Friday, February 10, 2012

More on Edible Flowers

Whether a garnish or integral part of your dish, flowers add fun, fab and a bit of history to any dish. 
"Edible flowers can be candied; frozen in ice cubes and added to beverages; made into jellies and jams; used to make teas or wines; minced and added to cheese spreads, herbal butters, pancakes, crepes, and waffles. Many flowers can be used to make vinegars for cooking, marinades, or dressings for salad."
To make sure you don't go astray with garden or wildflowers doubt check your culinary choices with NCSU poisonous plants site.

Other flowers to not eat: those from florist, nurseries and garden centers. These carry a high risk of pesticides untested for human consumption. 


Our flowers are not sprayed with any sort of inorganic pesticide or fungicide. Nothing systemic is ever used.

These blooms and petals can be used to garnish your plates, freeze in ice cubes, decorate your cake, salad or napkins: clary sage, milkweed, feverfew, garlic chives, garlic flowers, gladiolus, hyssop, hollyhock, peony, mint, calendula, viola, lavender, rosemary, rose, tulip, dianthus, marigold, basil, bachelor's button, chrysanthemum, nasturtium, and lilac.

Easy edible herbs: Borage - blue, Catnip- silver blue green, Chamomile-white daisy, Anise Hyssop - lavender or white.

If you are growing edible flowers for yourself make sure you do not use any sprays, even those labeled organic.

cinnamon basil
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm excellent page covers flower infused tea, crystallized edible flowers, flower blossom ice cubes and recipes and a more complete list of flowers and herbs to be used as garnish.


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