Edible Flowers

These Flowers Edible! 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

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! 8

Pansy

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.

Rose

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.

Flowers aren’t just a feast for your eyes, there are plenty you can eat (or drink)! Always be sure to use flowers grown in a clean, unsprayed, unpolluted spot, and avoid wild flowers you’re not familiar with. Here are some of our faves.

Dianthus Hibiscus Nasturtium

Most dianthus (carnations, pinks and Sweet William) have a pleasant spicy, floral, clove- or nutmeg-like taste, especially the more fragrant varieties. Separate petals from the calyx and bitter white base of the flower. Then, decorate cakes or garnish soups, salads and even beverages. A beautiful, good-for-you ingredient you can use to add a tart, cranberry-like flavor, vivid color, and an antioxidant kick to all kinds of recipes. Rehydrate the dried petals for refreshing drinks like agua fresca, or make a simple syrup to jazz up your sangria or favorite fruity cocktail. Coarsely chop the dried petals and add to homemade granola along with dried cranberries for a fun twist! Pickle young, soft seed pods for “backyard capers,” wrap the slightlybitter leaves around veggies like a hand roll, or mince the stems for a burst of “bite” to use like chives. Petals taste sweet, and a bit mustardy-spicy. Toss on top of salads for a pop of color.

Edible Flower Crostini

Makes 24 pieces

1 baguette ¼ cup olive oil 8 oz cream cheese, softened ¼ tsp celery salt

Pinch of dried dill 2 Tbsp minced combo of parsley, basil, dill, chives ¼ cup mint and dill, small pieces 1 box edible flowers, whole small ones or petals Brush both sides of each slice with olive oil. Place on sheet pan. Adjust oven rack so it’s about 2 inches from broiler flame. Turn crostini when edges start getting golden – this happens in a few minutes so stay close to the stove. Remove from oven when edges are golden on both sides. Allow to cool on a tray before assembly. Snip ¼ cup mint and dill into small pieces, select flowers. In a stand mixer with beater, or bowl with hand mixer or by hand with spatula, stir softened cream cheese, celery salt, dried dill and finely minced herbs. Spread cream cheese mixture on each slice of cooled bread. Garnish with edible flowers and snipped mint and dill sprigs.