Flowers can add color, flavor and texture to a number of dishes. They can be used in beverages, savory dishes, salads and desserts and are commonly used as a garnish.
Eating flowers is not a new culinary concept. For years, European, Middle Eastern and Asian cuisines have utilized flowers in a number of dishes.
Many Middle Eastern recipes include rose and orange petals. Cherry blossoms and chrysanthemums are often used in Japanese dishes. Carnation petals are an ingredient in Chartreuse, a French liqueur. Flower-infused teas and floral jams and jellies are commonplace in Great Britain.
Flowers have been eaten in the United States, even before the idea became trendy. A favorite Appalachian dessert is made with elderberry blossoms that are batter-coated, fried and served with powdered sugar. Early homesteaders made jelly from redbud flowers, violets and dandelions.
Some who scoff at the idea of eating flowers may not realize the artichokes, broccoli and cauliflower they enjoy are really compacted, unopened flower buds.
Now is the time to gather unopened daylily buds. They are delicious added to Chinese stir-fry, or they can be sauteed in butter, which produces a taste similar to asparagus.
I grow a small plot of old-fashioned daylilies near my house, which guarantees they are free from pesticides and chemicals. Daylilies grow in abundance along West Virginia roadways. While it may be tempting to gather buds from these easily accessible plants, it isn't advisable, since the plants are exposed to dirt and fumes of passing vehicles.
Johnny-jump-ups are often used in recipes. They have a minty taste and go nicely with soft, mild goat cheese. When strapped for time, you can make a simple yet impressive Johnny-Jump-Up Angel Food Cake with Sour Cream Glaze using a store-bought or box-mix angel food cake.
Whisk 2 cups of powdered sugar, 2 tablespoons sour cream, 2 tablespoons milk, and 2 teaspoons grated lemon peel in a bowl and pour over the cake. Sprinkle Johnny-jump-ups on top for a colorful presentation.
Lavender, used sparingly, provides a citrusy floral note to cocktails, chicken dishes and baked goods.
Chive blossoms have a delicate onion flavor. The flowers can be used whole or separated into individual petals.
Nasturtium flowers have a peppery flavor. They are good on crostini with a little olive oil and J.Q. Dickinson Salt-Works salt.
A farming friend, Julie Robinson Schaer, is one of the few producers I know who sells squash blossoms at the farmers market. They require special care because they are extremely delicate and highly perishable. The male blossoms are generally picked for market because they are there to fertilize the female blossoms and never produce squash.
Squash blossoms have a mild squash taste. They can be eaten raw, but they are usually stuffed and fried. Julie's favorite method is to stuff them with cheese and arrange them on top of a frittata before it is flipped. The frittata is sliced like a pizza and served with the blossoms facing up.
It is important to note not all flowers are safe to eat, and some are safe to eat in small amounts. Johnny-jump-ups contain saponins, or soap-like compounds that can cause digestive problems. Borage and daylily flowers are diuretics. Sweet woodruff can have blood-thinning effects.
Some people have allergic reactions to certain edible flowers, so it is always advised to sample small quantities if you're unsure.
My favorite edible flower resource is "Eat Your Roses," written by Denise Schreiber, the greenhouse manager for Allegheny County Parks in Pennsylvania. Schreiber has a degree in floriculture and was the founder of the Edible Flower Food Fest each July in Pittsburgh.
Schreiber's book has a list of nonedible flowers and contains valuable information about those that can be safely consumed.
Little research has been done to study the health benefits of flowers. Although there are no definitive results, they are believed to help relieve stress; strengthen the immune system; and eliminate toxins, pain and respiratory diseases.
I've found flowers add a new dimension to food preparation, and they liven a favorite dish. Now is the time to enjoy incredible edible flowers from your garden.
Susan Maslowski founded and operates the Mud River Pottery studio in Milton, where she has created utilitarian ware for nearly 40 years. She sells produce at the Putnam Farmers Market, serves on the board of the West Virginia Farmers Market Association and The Wild Ramp, and is an advocate for local foods and farmers. She also writes the Farmer's Table cooking column for the Gazette-Mail's Metro section. Susan can be reached by email at mudriverpottery@aol.com.
Egg and Chive Blossom Crostini
1 teaspoon minced shallots
2 teaspoons red wine vinegar
1 teaspoon mayonnaise
1 teaspoon mustard
1 slice bread (toasted)
1 hard-boiled egg
chive flowers
shallots
olive oil
salt and pepper
Soak shallots in red wine vinegar for 10 minutes.
Drain and reserve shallots.
Mix mayonnaise and mustard in a small bowl.
Spread on a toasted bread slice and top with sliced hard-cooked egg.
Sprinkle with chive flowers and shallots.
Drizzle with olive oil.
Sprinkle with J.Q. Dickinson Salt-Works ramp salt (or any other favorite finishing salt) and coarse black pepper.
Brie Decorated with Edible Flowers and Herbs
1 envelope Knox gelatin
1 cup cold water OR white wine
brie
flowers and herbs
Combine Knox gelatin and 1/2 cup cold water or white wine.
Stir well.
Heat another 1/2 cup of water or wine to boiling and add to the mixture.
Stir until gelatin is dissolved.
Place the cheese on a rack over a shallow pan.
Coat once with aspic by pouring a thin coating over cheese with a spoon.
Place flowers and herbs in desired design and coat again with aspic.
Continue spooning aspic over flowers and cheese as evenly as possible until flowers are completely encased in aspic. To speed things along, you can put the cheese in the refrigerator between coatings, but be sure to keep the bowl of aspic from setting while you work.
Chill until completely set and serve with crackers.