E: EDIBLE FLOWERS
Many flowers are edible and create enticing dishes with their unusual appearance.
Besides the flowers of culinary herbs, these flowers are also edible:
Bachelor’s-Button, Calendula (petals), Carnations (petals), Chrysanthemum (petals), Citrus tree blossoms, Cornflower, Dandelion (petals), Daylily, English Daisy (petals), Fuchsia, Gladiola, Hibiscus, Hollyhock, Honeysuckle, Johnny-Jump-Up, Nasturtium, Pansy, Rose (petals), Scented Geraniums, Snapdragon, Squash (especially male zucchini blossoms), Tulip, Viola, Violet, and Yucca.
On the flowers where petals is notated, it’s because the other parts of the flower (the stamen, sepal and calyx) may be bitter.
I haven’t tried all of these, but I’ve used Calendula, Dandelion, Honeysuckle, Johnny-Jump-Up, Nasturtium, Pansy, Rose, Snapdragon, Squash and Violets. I think my favorites are Calendula, Nasturtium, Rose and Violets for the flavor and for the look.
Many recipes use flower petals, they’re beautiful sprinkled over salads, mixed into iced teas, or placed atop a frosted cake.
Orange Calendula Drop Cookies (from Herbal Treasures, by Phyllis Shaudys)
6 to 8 fresh calendula blossoms
½ cup butter, room temperature
½ cup granulated sugar
granted rind of 2 oranges
2 TB orange juice concentrate, room temperature
1 tsp vanilla
2 eggs, lightly beaten
2 cups flour
2 ½ tsp baking powder
¼ tsp salt
1 cup almond halves
Preheat oven to 350 degrees.
Rinse calendula blossoms; pull off petals and set aside.
Cream butter, sugar, and orange rind until fluffy.
Add orange juice concentrate and vanilla.
Stir in eggs until blended.
Sift together flour, baking powder, and salt.
Blend calendula petals and dry ingredients into creamed mixture.
Drop dough by teaspoonfuls onto lightly greased cookie sheets.
Press an almond half into each cookie.
Bake 12 to 15 minutes until golden brown.
Have you used any edible flowers before? Which ones did you use? How did your dish turn out? If you haven’t used any before, which ones would you like to try?