PA R D E S
G a r d e n
T o
T a b l e
R e s a u r a n t
A GUIDE TO EDIBLE FLOWERS D e s i g n e d
b y
S t e p h a n i e
W i l l i a m s
Pardes Welcome to Pardes Restaurant. We pride ourselves in giving you the freshest ingredients straight from our gardens! Our meals not only taste beautif ul, they are f ull of color and lif e too. Pardes started as a passion when owner, Stephanie Williams, grew her garden and started looking f or ways to incorporate every part of the f lowers and herbs into dishes all would enjoy. The more she researched their edible wonder, the more she wanted to share this experience with others in a restaurant that f eels like you are walking into one of the f our pardes. Enjoy this booklet and let your imagination wander through the stems and leaves and colorf ul blossoms of our dishes takenm from the garden! Try making a garden of your own with these f lowers and herbs! Enjoy!
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PARDES i
Garden to Table Restaurant I
A Guide to Edible Flowers
Photo By Brooke Lark
PARDES i
Garden to Table Restaurant I
A Guide to Edible Flowers
Contents 02 ABOUT US Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
10 FLOWERS AS FOOD
Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
13 ROSE Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum f orae
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15 PURSLANE Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
19 HIBISCUS Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
20 BORAGE Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum f orae
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Contents 21 CHAMOMILE Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
22 L AV E N D E R Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
24 DANDELION Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum f orae
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24 PANSY Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
25 SQUASH BLOSSOM Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum
26 HERBS Dum nos sum oremquo nverdinpro verae nihilicaed cum omanum f orae
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F L OW E R S A S F O O D The use of edible f lowers in cooking is an act of pure earthly delight! Fragrance and sheer beauty combine to create a truly sensually scrumptious experience right on your plate. You may be surprised to learn that there are a wide variety of f lowers to enjoy. Discover how to enjoy using edible f lowers and take a closer look at nine special blooms below—get ready f or your dishes to become works of 10
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PARDES i Garden to Table Restaurant I A Guide to Edible Flowers
art with some help from Mother Nature! Flowers add a touch of whimsy to culinary creations, and in some cases, even surprising herbal benefits. Even the tiny f lowers of culinary plants in the mint family are edible. Basil, rosemary, lemon balm, and yes, mint f lowers are delicate and f lavorf ul addition to f ood. There are plenty of other delightf ul options to consider as well such as chives, scented geraniums, sunf lowers, lilacs, yuccas, and so many more. 11
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R O SE
Like many other edible f lowers, roses may off er health benefits. Some research suggests that certain compounds in roses may play a role in reducing anxiety and promoting relaxation
Garden to Table Restaurant I A Guide to Edible Flowers
A good rule of thumb for choosing a f lavorf ul rose is that if it smells pleasant, it’ll probably taste good, too. Only eat the petals, though, because the leaves and
Fresh rose petals can also be muddled and added to liquid to create rose-inf used beverages, jams and jellies. Chopped rose petals added to sugar or butter give a unique zing to otherwise ordinary ingredients.
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There are over 150 species of roses available in almost any imaginable size and color. The best part is that they’re all edible. However, roses don’t all taste the same.
stems don’t make a very palatable snack. Roses petals have a very aromatic, f loral and slightly sweet f lavor. The can be eaten raw, mixed into various fruit or green salads or dried and added to granola or mixed herbs.
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Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the f lavor being more pronounced in the darker varieties. Miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and f loat them in punches. Petals can be used in syrups, jellies, perf umed butters and sweet spreads. Note: Be sure to remove the bitter white portion of the petals.
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P U RSLAN E
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Historically, purslane was considered no more valuable than a garden weed. However, this little plant has recently soared in popularity due to its rich nutrient content. It’s filled with vitamins, minerals and antioxidants, but its biggest claim to nutritional fame is its omega-3 fat content. In fact, purslane provides more omega-3s than almost any other vegetable of its kind
Purslane is a nutrient-rich succulent whose f lowers and leaves may be eaten cooked or raw. It provides a wide array of vitamins and minerals — especially omega-3s.
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A Guide to Edible Flowers
The f lowers and leaves of purslane can be served raw in many salads and sandwiches. They may also be sautéed or steamed with other vegetables as a side dish or added to your favorite soups. You may even consider trying this plant battered and fried.
Purslane is a succulent that produces tiny, yellow f lowers and thick, f leshy leaves — both of which are edible and may be eaten cooked or raw.
