One such plant is the Nasturtiums which can be found in many gardens today. If you haven't yet sampled Nasturtium blossoms, you may want to consider giving them a try. The blossoms and leaves are both edible and delectable. Even kids would enjoy munching on the flowers or leaves. Instead of lettuce on your hamburger in a bun, you may want to consider nasturtium leaves.
Strange as it may seem, there are many flowers that are delicious to eat. Think of it this way - you eat herbs and spices on many of your foods. And, for those who didn't know, artichokes, broccoli and cauliflower are all blossoms.
Edible Flowers Add Color to Recipes
Edible flowers don't just add zest to a delectable food dish or drink, they are also another source of nutrients. Flowers are high in vitamins and low in calories. Some blossoms lend themselves to being served whole as garnishes, others are better picked apart or chopped.
The blooms of the flower borage are fabulous in a salad or in a drink such as lemonade or fruity tea. Hollyhocks are best sliced or chopped and added to one of your favorite dishes, such as stir fries or on top of a casserole.
Experts suggest that tuberous begonias are also best sliced or chopped. However, when you chop these flowers you should use a very sharp knife or snip with kitchen scissors to prevent bruising.
Some Edible Flowers Need to Be Cooked
Some flowers like squash blossoms are best cooked. You can stuff them with a rice or bread crumb stuffing, lightly coat with a small amount of olive oil, and bake them much like you would bake green peppers.
Others, like violets and rose petals are wonderful if they are candied and can be seen adorning wedding cakes.
Edible Flowers Add Zest to Recipes
As for Nasturtiums, they are a favorite of both gardeners and cooks. The blossoms are not only a reliable source of colour all summer long, it's availability makes them a cooks favorite. You can harvest the blossoms and leaves for salads and sandwiches, or toss the blossoms into stir fried vegetables. They add a wonderful zing or peppery flavor to any recipe.
Snap dragons are another delectable delicacy. The blossoms taste a little like romaine lettuce. And if you really want to be decadent, you can stuff the delicate blossoms with caviar.
And with Spring well underway, the blossoming of tulips will not only grace your gardens and table tops with the colors of spring, but a colorful addition to a spring time salad. The blossom have a sweet flavor, much like Belgian endive (a type of lettuce).
Other flowers such as chrysanthemums have a peppery taste, carnations resemble cloves in fragrance and flavor, as well, there is a hint of cucumber in borage, and pepsin in violas.
So where do you get all of these colorful and delectable treats? You can grow them in your garden. A word of caution -- Make sure your flowers are free of chemical sprays, and other herbicides fungicides or pesticides.
Not all flowers are edible. In fact, some flowers may look good enough to eat, but they are poisonous, for example - Marsh Marigold.
The following list of the most common and best-tasting flowers include:
- Linden
- Hibiscus
- Lilacs
- Daisies
- Jasmine
- Dandelions
- Portulacas
- The flowering tips and leaves of herbs including: Chives, onions, garlic, sage, rosemary, lovage, marjoram, mints, coriander, thyme, fennel, dill.
