Edible Flowers
Edible flower are flowers that can be consumed safely. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.
History of Edible Flower
Healthy Benefits of Edible Flower
For example chives, signet marigolds, nasturtiums, portulacas, purslanes and roses are rich in Vitamin C; edible weeds such as dandelion flowers provide Vitamins A and C and the greens are high in calcium, iron and phosphorous. And don't throw away those broccoli and cauliflower blooms that you let go too long in the garden! They have many of the same cruciferous benefits as the vegetables.
Calendula and elderberry blooms are two found on the edible flowers list that aid digestion, reduce fevers and stimulate the immune system. California poppies, chamomile, and lavender help ease stress and work as gentle sleep aids. Goldenrod helps relieve allergies and urinary tract infections, and aids in digestion.
Hibiscus contains antioxidants that help prevent cholesterol deposits and aids liver disorders. Honeysuckle and hyssop flowers help relieve respiratory problems and soothe the stomach and colon. Mullein flowers can help respiratory ailments, pain and headaches and induce sleep, nasturtiums contain natural antibiotic properties, and red clover blooms are an excellent blood purifier and make a wonderful tasting tea. Violas and violets have anti-inflammatory properties and are good for respiratory ailments, and yarrow helps relax blood vessels and reduce fevers and colds.
Many of the common herb flowers, such as basil, borage, rosemary, dill, oregano and thyme have the same flavor and medicinal value as the leaves, just not as intense. And the numerous varieties of mint can be added to the edible flowers list, such as apple, orange and chocolate, add a wide array of zest and flavor, besides calming the stomach and aiding digestion.
Some flowers with a floral flavor include apple, pea, lilac, honeysuckle, and scented geranium. Lemon, orange and tuberous begonias have a citrus or tangy flavor. For a bean-like flavor, try redbud, tulip and running green bean blooms.
Arugula, broccoli, mustard, and radish flowers add a spicy flavor to this edible flowers list, and if you don't mind a little bitter tang, try chicory, chrysanthemum, English Daisy and sunflower. Other uncommon flowers found on the edible flowers list include apple blossoms, carnations, cornflowers (also called Blue Bachelor Buttons), freesias, forget-me-nots, gladiolas, marguerite daisies, pansies, evening primrose, and snapdragons.
Risk to Consumed Edible Flower
How to Used Edible Flower
Flowers: They’re not just for smelling. In addition to being utilized in cooking, flowers have long been recognized for their medicinal qualities. Red clover, for instance, has been known to help with coughs, colds, and as a blood cleanser. Flower isn't just a frilly or trendy thing to do. It's good for you, too.
Sources
@ http://www.erinnudi.com/2014/05/29/food-history-edible-flowers/
@ http://www.sustainablebabysteps.com/edible-flowers-list.html
@ https://waterfieldsllc.com/product/edible-flowers-and-specialty-cuts/
@ http://unazebrapois.blogspot.co.id/2012/05/e-riaperta-la-stagione-della-cacia.html
Edible flower are flowers that can be consumed safely. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.
History of Edible Flower
Floral arrangements can really add something special to an otherwise ordinary dish. Their fun colors and elegant features can make any dessert or meal really pop.
Flowers have been used for culinary purposes as far back as Ancient Greece, Rome, and Egypt. The first recorded mention of edible flowers was in 140 B.C.
A few snippets of edible flowers throughout history :- Victorians candied violets to decorate desserts.
- During the Renaissance, audiences of plays enjoyed rose-petal water and stewed primroses.
- Carnation petals were a key ingredient in Chartreuse, a liquor created by French monks during the 1600s.
- Bee balm was used a substitute for black tea during the Boston Tea Party of 1773, when tea was unavailable.
Other countries appear use flowers for culinary uses more often than we do. For example, in China and Japan chrysanthemum petals are stirred into soup or included with tea. Edible flowers are however making a slow comeback in America, primarily as garnishes for desserts.
Mariam Jacobs reminds us in Cooking with Edible Flowers that while many flowers are edible, not all of them taste good. She recommends the following: basil, chamomile, chives, dill, hibiscus, lavender, marigolds, nasturtiums, roses, and violas (pansies, johnny-jump-ups, and violets).
There is a safety factor when experimenting with edible flowers as well – they have to be grown organically, preferably from your own garden. Flowers cultivated for commercial use have pesticides, and flowers you pick from near a road could have been exposed to pollution. Again, growing your own is best.
Here are some great ideas for edible flowers:
- Use petals to garnish cupcakes or cocktails.
- Mince flowers and add to butter or spreads.
- Dried flowers can be used to flavor teas.
- Squash blossoms can be stuffed with cheese.
First Some Precautions
As with most things, however, a few precautions are in order. Be sure to avoid flowers grown by roadsides, where vehicle exhaust and residues collect on the flowers, or those sprayed with pesticides. While some flowers are toxic, such as foxglove, potato and sweet pea, others simply don't taste good. Also, you should first try a small amount to check for any allergic reactions or digestive problems. As a rule, the most fragrant flowers are the best tasting; but also the more fragrant a flower is, the stronger its flavor. And usually only the colorful parts of the flower petals are used, as other plant parts don't taste as good, particularly the white base of petals.
Healthy Benefits of Edible Flower
For example chives, signet marigolds, nasturtiums, portulacas, purslanes and roses are rich in Vitamin C; edible weeds such as dandelion flowers provide Vitamins A and C and the greens are high in calcium, iron and phosphorous. And don't throw away those broccoli and cauliflower blooms that you let go too long in the garden! They have many of the same cruciferous benefits as the vegetables.
