Edible Flowers

There is an ancient tradition of eating certain flowers or using them for colour, flavour and decoration in food. A buieautiful flower petal salad makes the centrepiece of any meal, It can contain the flowers of chives, marjoram, nasturtium, borage, pot marigold petals on a bed of gingermint leaves, buckler leaf sorrel, salad rocket and salad burnet leaves .
Generally /lowers should not be eaten. Most of them .ire poisonous or toxic. They may also have been sprayed lor protection against insects. Edible flowers should be grown preferably on organic mould fertilizeds. In some, I he wholesome flower can be eaten, and in others only I ll’tals. These should be identified. Edible flowers in your ~:;Irden thus serve a dual purpose. Stick to the ones that we are writing about. These have been tested and arc safe It l be eaten.

CALENDULA

petals arc excellent for colouring. The petals  be dried, powdered and kept in an airtight container I cool, dry place. For drying them, spread them over ,I piece of cloth. When completely dry, pick the petals by  and put them in a container and seal it tightly. The  vour of calendula can be slightly bitter but it is used tly for the colour than the flavour. You can add ,  in rice, cheese, carrot soup, potatoes, biscuits and ,” course chicken.

CHIVES

are among the most useful of all edible flowers. flowers have delicate beauty in them and have an  flavour, but not over-powering. It can be grown II ill. iors or outdoors or on window sills. When garnishing with the flower, break the flowers into individual florets. One can use it in soups, stir-fried chicken, beans with bacon and other meat dishes.

DAY-LILY

is a valuable ingredient in many chicken preparations including Hot ‘n’ Sour soup. It is fibrous rooted, not a bulb or tuber. A hardy perennial, basically described as a mail order plant, it is available from nursenes and garden centers. It is tasty, digestive and nutritious and by hybridizing it is now available in many colours. It IS flat and trumpet-shaped.

MINT

called “pudina is soothing for the stomach specially if you have overeaten. Even liquor is mad out of It .for the same purpose. It is used in toothpaste and mouth washes and IS cultivated for essential oils. Common in Indian cuisine, you can also have lamb with mint sauce, mint chocolate cake, chocolate mint ice cream and soon.

NASTURTIUM

has a spicy, peppery flavour. It is used in salads, vegetables, pasta, meat dishes and even soya beens. They are brightly coloured flowers and the leaves are ed,lble too and have a cress like taste. Wash the flowers carefully and put them on any dish that you have male. It adds colour and taste. This can be put on top of pIzza too or on the fettucine or salmon and of course steak.

PANSY

Besides the petals, the whole flower can also be eaten. It has a sweet green or grassy flavour. Dark coloure? ones will turn your tongue dark, but do not worry as It is only temporary. Use pansies for garnishing  salads, desserts or soups. The whole flower can be used pasta, salads, ravioli and the like.

ROSE

has been called the Queen of Flowers. It is beautiful, fragrant and even has medicinal qualities. The most delicious rose is called Rose rugosa alba. All roses are not delicious. Try the Rosa Damasen. Remember only fragrant roses have petals with flavour. The flavours are on the sweet side with the overtones, ranging from apple to cinnamon to minty. Sample these; Tiffany, Mirandy, Double Delight, Fragrant Cloud, Perfume Delight and White Light Mint. Remove the lower portion of the petal which is white in colour. This is bitter. With rose petals you can make a vinegar and then use it on spinach salads. You can have Rose Petal Soup or Rose Chicken.

SAGE

SAGE has been used from the 14th century for flavouring pork, meats and fish. Gentian sage has blue violet flowers. Some have variegated yellow leaves. The flowers are a quieter version of the leaf flavour.

SIGNET MARIGOLD
(Dwarf Marigold) has the best flavour, much like a spicy tarragon. Remove the white part from the end of the petal as it is very bitter. If you eat a whole double marigold, try our Inca series, either yellow or orange. The J1avour is tangy to bitter. Marigold petals can be dried for use in the winter, with the same instructions as for calendula. It is harmful if you eat them in large amounts. There is marigold batter, marigold deviled eggs, broccoli with muffins, with potato salad, pasta and with quiche.

SQUASH and PUMPKIN

flowers are also eaten and used in Indian cuisine. They have a mild vegetable taste. Can be used in puddings and pasta.
Be adventurous, try some edible flowers and surprise your friends!