Flowers To Eat

The concept of eating flowers is neither new nor uncommon in today's diet. Broccoli, cauliflower and artichokes are all flowers. Saffron is the stamen from the crocus flower, and capers are the unopened buds of a bush native to the Mediterranean and Asian regions.

Not all flowers are edible so please don't rush out to your garden or neighborhood florist to pop some in your mouth. Just as with other plants or plant parts, some are toxic and should not be consumed. For instance, azaleas and daffodils are downright poisonous. And also remember to never eat flowers that you've used pesticides or other chemicals on. Your best bet is to grow them yourself.

But if you're ripe for adventure and can identify a flower exactly, they can add a delicious amount of fun to meals and entertaining.

Most of the flowers of herbs are edible - garlic and chive blossoms, borage flowers, lavender, basil, oregano and more. Add garlic and chive blossoms to salads. Borage has a beautiful blue star-shaped flower that tastes a bit like cucumber. Add them to punches and lemonades, or freeze them in your ice cubes for an elegant entertaining effect.

Flowers can also be preserved for future consumption by drying or freezing them, infusing them into oils, cooking them in soups, and making jellies. Lavender oil is not only delicious, but will add an incredible aroma to the meal. Chamomile makes a wonderful tea, of course.

In Italy, the striking bright orange squash blossoms are battered and fried, and sometimes even stuffed. Mexicans stuff squash blossoms in quesadillas and also make soups from them.

Flowers are lovely as a garnish. Pansies, nasturtiums, apple blossoms, calendula, day lilies, and yes, daisies are wonderful garnishes. They make unique cake decorations - either fresh or preserved in sugar. Many wedding cakes are decorated with flowers.

Store flowers as you would herbs - in a glass of water in the refrigerator. Before cooking, be sure to wash your flowers in a bath of salt water. Then place them in a bowl of ice water for 30 to 60 seconds to perk them up. Drain, let them dry on a paper towel and you're ready to begin.