Cooking with Flowers
Yes, those flowers look beautiful as garnishes, but what do they taste like?
Bean blossoms have a sweet, beany flavor. Nasturtiums
Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron
When in doubt, taste, but first be sure it's not poisonous
Edible Flowers Tips and Hints
Edible flower
• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
• Sprinkle edible flowers
• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
• Use in flavored oils, vinaigrettes, jellies, and marinades.
• One of the most popular uses is candied or crystalized flowers
• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.
• Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.
• Use flowers
• If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Some have a much more pronounced flavor than others, so you'll need to judge accordingly.
• The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting. This helpful edible flowers chart links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons.
• Peruse this plant toxicity list for further reference.
Note: Asthmatics should avoid some flowers.
Click HERE for more links about Edible Flowers and Edible Flower Recipes, in addition to more articles by this author, Peggy Trowbridge Filippone.
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