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PARDES i
Garden to Table Restaurant I
A Guide to Edible Flowers
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HIB IS C US
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A Guide to Edible Flowers
The tea is bright red and has a tart, somewhat sour f lavor. It may be served hot but is particularly refreshing over ice on a hot summer day
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Many cultures drink hibiscus tea f or its medicinal properties. Some studies indicate that hibiscus may help reduce blood pressure and cholesterol levels, although more research is needed to better understand how hibiscus can support heart health (1, 2).
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Although sometimes grown f or strictly ornamental purposes, hibiscus is also well known f or its culinary and medicinal applications. You can eat the f lower straight from the plant, but it is usually used f or tea, relishes, jam or salads.
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Hibiscus f lowers can grow as large as 6 inches (15 cm) in diameter and are f ound in a wide array of colors —including red, white, yellow and various shades of pink.
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Hibiscus plants produce large, ornate blossoms that usually grow in tropical and subtropical climates around the world. Hundreds of hibiscus species exist, but the most popular edible variety is known as roselle or Hibiscus sabdariffa.
BORAGE Borage, or starf lower, is an herb that produces delicate, star-shaped f lowers. The blossoms are usually blue but may also be white or pink. In herbal medicine, borage is used to treat minor ailments, such as sore throat or cough. However, human research to support its efficacy as a medical therapy is scarce
often described as having a slightly sweet f lavor that is reminiscent of cucumber and honey. The f lowers may be eaten fresh in a salad or as a garnish for desserts and cocktails — or they may be cooked and added to soups, sauces or stuff ed pasta fillings. Borage can also be served as a stand-alone vegetable side dish.
In the kitchen, there is no shortage of ways to put borage to use, as both the f lowers and leaves are edible. The f lowers are 20
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PARDES i Garden to Table Restaurant I
Chamomile is commonly known f or its use as a herbal tea, said to reduce stress, soothe the stomach and aid sleep. Both the leaves and f lowers are edible. A pretty, easy-to-grow herb to add to any garden. German chamomile is commonly considered to be the best chamomile f or making tea as it is the sweetest tasting of the diff erent varieties.
Chamomile is a f loral herb used in cooking and traditional medicine f or centuries Medicinally, chamomile is often consumed to reduce anxiety and improve sleep quality. While most often utilized for chamomile tea, the blossoms can also make syrups or other inf usions f or baked goods, smoothies or desserts. Chamomile f lowers are widely used medicinally to reduce anxiety and improve sleep. They have an earthy, slightly sweet f lavor and may be used to make tea or other inf usions.
In addition to f loral teas, chamomile makes a lovely addition to cakes, biscuits, breads and puddings
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A Guide to Edible Flowers
CHAMOM I LE
L AV E N D E R Lavender has been a favorite herb f or centuries. The historic use and recognition of lavender is almost as old the history of man. As an herb, lavender has been in documented use for over 2,50 0 years. In ancient times lavender was used f or mummification and perf ume by the Egyptian’s, Phoenicians, and peoples of Arabia. The Greeks and the Romans bathed in lavender scented water and it was from the Latin word “lavo” meaning “to wash” that the herb took it’s name. Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece. Around 60 0 BC lavender may have come from the Greek Hyeres Islands into France and is now common in France, Spain, Italy and England.
The ‘English’ lavender varieties were not locally developed in England but rather introduced in the 1600s right around the time the first lavender plants were making their way to the Americas.Queen Elizabeth I of England valued lavender as a conserve and a perf ume. It has been said that she commanded that the royal table should never be without conserve of lavender and she issued orders to her gardeners that fresh lavender f lowers should be available all year round! She also drank an abundance of Lavender tea to help ease her migraines and used it as a body perf ume. Queen Victoria of England is most notable f or making Lavender popular across England and it could be f ound, in one f orm or another, in every one of her rooms, as she used it to wash
f loors and f urniture, freshen the air, and had it strewn among the linens.During the First World War, nurses bathed soldiers’ wounds with lavender washes. To this day, the French continue to send baby lamb to graze in fields of lavender, so their meat will be tender and fragrant.
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Adding too much lavender to your recipe can be like eating perf ume and will make your dish bitter. Because of the strong f lavor of lavender, the secret is that a little goes a long way.The lavender f lowers add a beautif ul color to salads. Lavender can also be substituted f or rosemary in many bread recipes. The f lowers can be put in sugar and sealed
The spikes and leaves of culinary lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems f or making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grillFlowers look beautif ul and taste good too in a glass of champagne, with chocolate cake, or as a garnish f or sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, f lans or sorbets. Dried lavender blossoms used in perf umes and pot pourris
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The key to cooking with culinary lavender is to experiment; start out with a small amount of f lowers, and add more as you go.
tightly for a couple of weeks then the sugar can be substituted f or ordinary sugar f or a cake, buns or custards. Grind the lavender in a herb or coff ee grinder or mash it with mortar and pestle.
