied flowers to decorate cakes, pastries, and desserts.
Calendula (Calendula officinalis) - Pale yellow to deep orange flowers bloom late spring to mid-summer, then decline in hot weather. In the PNW, calendula is often available year round. Valued mostly for their color, use their petals only. Beautiful in soups, salads, butter, rice, stews, poultry or in tea. It is sometimes used as a saffron substitute. Can be a bit bitter.
Chive Blossoms (Allium schoenoprasum) - Lavender-pink flowers appear in June and early July in the PNW. Harvest flowers when they are just beginning to open. They have a mild onion flavor. Break apart the florets and add to salads, cooked vegetables, cheese dishes, eggs, potatoes or spreads.
Common Lilac (Syringa vulgaris) - Lilacs come in a range of colors, mostly white, pink, blue and lavender. They bloom in the spring and havea perfumed, floral taste that lends itself to many uses. Try it with vanilla ice cream or yogurt, or candied as a cake or dessert decoration.
Nasturtium (Tropaeolum majus) - Richly colored in red, orange and yellow, this beauty flowers midsummer until first frost. Nasturtium flowers have a peppery, zesty taste that can substitute for mustard in sandwiches. Add to salads or cure in vinegar. They make an attractive garnish on a plate and are pleasing when added to butter or other spreads.
Roses (Rosa species) - Flower size, fragrance and flavor vary among the many rose species and varieities. Generally, the older varieities like the rugosas or fragrant english roses are the most flavorful. Roses have a perfumed taste. Pick off the petals and remove the whitish bitter base. Add to salads, make jelly, candy and other decadent desserts.
Violets, Johnny-jump-ups and Pansies - Blooming in cool weather, violas have a sweet, wintergreen or perfumed flavor. Use petals to color butter; float petals in punch, use in fruit salads, or candy for decorating cakes and pies.
The flowers of all culinary herbs are safe to use. If the leaf of an herb is edible, then so is the flower. Herb blossoms have the same type of flavor as their leaves, but with some exceptions, such as chamomile and lavender blossoms, the flavor is usually more subtle.
Other safe edible flowers you might like to try: Bachelor's button, basil varieties, dianthus-pinks (petals), chrysanthemum (petals), Daylily, fuchsia, gladiola, hollyhock, honeysuckle, purslane, scented geraniums-YUM, snapdragon, squash blossom.
