Don’t miss out on springtime this year.
Stop & smell the flowers, then eat one!
Every spring I tell myself that I’m going eat flowers. Unfortunately, by the time I come back around to that thought it is the beginning of summer and all the flowers have died off. This season I made it happen! We created appetizers; salads and even ice cream and we had a lot of fun doing it. Most flowers are edible.
It is important that you only eat flowers you have grown yourself or purchased at a reputable store because flowers from other sources could have chemicals or pesticides. Typically you want to eat only the petals of the flowers and discard the pistils and stamens before consumption but there are exceptions to that rule. Always research information on the flower you are going to use if you are unfamiliar with it because various leaves are edible as well like the nasturtium.
Keep flowers fresh after picking by place on moist paper towels and refrigerate in an airtight container. If stored properly, flowers can last up to 10 days.
Some edible flowers in my garden include:
- Nasturtiums- use in salads or as garnish. This flower has a sweet peppery flavor and the leaves are also edible. It is related to watercress.
- Daylily- tastes a bit like sweet and spicy asparagus and is recommended for use in fritters or stir-fry’s. Makes a great garnish.
- Lavender- use fresh or dried. It can be used in many different dishes including desserts and teas. Lavender has many properties that can attribute to relaxation and aid in sleep.
- Rosemary flowers- taste like a milder version of rosemary leaves. Use in appetizers for a savory burst of flower power.
Here are a few recipes for you to try this season.
Lemon Ricotta Stuffed Nasturtium Blossoms
