In the world of gastronomy, there are certain peculiar ingredients that fall into the provenance of epicureans.
From goji berries to caviar, a singular garnish can drastically enhance the taste and aesthetic appeal of foods. You may be surprised to find one garnish readily available in your garden – edible flowers. Whimsical and vibrant, these blooms are the perfect complement to an iced beverage or as flavoring in a medley of dishes.
But before you step into your garden and start plucking flowers, keep in mind a few things. Some seemingly harmless flowers, including daffodils, wisteria, and azaleas, are poisonous when ingested.
Plants growing alongside ditches or the roadside are especially dubious – the fabled foxglove and the notorious oleander comes to mind. Refrain from using pesticides or chemicals on any plants intended for consumption.
In fact, many gardeners circumvent this issue by intermixing flowers with vegetables in raised garden beds, which allow plenty of room to grow both florals and garden crops.
This article explores a few flowers you can eat, and the distinctive flavors that make them so delightful.
Roses
One of the most popular flowers to grow, roses impart a mild, floral scent, tasting pretty much like they smell. Not only are roses edible, but they are also nutritious, containing a variety of antioxidants and are rich in Vitamin C. Petals can be used in salads, infused in drinks, or added to desserts, syrups, and butters.
Rose hips, which resemble a small crabapple, are essentially the seed pod of the plant. Though rose hips are often taken as supplements, the process of drying them can actually destroy a lot of the Vitamin C. However, they contain phytochemicals and bioactive compounds that may help with nutrient intake and are mainly used in teas and jelly.
Hibiscus (Hibiscus sabdariffa)
Though far showier, hibiscus is related to okra, and all parts of edible, including the calyxes (ingredient commonly used in tea), leaves, and flower. As you probably already know from Starbucks, hibiscus has a cranberry-like taste with hints of citrus. While all variants are presumed edible, hibiscus specifically cultivated for edibility, notably Hibiscus sabdariffa, are recommended. As you go about the garden, a good way to store your flowers is in this spacious garden bag – as may be necessary for larger flowers such as hibiscus.
Butterfly peas
Used in Asian cuisine for centuries, butterfly peas, commonly known as Asian pigeonwings, have recently made rounds on the Internet for their potent food coloring ability. The flowers of the butterfly pea are prized by bartenders and mixologists for their ability to color drinks a striking blue, a color seldomly found in nature. Dependent on the pH level, it changes to a rich magenta pink with a spritz of lemonade. Butterfly peas are said to have an earthy, herbal flavor, and have been known to alleviate feelings of stress and anxiety.
Lavender (Lavandula angustifolia)
As with all edible blooms, lavender should be used sparingly – too much can be overpowering. When used in small quantities, lavender is a great herb that offers intricate flavor. Make sure to use culinary lavender, which is more aromatic than ornamental lavender. For an intriguing addition to the garden, look for the pink-hued ‘Rosea’ English lavender, a milder version of the purple lavender. Commonly infused into syrup, dried lavender can also be sprinkled into soups, desserts, and poultry dishes. It performs best when paired with something bright, like lemon juice.
Chrysanthemum
Few flowers display such a pageantry of color such as the chrysanthemum. Like marigolds, their flavor profile is known to vary in accordance to the variety used. In general, chrysanthemums are not overly floral and tend to have a more peppery, earthy taste. Chrysanthemum has been used in Asian cuisines for thousands of years: the greens in stir fry and the flowers in herbal teas. Look for the edible variety, Chrysanthemum coronarium, in Asian supermarkets – or better yet, grow your own. Avoid those commercially grown from the grocery store, as they have been sprayed with chemical substances.
Marigold
Marigolds aren’t just for warding off pests. These thick, florid blooms are edible and used in various culinary preparations to enhance salads, rice dishes, and soups. Its dried flowers are occasionally brewed into herbal teas for their anti-inflammatory properties. Marigold is considered less bitter than calendula, with a stronger citrusy, bitter flavor reminiscent of arugula. Dubbed as the “herb of the sun,” those vibrant flowers should be grown in every garden, whether in herb garden beds or as useful companion plants for vegetables. As a testimony to marigold’s inherent brightness, it has been used to adorn altars of the dead in Mexico.
Citrus blossom
Citrus blossoms are rarely eaten raw – they are far more delectable when distilled into orange water, similar to rose water. With a wonderfully citrusy taste, it deserves a rightful spot in many desserts, glazes, and drinks. Like saffron, citrus blossom has a potent flavor and should only be used sparingly. Those interested in growing their own citrus trees can do so in circular raised beds, but be warned: citrus-growing is a dedicated craft, and it can be difficult to persuade citrus saplings to bear luscious fruit.
Sunflowers
A rather statuesque flower, sunflowers take on the role of silent sentinels as they stand guard, towering above the rest of your garden. If you’ve chosen to plant them in raised beds, further illuminate your flowers at night with these solar lights.
Sunflowers are commonly harvested for their seeds, but did you know that all parts of the sunflower are edible as well? The petals can be plucked and tossed into salads for a nutty flavor; sunflower buds can be lightly cooked and seasoned with garlic; even the entire sunflower head can be grilled. If grilling sunflowers sound absurd and somewhat scary, consuming its petals are a much safer alternative.
