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 Culinary
flowers:
Edible flower petals are adorning--and flavoring--all manner of culinary
creations.
(Your Garden).(Brief Article)
From: Country Living | Date: June 1, 2002 | Author: Weishan, Michael
The idea of using flowers in recipes is far from new. Jeri Woodhouse, owner of
Edible Petals, an organic flower, herb, and vegetable farm and wholesale company
in Orient, N.Y, has come across medieval recipes for salads that call for as
many as 35 kinds of flowers, such as pinks, cowslips, stock, borage, and roses.
Nasturtiums appeared in fourth-century Persian cooking. Marigolds,
chrysanthemums, and dried daylily buds have long played roles in Asian dishes.
And, of course, says Woodhouse, "the Victorians were wild about violets and
pansies," using them as garnishes and crystallizing them to create sweet,
glistening little treats.
For all the years of culinary tradition behind them, however, when edible
flowers reemerged on the American scene a few years back, I was reluctant to
follow the trend. Slowly I began to experiment. Peppery nasturtiums began to
spice up my salads. Lavender blossoms and rose petals lent their delicate color
and flavor to homemade ice cream. Even zucchini blossoms stuffed with ricotta
found their way to my dining table.
If the concept of using these edible flowers in your cooking intrigues you,
start by simply raking stock of the bounty in your own yard. A large number of
edible flowers may already be growing in your garden. Once you start looking at
the landscape, you may be surprised to learn how many of the plants you've
always considered to be purely ornamental actually have edible blossoms. In
addition to nasturtiums, lavender, roses, and zucchini blossoms, violas/pansies,
and violets, the list includes apple blossoms, citrus blossoms, daylilies,
mustard, monarda, lilacs, runner bean blossoms, scented geraniums, and the
flowers of most edible herbs.
Before you shop the garden, it is essential to determine that any flowers
intended to be eaten have been grown organically, to be sure they are free of
harmful chemicals, insecticides, and additives. If you are considering taking a
clipping from a nursery-grown perennial, wait a year until its next blossom.
Many flower varieties should never appear on the menu, either because they don't
taste like much or are, in fact, poisonous. Members of this inedible group
include sweet peas, clematis, and iris, just to name a few. Even a number of
edible flowers like tulips-which can be safely consumed by raking the stamen out
and which, says Woodhouse, "are fabulous when partially dipped in chocolate and
stuffed with lavender and cream"-may cause allergic reactions in some people.
Flower flavors vary remarkably, so varieties cannot be used interchangeably.
Most herb flowers taste like a delicate version of the herbs themselves; add
them wherever a soup-on of herbal flavor is required. Different cultivars within
flower families vary in flavor, too. The individual florets of the common lilac,
for example, recall the distinctive aroma of the flower itself, while some
modern lilac cultivars possess little, if any, flavor, and bay leaves are much
more flavorful in the orange and yellow varieties than in the maroons. Some
varieties can even be rather bitter, so it pays to research and sample your
selection before serving (or planting).
The fun and flavor that edible flowers impart to meals are well worth the short
detour from the vegetable plot. So grab your clippers and head for the flower
border.
RELATED ARTICLE: EDIBLE FLOWERS: FACTS
AND TIPS
* Do your research before you harvest. Some flowers, including sweet peas, iris,
foxglove, amaryllis, lantana, lupines, clematis, datura, and others, are
poisonous. Others are simply unpalatable. To find out more, consult a reliable
guide, such as Rosalind Creasy's The Edible Flower Garden (Periplus; 1999;
$14.95) or visit www.campbellsnrsy.com/Handouts/edible_plants.htm for an
illustrated listing of edible flowers, their colors, and their flavors.
* Include edible flowers in your landscape. Many varieties- including calendula,
nasturtiums, and marigolds-make excellent additions to both flower and vegetable
gardens and can also be grown easily in containers.
* Don't spray edible flowers with any form of pesticide: Remember-they are
destined for your plate, not the vase.
* Wash blossoms thoroughly and carefully before eating- first in salt water,
then in clear, cold water-to remove all dirt and grit, as well as any tiny
insect stowaways.
* Flower petals can be added to almost any recipe imaginable. Jeri Woodhouse
uses roses, nasturtiums, and chive blossoms to make flavored butters (above).
She combines lemon with verbena and lavender with 'Rugosa' roses to make
jellies. And she adds roses to vinegar. Flowers can also be pickled, candied,
and condensed into syrups and liqueurs and can top cakes, tarts, hors d'oeuvres,
and soups. Sprinkle petals over roasts or grilled fish, add them into sauces,
and float them in a pot of tea. For parties, color coordinate them with the
decor or freeze them in ice cubes.
* For information on ordering edible flowers, jellies, vinegars, and butters
from Jeri Woodhouse, call her at Edible Petals in Orient, N.Y., (631) 323-2762.
Additional Related Article: CHOOSE YOUR
EDIBLE FLOWERS VERY CAREFULLY
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