Miriam Jacobs - Cooking with Edible Flowers

Miriam Jacobs

Eating flowers planted and cared for by your own hands is one of the many joys of being a gardener. Edible flowers are more than just beautiful garnishes for your dishes; they add flavors, textures, and aromas that no other food category can mimic.

Cookbook writers face an interesting challenge. The flavors of some foods vary widely depending on the season, the growing conditions, and other factors. Just imagine the texture and flavor of a freshly picked summer tomato compared to those of a cold, hard-as-a-baseball supermarket tomato in winter! This same variability occurs when cooking with flowers. The flavor and color of two rose petals can be very different, and therefore a recipe using rose petals will never come out exactly the same way twice. Similarly, the flavor of a chive blossom can be anywhere from slightly oniony to quite sharp, depending on soil conditions, hours of sunlight, and so on. While this variety adds a lot of excitement to flower cooking, it is always something to keep in mind. Use a light touch when you start out; when you get to know flowers from your own garden, you will be able to adjust the recipes to your taste.

Because edible flowers are new to many people, its important to point out some safety issues. The most obvious one is that not all flowers are edible; in fact, quite a few are poisonous. Eat only those flowers you are positive you can identify. Do not experiment on your own; if youre unsure whether a flower is edible, dont add it to the menu until youve confirmed with an expert a horticulturalist, a reference guide, or a nursery owner, for example that its safe to eat. In addition, if you have asthma or allergies, you will want to be just as cautious with edible flowers as you would be with other foods.

Theres another rule when it comes to eating flowers: Eat them only if you are positive that they have been grown organically. Never eat flowers picked at the side of the road; they are polluted by automobile emissions. You should avoid flowers from a nursery as well; they most likely will have been sprayed with pesticides. Dont forget: Because flowers are not usually considered a food, they are likely to be sprayed with stuff you absolutely should not ingest. Pick them in your own garden (if you garden organically), find a nursery or herb shop that offers organically grown flowers, or get them from trusted friends with organic gardens.

If your only criterion is that they be nonpoisonous, then many flowers are edible but not all of them are yummy. In this bulletin Ive provided an overview of the best-known, most delicious edible flowers. Ive included recipes here for the flowers of the following plants, which are among the easiest to identify:

Basil

Chamomile

Chives

Dill

Hibiscus

Lavender

Marigolds

Nasturtiums

Roses

Violas (pansies, Johnny-jump-ups, and violets)

Once youve prepared some of the recipes in this booklet, youll be ready to experiment with other flowers. Again, be sure you can identify them! Try cooking with the blossoms of some of the following plants:

Bee balm

Borage

Dandelion

Daylily

Fennel

Honeysuckle

Marjoram

Mint

Oregano

Rosemary

Thyme

Yucca

Flowers are among the most delicate of foods, and they need special care. Before you can eat or process flowers, you first need to wash them. Because of their fragile nature, the best method of washing is simply to rinse them quickly in cold water and gently shake off the remaining drops of water.

Fresh flowers dont keep particularly well, so it is best to use them freshly picked. If this isnt practical for you, you can also harvest them with their stems and place them in a vase with some water, just as you might do with any bouquet.

You can also dry flowers to save them for later use. Use a commercial dehydrator, if you have one, or simply place the blossoms on paper towels, where they will be dry in a day or two. Long-stemmed flowers can be hung to dry from racks, much like herbs. Store the dried flowers in airtight containers in a cool, dark location. As with all dried produce, be sure that the flowers are thoroughly dry before you pack them away, as excess moisture can cause mold to form.

The simplest way to use edible flowers is in salads. When doing so, be sure to use a mild dressing to avoid drowning out the flowers delicate flavors. Serve the dressing on the side; pouring dressing over the flowers will quickly discolor them.

My mom made the following sweet dressing for fruit salads. Try it on salads that include roses, violets, pansies, or lavender.

cup (177 ml) mild-flavored vegetable oil,

such as safflower

cup (79 ml) honey

cup (59 ml) freshly squeezed lemon juice

Place all ingredients in a blender and blend for 10 seconds. Any leftovers should be refrigerated and will keep for 1 week.

MAKES 1 CUPS (316 ML)

For more savory salads, which might include basil flowers, nasturtium, and dill flowers, try this basic dressing.

cup (177 ml) extra-virgin olive oil

cup (59 ml) balsamic vinegar