Edible Flowers - PDF - PDF by lovemacromastia


									                                                                                                           Bulletin #17

                                       Edible Flowers
                      What are “edible flowers”?                Honeysuckle, Lonicera species
                      Edible flowers are flowers that are       Hyssop, Hyssopus officinalis
                      used as a garnish or as an integral       Jasmine, Jasminum species
                      part of a dish, such as a salad.          Jonquil, Narcissus jonquilla
                                                                Lavender, Lavandula officinalis
                       Are all flowers edible? No.              Lemon, Citrus limomum
                       Those that are must usually be           Lilac, Syringa vulgaris
                       home grown or purchased from             Lovage, Levisticum officinale
                       speciality produce markets or            Marigold, Calendula officinalis
                       supermarkets that carry gourmet          Mimosa, Mimosa pudica
                       produce. Flowers that have been          Motherwort, Leonurus cardiaca
                       sprayed with pesticides, (such as        Nasturtium, Tropaeolum majos
                       those found at florists’) should         Orange Blossom, Citrus species
never be eaten. Separate growing areas should be used           Pansy, Viola species
when growing your own edible flowers. Do not plant other        Passionflower, Passiflora coerulea
annuals or perennials in these areas because pesticides         Peony, Paeoniaceae species
should not be used. If you don’t know whether the plant         Plum Blossom, Prunus species
has been treated with chemicals, do not eat it!                 Primrose, Primula vulgaris
                                                                Rose, Rosa species
What flowers are edible?      Some of the more popular          Rosemary, Rosemarinum officinalis
edible flowers are:                                             Saffron, Crocus sativus
                                                                Squash Blossoms, Cucubita species
Apple, Malus species                                            St. John’s Wort, Hypericum or botryoides perforatum
Bee Balm, Monarda didyma                                        Sunflower, Helianthus annus
Borage, Borago officinalis                                      Thyme, Thymus species
Burnet, Sanguisorba minor                                       Tulip, Tulipa species
Carnation, Dianthus species                                     Verbena, Verbena species
Catnip, Nepeta cataria                                          Violet, Viola odorata
Chamomile, Matricaria chamomilla                                Yucca, Yucca filameniosa
Chicory, Cichorium intybus
Chives, Allium schoenoprasum                                    May I eat the whole flower? In most cases the petals
Chrysthanthemum, Chrysthanthemum species                        are eaten. Stems, pistils, and stamens (the male and
Clary, Salvia sclarea                                           female parts in the center of the blossom) should be
Costmary, Chrysanthemum baslimita                               removed for best flavor.
Dandelion, Taraxacum oficinale
Day Lily, Hemerocallis fulva                                    How are edible flowers used? Edible flowers may be
Elder, Sambucus nigra                                           used in a variety of culinary ways. They make colorful,
Garlic, Allium strivum                                          striking garnishes for drinks as well as food -- for
Gladiolus, Gladiolus species                                    everything from salads to soups to desserts. Some of
Grape Hyacinth, Muscari atlanticum botryoides                   the larger flowers such as squash blossoms can be
Hollyhock, Althea rosea                                         stuffed and deep-fried.

Edible Flowers                                                                                                                                                   Bulletin #17

How are edible flowers prepared? When portions of                                           For further reading and recipes:
edible flowers are desired, pull petals or edible portions
from fresh flowers and snip off the petals from the base of                                 •     “A Feast of Flowers”, by Francesca Tillona and
the flower. Remember to always wash flowers thoroughly.                                           Cynthia Strowbridge
Give them a gentle bath in salt water and then dip the
petals in ice to perk them up. Drain on paper towels. For                                   •     “The Gardener’s Handbook of Edible Plants”, by
later use, petals and whole flowers may be stored a short                                         Rosalind Creasy
time in plastic bags in a refrigerator. Freeze whole small
flowers in ice rings or cubes.                                                              •     “The Kitchen Garden”, by Sylvia Thompson

                                                                                            •     “The Complete Book of Edible Landscaping”, by
                                                                                                  Rosalind Creasy

                                                                                            •     “Gifts from Your Garden”,                      by Joan Scobey and
                                                                                                  Norma Myers

                                                                                            •     “The Flower Cookbook”, by Adrienne Crowhurst

                                                                                            Persons with food allergies or other medical questions
                                                                                            should contact a physician.

  Reformatted August 1, 2007

  Adapted 8/96 from Horticulture Solutions Series, Univ of Ill, College of Agriculture, Consumer & Environmental Sciences, Coopera-
  tive Extension by Betty Stephens, Master Gardener, Yavapai County
  The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, national origin,
                                            age, disability, veteran status, or sexual orientation in its programs and activities.


To top