Edible Flowers

Jazz up food with flowers!

(Remove pistil & stamen from edible flowers before eating - in case of allergy - i.e. eat petals only)

TYPES OF EDIBLE FLOWERS:

Calendula / Pot Marigold

Tastes: Saffron-Like

Calendula has orange or yellow petals & the taste can range from bitter spiciness to peppery flavor. Yellow calendulas are an inexpensive alternative to saffron, though not quite as pungent.

Try using in: Salads, paella, rice, scrambled eggs, soups or simply to decorate the plate.

Nasturtium are pretty flowers that can be used whole, or just the leaves can be used. Tastes: peppery.

Try using in: salads, potato salad, egg dishes, to decorate cupcakes or simply for plate decoration.

Spice up your Summer Salad - add an exotic look & taste with edible flower petals! This salad is a little over the top (less flower power - can you imagine a man eating this?!) but looks interesting!

Pictured: an assortment of nasturtium flowers, and petals of roses, primula & calendula.

Rose petals are edible.

Taste: depends on type and colour, but generally fruity.

Try using in: salads, floating in punch, in ice cubes, or as a dessert garnish.

SOME TIPS:

Eat flowers only when you are absolutely sure they are edible.

Make sure no pesticides or herbicides have been used.

Remove pistils and stamens from flowers before eating.

Keep in mind some people may have allergies.

Lavender coloured Spring Onion/Chive flower petals are quite yummy as they taste like onion. Remove petals for scattering.

Try using: on top of pasta, in salad and with any dish that would look good with a little colour!

(Edible Nasturtium also pictured).

Chives - the flower petals look great scattered on top of salads.

Courgette / Zucchini flowers are edible. They are lovely lightly battered and deep fried.



For more information on edible flowers, try:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm