Guest guest Posted May 21, 2004 Report Share Posted May 21, 2004 Edible Flowers ( BHG.com) Edible flowers are as pretty as can be in the garden, and they add both flavor and color to any dish served up in the kitchen. Popular Options Although edible flowers have become common garnishes in restaurants, it's important to know what you're putting into your mouth. Not all flowers are edible, and not all food purveyors are aware of the potential toxicity of some. The most common (and safest edible flowers) are nasturtium, pansy, violet, Johnny-jump-up, calendula, chive, and sage. These flowers are easily grown without the use of chemicals or pesticides. Many roses are delicious, but you need to be sure they are grown organically. A good rule of thumb is: If you cannot positively identify a flower as edible, don't eat it. Pansies span every color of the rainbow, so you can have fun decorating food. Plan a party months ahead and grow pansies to match your decor, best outfit, or favorite color. Their flavor is slightly minty. Nasturtiums Nasturtiums may be vivid yellow, orange, or red as well as muted tones and bicolors. Both the leaves and the flowers have a peppery flavor and are best eaten uncooked. Toss petals into salads. Roses Roses may be tasteless, sweet, perfumed, or slightly spicy. Chop the petals and mix with sugar. Let them infuse for a week and use for baking and desserts. Colorful Alternatives Borage Borage's star-shape blossoms practically fall off the plant when they are ready to eat. They have a mild cucumber flavor that is delicious in lemonade. Tulips have a wonderful crunch -- especially at the base of the petals. The flavor ranges from pea- to beanlike. Use tulip petals as a low-calorie substitute for chips with dip. Pink Dianthus Pinks and other dianthus have a sweet, clovelike taste. Do not eat whole -- remove individual petals. Infuse petals in water for tea, or top a cracker and cheese with several petals. Makes a delectable sorbet. Marigold 'Tangerine Gem' marigold and the other Gem hybrids are the only good-tasting marigolds, with a citrusy tarragon flavor. Use petals in deviled eggs. Lilacs Lilacs are another variable flower, with a grassy taste or a delightful perfumed flavor. Use in chicken dishes and fruit salads.<STYLE type=text/css> @media print { .displayOnly {display: none;} } </STYLE> ___/\__ __|_,-~~-,|__ __|_-~ ~-|__l__l _|_-~ ,-- \| |__|/--\/\/\/_- / / / \ ||oo|~~~~~~___/ / | __/ \~~ ~~~~~//_,,,-----'~~~~~ /~~~~~~~~~~~~~~~~~~~Anacksunamoon Anacksunamoon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 From The Old Farmer's Almanac: Are nasturtium blossoms safe to eat? Nasturtiums are one of the more well-known flowers used in cooking. Others include marigolds, carnations, roses, pansies, squash blossoms, daylilies, carnations, chrysanthemums, lavender, hollyhocks, gardenias, and, of course, dandelions and clover. Brides are used to seeing candied violets on wedding cakes, a tradition that goes back to at least the 17th century. Both the Chinese and Japanese consider chrysanthemums a powerful emblem of youth. A petal placed in the bottom of a glass of wine is thought to enhance longevity. The Chinese also believe that it prevents gray hair. Daylilies have been highly regarded by the Chinese as well, partly for their vitamins and minerals but also for their reputation for easing worries and a troubled mind. Nasturtiums, to get back to your question, are readily grown and naturally beautiful. They're high in vitamin C and reputed to contain a healthful ingredient that seems to mimic penicillin in warding off infection. The leaves, flowers, seeds, and stems are edible and have a peppery taste, which can turn bitter if they're left too long before serving. Their common name is Indian cress, because their taste resembles that of watercress. http://www.almanac.com/gardening/oneanswer.php?questionnumber=12983 Note: forwarded message attached. Blessings, Starr People too weak to follow their own dreams will always find a way to discourage yours. ~Author Unknown Pay no mind to those who talk behind your back, it simply means that you are two steps ahead. ~ Author Unknown Some people are like slinkies. They're not really good for anything but they still bring a smile to your face when you push them down a flight of stairs. Much of the information I post to groups is gathered from other sites unless otherwise noted. Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Almost any of the flowers listed in the posted article - as well as violet, pansies, and clove pinks - are great mixed into a salad of mesclun. Even better? Wild greens! Tina _www.essentialherbal.com_ (http://www.essentialherbal.com/) _Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/) ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 My Japanese mother-in-law dips squash blossoms in tempura batter and fries them - great eating !!!! Paula ....... in Michigan www.farmfreshsoapsandcandles.com > > From The Old Farmer's Almanac: > Are nasturtium blossoms safe to eat? > > Nasturtiums are one of the more well-known flowers used in cooking. Others include marigolds, carnations, roses, pansies, squash blossoms, daylilies, carnations, chrysanthemums, lavender, hollyhocks, gardenias, and, of course, dandelions and clover........ Quote Link to comment Share on other sites More sharing options...
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