Edible Flowers to Plant for Culinary Delights
In the world of gastronomy, there are certain peculiar ingredients that fall into the provenance of epicureans.
From goji berries to caviar, a singular garnish can drastically enhance the taste and aesthetic appeal of foods. You may be surprised to find one garnish readily available in your garden – edible flowers. Whimsical and vibrant, these blooms are the perfect complement to an iced beverage or as flavoring in a medley of dishes.
But before you step into your garden and start plucking flowers, keep in mind a few things. Some seemingly harmless flowers, including daffodils, wisteria, and azaleas, are poisonous when ingested.
Plants growing alongside ditches or the roadside are especially dubious – the fabled foxglove and the notorious oleander comes to mind. Refrain from using pesticides or chemicals on any plants intended for consumption.
In fact, many gardeners circumvent this issue by intermixing flowers with vegetables in raised garden beds, which allow plenty of room to grow both florals and garden crops.
This article explores a few flowers you can eat, and the distinctive flavors that make them so delightful.
Roses
One of the most popular flowers to grow, roses impart a mild, floral scent, tasting pretty much like they smell. Not only are roses edible, but they are also nutritious, containing a variety of antioxidants and are rich in Vitamin C. Petals can be used in salads, infused in drinks, or added to desserts, syrups, and butters.
Rose hips, which resemble a small crabapple, are essentially the seed pod of the plant. Though rose hips are often taken as supplements, the process of drying them can actually destroy a lot of the Vitamin C. However, they contain phytochemicals and bioactive compounds that may help with nutrient intake and are mainly used in teas and jelly.
Hibiscus (Hibiscus sabdariffa)
Though far showier, hibiscus is related to okra, and all parts of edible, including the calyxes (ingredient commonly used in tea), leaves, and flower. As you probably already know from Starbucks, hibiscus has a cranberry-like taste with hints of citrus. While all variants are presumed edible, hibiscus specifically cultivated for edibility, notably Hibiscus sabdariffa, are recommended. As you go about the garden, a good way to store your flowers is in this spacious garden bag – as may be necessary for larger flowers such as hibiscus.
Butterfly peas
Used in Asian cuisine for centuries, butterfly peas, commonly known as Asian pigeonwings, have recently made rounds on the Internet for their potent food coloring ability. The flowers of the butterfly pea are prized by bartenders and mixologists for their ability to color drinks a striking blue, a color seldomly found in nature. Dependent on the pH level, it changes to a rich magenta pink with a spritz of lemonade. Butterfly peas are said to have an earthy, herbal flavor, and have been known to alleviate feelings of stress and anxiety.
Lavender (Lavandula angustifolia)
As with all edible blooms, lavender should be used sparingly – too much can be overpowering. When used in small quantities, lavender is a great herb that offers intricate flavor. Make sure to use culinary lavender, which is more aromatic than ornamental lavender. For an intriguing addition to the garden, look for the pink-hued ‘Rosea’ English lavender, a milder version of the purple lavender. Commonly infused into syrup, dried lavender can also be sprinkled into soups, desserts, and poultry dishes. It performs best when paired with something bright, like lemon juice.
Chrysanthemum
Few flowers display such a pageantry of color such as the chrysanthemum. Like marigolds, their flavor profile is known to vary in accordance to the variety used. In general, chrysanthemums are not overly floral and tend to have a more peppery, earthy taste. Chrysanthemum has been used in Asian cuisines for thousands of years: the greens in stir fry and the flowers in herbal teas. Look for the edible variety, Chrysanthemum coronarium, in Asian supermarkets – or better yet, grow your own. Avoid those commercially grown from the grocery store, as they have been sprayed with chemical substances.
Marigold
Marigolds aren’t just for warding off pests. These thick, florid blooms are edible and used in various culinary preparations to enhance salads, rice dishes, and soups. Its dried flowers are occasionally brewed into herbal teas for their anti-inflammatory properties. Marigold is considered less bitter than calendula, with a stronger citrusy, bitter flavor reminiscent of arugula. Dubbed as the “herb of the sun,” those vibrant flowers should be grown in every garden, whether in herb garden beds or as useful companion plants for vegetables. As a testimony to marigold’s inherent brightness, it has been used to adorn altars of the dead in Mexico.
Citrus blossom
Citrus blossoms are rarely eaten raw – they are far more delectable when distilled into orange water, similar to rose water. With a wonderfully citrusy taste, it deserves a rightful spot in many desserts, glazes, and drinks. Like saffron, citrus blossom has a potent flavor and should only be used sparingly. Those interested in growing their own citrus trees can do so in circular raised beds, but be warned: citrus-growing is a dedicated craft, and it can be difficult to persuade citrus saplings to bear luscious fruit.
Sunflowers
A rather statuesque flower, sunflowers take on the role of silent sentinels as they stand guard, towering above the rest of your garden. If you’ve chosen to plant them in raised beds, further illuminate your flowers at night with these solar lights.
Sunflowers are commonly harvested for their seeds, but did you know that all parts of the sunflower are edible as well? The petals can be plucked and tossed into salads for a nutty flavor; sunflower buds can be lightly cooked and seasoned with garlic; even the entire sunflower head can be grilled. If grilling sunflowers sound absurd and somewhat scary, consuming its petals are a much safer alternative.
