Pretty Enough To Eat

There’s hardly a bit of our lives that isn’t made more enjoyable by flowers. And the kitchen is no different. If you’re not using flowers in your kitchen, you should! 

Why should you trust me to tell you which flowers in your garden are safe to consume? You shouldn’t. I’m just a little ol’ gardener with a hoe; a gardening hoe, if you will. But this gardening hoe spends a good bit of time talking with others, thumbing through books and perusing the web for credible, expert advice on the topic. However, be smart; conduct your own research as many flowers are toxic.

Let's begin in the vegetable garden. If you still have winter veggies in your garden, they’re likely in flower. Flowers of cabbage, arugula, kale and radish lend themselves wonderfully as a garnish to all your savory dishes. 

Herb flowers are a no-brainer. In general, these flowers are used in the same dishes you’d use the herb itself. Here are some common herbs you probably already have in your herb garden. 

Basil: Tastes like its leaves. Sprinkle over pasta or lemony desserts.

Borage: Blue, star-shaped flower tastes mildly of cucumber. Use in any summertime cocktail, soups and sorbets. Great for freezing in ice cubes too!

Chamomile: Adorable, daisy-like flowers taste apple-ish. Use in tea or to garnish desserts. 

Chive: Mild onion flavor. Pull apart individual florets and use to garnish any savory dish or salad. Or use the scapes before they open.

Fennel: Yellow flowers taste of anise. Garnish cold soups and desserts.

Lavender: Floral and lemony. An all-star in the bakery, use in breads, jellies, sorbets and custards. 

Lemon verbena: Tastes of citrus and lemon. Steep in tea or use to garnish desserts and summertime drinks.

Oregano: Milder version of its leaf. Sprinkle over pasta.

Rosemary: Light blue flowers are sweet and spicy. Use with meats, seafoods and even sorbet.

Scented geraniums: These herbs are found in flavors from lemon to apple. Use flowers in beverages, salads and chilled soups.

You’d be surprised how many flowers in your ornamental landscape are edible! Here is a very limited list of incredible, edible flowers you likely already have in your garden. 

Akebia (Akebia quinata): One of my top favorite vines sports tiny edible flowers in early spring. Sweet and floral, use flowers to garnish desserts or use to make jam.

Bachelor Buttons (Centaurea cyanus): Tastes sweet and spicy, like cloves. Pluck florets and sprinkle over desserts.

Bee Balm (Mondarda didyma): Tastes of lemon and orange. Sprinkle petals over both fruit and leafy green salads. 

Dandelion (Taraxacum officinalis): Baby flowers taste of honey. Great raw or steamed. Use in pancakes and fritters. Make wine!

Elderberry (Sambucas canadensis): Sweet tasting. Float blossoms in sparkling water or champagne. 

Fragrant Tea Olive (Osmanthus fragrans): Gloriously fragrant, use blossoms in tea, wine and confections.

Gardenia: Petals are pickled, preserved in honey or eaten raw.

Goldenrod (Solidago spps.): Tastes of anise. Use for making tea.

Hibiscus (Hibiscus rosa-sinensis): Tastes of cranberry and citrus. Use petals as a garnish or dry them and make tea.

Hollyhocks: Rather bland in flavor, but bold in color. Use to garnish platters or to hold bite-sized hor d'oervres. Use gladiola blooms in this manner too.

Japanese Honeysuckle (Lonicera japonica): Tastes of honey deliciousness. Use to flavor tea and wine.

Lilac (Syringa vulgaris): Lemony and floral. Crystalize them to adorn cakes and pastries. 

Magnolia (Magnolia grandiflora): Flowers taste like they smell. Pickle the petals. Then dice and use in soups and salads.

Marigolds (Calendula officinalis): Tastes peppery. Pluck petals and sprinkle over savory dishes. Often used in place of saffron for the yellow color it lends to soups.

Milkweed: Strange in flavor, but lovely as a garnish.

Nasturtium: Gorgeous, vibrant colors. Peppery and tangy in flavor. Use anywhere you might use arugula in sandwiches, salads and soups. Great with fruity ice creams and sorbets too!

Peonies (Paeonia lactiflora): Toss petals in salads or float them in punch or lemonade. Also try them parboiled with a sprinkling of sugar for a tasty treat.

Perennial Phlox (Phlox paniculata): We’re not talking about the low-growing, creeping, early blooming phlox, but rather plant that grows 3-4 feet in our gardens. Flowers are slightly spicy. 

Redbud (Cercis Canadensis): Slightly sour, use blossoms to make jelly, or as a garnish on soups, salads and desserts. Unopened buds may be pickled and used where one might use capers.

Roses (Rosa spps.): Flavors range from strawberry to apple. Use petals in everything! Remove white bitter portion and use petals to make jellies, jams or rose water. Freeze in ice cubes for summer drinks. Crystalize them to adorn cupcakes. Float in punch.

Spiderwort (Tradescantia spps.): Mild sweetness. Candy them or use as a garnish for desserts.

Sunflower: Tight, unopened buds are cooked and taste somewhat like artichokes. Petals are pretty, but bitter.

Tea Camellia (Camellia sinensis): While the leaves hog the spotlight on this plant, the flowers deserve a nod too. Try the petals fried up as tempera.

Violets (Viola spps.): Multi-colored Johnny-Jump-Ups and Pansies are sweet looking and tasting. Use in baking, beverages and ice cubes. Press into soft cheese. Excellent for candying too!

Yarrow (Achillea millefolium): Mild and pleasant flavor. Most often use to make tea or as  a substitution for hops when making beer.

Zinnias: No particular flavor but adds vivid color to anything it touches. Try using single petals to top flan or other custards. 

Now, before you go petal plucking, a few words to the wise: 

• Never consume plants you suspect have been rencently sprayed with herbicides, pesticides or other chemicals (i.e. flowers from a florist, the roadside, nursery or an orchard). Although, this may result in the growth of those extra pair of hands you’ve been wanting. 
• Just because a plant’s flower is edible does not mean that its stems, leaves, berries and roots are edible too.
• Be sure to remove bitter pithy flower parts and significantly sized stamens and pistils before eating. When in doubt, just use the petals.
• Begin your flower fest slowly. Allergic reactions (different than toxicity), like with any new food, are possible. Just because I can pop pansies in my mouth like popcorn without any adverse reactions, doesn’t mean you can.

Happy flower munching!

MARK YOUR CALENDAR: Two, must-attend events are approaching for all you garden lovers. Plantapalooza, a local plant sale extravaganza, is being held Saturday, April 14th. And on Saturday, April 21st, the Piedmont Gardeners host their annual tour of gardens. Aren’t you giddy?