Edible Flowers

[FR33_MASON]

I have had many years experience professionally with gardening so flowers were a natural part of my ingredients list in cooking.

In recent times I have witnessed the rise in popularity of flowers not only being used as a garnish but also being used as a component in culinary creations.

While this trend is not new, it is gaining resurgence and I thought I would touch base on those who are considering using this most wonderful of ingredients.

The pros of using flowers are of course aesthetics for obvious reasons. Simply put, they are beautiful both in the garden and on the plate. They are full of pigments which in turn are full of antioxidants. They contain many different enzymes and vitamins which can beneficial to the consumer. Many flowers have unique flavours and smell which can greatly enhance a dish in a way no other ingredient can.

The cons are few. The main one being allergies as many people are allergic to pollen and if they have an allergy to a type of plant, the flower can trigger that allergy so it is important to make sure of your customer’s / guest’s allergies and or nutritional restrictions before using such ingredients in your dishes. Make sure that your flowers have not been sprayed with pesticides or other chemicals.

The best way to find out what flowers taste like is to pick some and eat both raw and in a way that is similar to the way you are going to prepare them in your dish.

I have included some links below to help you begin your research on this wonderful addition to your arsenal of ingredients which just may help set you apart from the rest of the pack.



These links I use all the time for reference:
http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html
http://www.ext.colostate.edu/pubs/Garden/07237.html

This company was one of the suppliers of the nursery I worked at and I found them to be quite knowledgeable.
http://www.perennials.com/edibletable.html

Happy cooking people.

[Risque Cakes]

to alliviate the allergy thing, always use flowers with the pollen stamens removed.

[FR33_MASON]

Originally Posted by Risque Cakes

to alliviate the allergy thing, always use flowers with the pollen stamens removed.

Your right Risque,

With the exception of the Viola family (pansies, johnny jump ups, etc.) in which the stamens and pistils actually add to the flavour.

[chefswanny]

Thanks for the links FR33_MASON. They were very informative. I have a question about nasturtiums. These flowers add awesome eye appeal to salads and garnishes (as well as the leaves), but is there a way to remove the small black bugs that seem to love this plant without the use of pesticides?

[FR33_MASON]

Originally Posted by chefswanny

Thanks for the links FR33_MASON. They were very informative. I have a question about nasturtiums. These flowers add awesome eye appeal to salads and garnishes (as well as the leaves), but is there a way to remove the small black bugs that seem to love this plant without the use of pesticides?

The little black bugs which, if looked at closely are elongated in shape, are known as thrips. Harmless in nature other than a minute amount of plant juice they drink. A good way to get rid of them is to put the flowers into the fridge in the coolest spot for a couple hours and optimaly over night. Thrips like it hot and dry so when either condition is not suitable, they will vacate or die. I then use a can of air duster to gently blow out the flowers for any bodies. The gas is an inert gas and you could use compressed air but make sure that you have an inline filter to ensure no other foreign matter replaces your unwanted guests.

There are other ways to eliminate the thrips and other bugs a keep the flowers safe for human consumption but will probably either damage the flower beyond presentability or leave an after taste.

There are also insecticidal soaps such as safer's and Garden Safe which can be applied to food crops upto the day of harvest BUT do read the manufacturer's directions and I would not apply that soon for any food plant. Insecticidal soap does two things

1. Coats the plant surface area with a type of biodegradeable oils which are water soluable that is where the killing power of the soap comes from, simple suffocation.

2. A residual film of a substance which is noxious to insects but not to humans and again is biodegradeable and water soluble. I would not apply soap for at least 48 hours prior to harvest. And a light misting of the flowers and foliage to rinse off any foreign matter the night before harvest is recomended because a person will notice even the smallest grain of sand, dust, etc. before a minute bug such as thrips.