A Guide to Edible Flowers
D A N D E L I O N
PANSY
People may not care f or weeds in their gardens, but dandelions—and certain other weeds—are edible and can be used f or a whole host of culinary purposes. The Academy of Nutrition and Dietetics notes that edible wild greens, like dandelion, taste good, are low in calories and are packed with vitamins. Dandelions in particular are high in calcium and vitamins A and C. Dandelion, like other wild greens, can be prepared in a variety of ways. They can be sautéed in oil -- for use in casseroles, f or example -- or eaten raw in salads and sandwiches. The Academy of Nutrition and Dietetics does note, however, that wild greens can have an overpowering f lavor and should be taste-tested bef orehand. Dandelion retains its health benefits whether consumed raw or cooked.
Pansies and their relatives violas have a mild, fresh f lavor or a more prominent wintergreen taste depending on the variety and how much you eat (a whole f lower tastes stronger than petals alone). You should only eat f lowers that are grown organically, without chemical pesticides, which rules out almost everything from f lorists, garden centers, and nurseries. mIf you plan to consume pansies, look f or them at farmers’ markets or in the produce aisle of a specialty grocery store, order them from an edible-f lower source, or f ollow Martha’s lead and grow pansies yourself. Once you stock up, try using the beautif ul blossoms in all kinds of sweet applications: perch a bouquet on top of a cake, bake them into cookies or tarts, candy them until they sparkle, adorn drinks with them.
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PARDES i Garden to Table Restaurant
S Q UA S H BL O S SOM
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Did you know each squash plant has two kinds of blossoms, male and f emale? If you’re growing the squash yourself, the male ones are there to f ertilize but never actually produce squash themselves. Males have no pistils, grow on long stalks, and are slender, whereas f emales grow closer to the center of the plant and have a bulbous end.
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A Guide to Edible Flowers
If you’re buying squash blossoms, they can usually be found at farmers markets or upscale grocery stores. It’s okay for the blossoms to be limp, but look f or tightly closed buds. Due to their delicate nature, they should be cooked or eaten as soon as possible, or you can store them in the refrigerator f or a day or so. To prepare squash blossoms, gently open the petals and check f or bugs, as you might find a lingering insect or even bee in there. Next, remove any pistil or stamen by using your fingers to snap them off. They can be eaten raw in salads, sauteed, or one of the most popular preparations is to stuff and fry them, as the delicate petals turn deliciously crispy
Squash blossoms are also sometimes called zucchini f lowers, but they can come from any summer or even winter squashes. They are the edible f lowers of the squash plant and usually come in yellow and orange shades. Squash blossoms are soft, delicate, and taste mildly like the squash itself. They are available late spring to early fall.
Common Herbs 01
M AR IGOLD This f lower is used to make healing herbal ointments, teas, tinctures and topical treatments that have been in existence for almost 1,000 years
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THYM E Stems are stiff and woody and leaves are small, oval and gray-green in color. Flowers can be white to lilac and are in small clusters. Thyme is highly aromatic with a hint of clove and mint fragrance.
BASIL Perhaps the most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and f lavor. It grows 12-18 inches tall and f oliage color can range from green to purple.
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02
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S AGE
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While there are many types of mint that can be grown in the garden, each with its own particular f lavor, peppermint and spearmint are the most common.
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Sage is a shrubby, perennial plant that grows to about 2-3 ft tall. Foliage is gray-green with a pebbly texture. As it ages, it has a tendency to sprawl.
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C I LAN TR O This particular herb can be ref erred to by two names depending upon which part is harvested and used. If the leaves are harvested it is called cilantro. If the seeds are harvested it is called coriander.
A Guide to Edible Flowers
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D ILL Dill is a tall herb with fine, f eathery foliage. Foliage color can range from dark green to a blue-green. In mid-summer, dill will produce large, f lat topped yellow f lower clusters with seeds that can be harvested f or culinary use.
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Sources healthyeating.sfgate.com/can-eat-dandelion-greens-raw-4710.html thekitchn.com/my-favorite-sign-of-summer-squashblossoms-220816 marthastewart.com/1525112/edible-pansies-desserts theediblef lowershop.co.uk/shop/chamomile/chamomile telef lora.com/f loral-facts/list-edible-f lowers whatscookingamerica.net/Lavender.htm healthline.com/nutrition/edible-f lowers#section11 instagram.com/p/Bs_QQbPFtKP/?utm_source=ig_share_ sheet&igshid=7n27doj4vuhv
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no te s
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