Calendula and elderberry blooms are two found on the edible flowers list that aid digestion, reduce fevers and stimulate the immune system. California poppies, chamomile, and lavender help ease stress and work as gentle sleep aids. Goldenrod helps relieve allergies and urinary tract infections, and aids in digestion.
Hibiscus contains antioxidants that help prevent cholesterol deposits and aids liver disorders. Honeysuckle and hyssop flowers help relieve respiratory problems and soothe the stomach and colon. Mullein flowers can help respiratory ailments, pain and headaches and induce sleep, nasturtiums contain natural antibiotic properties, and red clover blooms are an excellent blood purifier and make a wonderful tasting tea. Violas and violets have anti-inflammatory properties and are good for respiratory ailments, and yarrow helps relax blood vessels and reduce fevers and colds.
Many of the common herb flowers, such as basil, borage, rosemary, dill, oregano and thyme have the same flavor and medicinal value as the leaves, just not as intense. And the numerous varieties of mint can be added to the edible flowers list, such as apple, orange and chocolate, add a wide array of zest and flavor, besides calming the stomach and aiding digestion.
Some flowers with a floral flavor include apple, pea, lilac, honeysuckle, and scented geranium. Lemon, orange and tuberous begonias have a citrus or tangy flavor. For a bean-like flavor, try redbud, tulip and running green bean blooms.
Arugula, broccoli, mustard, and radish flowers add a spicy flavor to this edible flowers list, and if you don't mind a little bitter tang, try chicory, chrysanthemum, English Daisy and sunflower. Other uncommon flowers found on the edible flowers list include apple blossoms, carnations, cornflowers (also called Blue Bachelor Buttons), freesias, forget-me-nots, gladiolas, marguerite daisies, pansies, evening primrose, and snapdragons.
At a Glance: The Edible Flowers List
Keep in mind that just because they are on this edible flowers list doesn't mean they will have a flavor you enjoy! Some are strong, tangy, sour, or even bitter.
- Apple Blossom
- Arugula
- Basil
- Begonias (tuberous)
- Borage
- Broccoli
- Calendula
- Cauliflower
- Carnations
- Chamomile
- Chicory
- Chive
- Chrysanthemum
- Cornflowers (Blue Bachelor Buttons)
- Dandelion
- Daylily
- Dianthus
- Dill
- Elderberry
- English Daisy
- Evening Primrose
- Forget-Me-Nots
- Freesias
- Geranium
- Gladiolas
- Goldenrod
- Hibiscus
- Honeysuckle
- Hyssop
- Lavender
- Lemon
- Lilac
- Marguerite Daises
- Marigolds
- Mint (apple, orange, chocolate)
- Mullein
- Mustard
- Nasturtiums
- Orange
- Oregano
- Pansies
- Pea
- Perslane
- Poppies (California)
- Portulacas
- Radish
- Redbud
- Red clover
- Rose
- Rosemary
- Running Green Bean
- Snapdragons
- Squash
- Sunflower petals
- Thyme
- Tulip
- Viola
- Violets
- Yarrow
- Zucchini
There you have it! A long edible flowers list with endless possibilities. Who knew your food could be so enticing and colorful?
How to Harvest and Use Edible Flowers
Pick flowers first thing in the morning after the dew has dried and just as they are beginning to open for peak flavor. Here is a general list of edible flower uses:
- In or on biscuits or muffins
- To flavor butter
- With pancakes
- Infusing oils
- With pasta
- Flavoring vinegar
- In punch or tea
- In soups
- A top salads
- Within sandwiches
Risk to Consumed Edible Flower
Some flowers are safe to eat only in small amounts. Apple flowers (Malus spp.) contain cyanide precursors and Johnny jump-ups (Viola tricolor) contain saponins. Borage (Borago officinalis) and daylily (Hemerocallis spp.) flowers are diuretics and sweet woodruff (Galium odoratum) can have blood-thinning effects. The flowers of linden trees (Tilia spp.) are reportedly safe in small amounts but heavy consumption can cause heart damage. Marigolds (Tagetes spp.) can be harmful in large amounts, and only certain species have an appealing flavor.
Toxic flowers are easily mistaken for edible varieties, and unrelated safe and unsafe species may share a common name. Various non-toxic plants can cause severe allergies in some people. Flowers commonly carry traces of pesticides and harbor organisms such as insects. Flowers cultivated as ornamental plants for garden use are not intended for use as food.
How to Used Edible Flower
Flowers: They’re not just for smelling. In addition to being utilized in cooking, flowers have long been recognized for their medicinal qualities. Red clover, for instance, has been known to help with coughs, colds, and as a blood cleanser. Flower isn't just a frilly or trendy thing to do. It's good for you, too.
And a few more unique ideas:
- Squash, zucchini, hibiscus and daylily blooms may be battered and fried, or stuffed and used as "cups" to hold tuna or egg salad.
- Roses used to line a cake pan impart a wonderful flavor to cakes!
- Nasturtium buds may be picked as a substitute for capers and the blooms can be stuffed with herbed cream cheese for excellent hors d'oeuvres.
- Try freezing some flowers in ice cubes to flavor your beverages.
- Pansies, violets and dianthus are beautiful when candied and used to decorate cakes.
- Use your imagination - the sky is the limit!
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