BriarPatch Food Co-op | Summer 2022
These Flowers are Edible! We’re not pollen your leg
Borage
Chive Flowers
Dandelion
These little blue star-shaped gems add a mild cucumber flavor some folks describe as honey-sweet with a touch of salt. Pluck the flowers completely from the stem and float in punch bowls, freeze in ice cubes to serve in lemonade, or place triumphantly atop a bowl of cold summer soup!
More than just pretty puffballs…they can add a whisper of delicate, oniony flavor to all kinds of recipes. Gently pull florets away from the center of the flower head. Sprinkle over eggs and savory crepes, add to softened butter or cream cheese, or crumble a few into potato salad with chopped chives.
Ralph Waldo Emerson said: “What is a weed? A plant whose virtues have not yet been discovered.” When they’re young, dandelion flowers have a sweet, honey-like flavor. Older flowers have an earthy, nutty, bitter flavor profile. Use the vibrant yellow petals to make wine, infuse vinegar, oils and honey, or to make tea.
Marigold
Pansy
Rose
Marigold petals range from mildly citrusy to subtly spicy. Known as Cempasúchil in Mexico, its cultural importance dates back to pre-Hispanic times. Especially significant during Day of the Dead celebrations; they’re believed to lure souls back from the dead with vibrant color and powerful scents. Create a marigold-infused simple syrup and pair with Limoncello and sparkling white wine to toast those who’ve passed on. Salud!
With a flavor sweet and grassy, and facial expression bright and sassy. Remove any stems and limit your noshing to the stamen, pistil and sepals (those little leaves directly under the flower). Sprinkle liberally over salads or use to decorate desserts. Candying is the route most chefs take because it helps preserve the flowers longer and gives them a sweeter, more dessert-like taste.
Not only are petals and buds absolutely beautiful to look at, they’re perfectly edible and delicious and pack some lovely, soothing benefits as well. Bite into a rose petal and you’re in for a range of possible flavors – from fruity to spicy – with sweet undertones. Sprinkle dried petals on top of cakes or melted chocolate for “bark” candy.
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