THE EDIBLE FLOWERS CHART FOR YOUR REVIEW
The edible flowers found in this chart are not the only ones by any means which can be used in garnishes,flavoring in soups,or additions to salads. These are the ones I deemed more familiar to the gardener and also readily available to purchase. I do want to note here there are flowers which should never be eaten and this list is not all of the flowers that should be avoided.
These include rhododendron, wisteria,foxglove,oleander,crocus,azalea and daffodil. You will often see flowers served with certain types of food. This does not imply that they are edible flowers. They may be in fact just a garnish or adding an attractive decoration to the plate of goodies. So it would be adviseable not to garnish plates with non-edible flowers because many people have the opinion that everything on the plate is edible. People may not know if the flower is edible or not and woud be hesitant to ask or even think about whether the flower is edible or not.
|Common Name||Botanical Name||Comments||alliums||alliums||leeks,chives,garlic known as the"flowering onions" There are many species that includes the well-known onion,garlic,chives,ramps and shallots and all are edible. The flavors range from mild right through the strong taste of onion and garlic||Angelica||Angelica Archangelica|| The flavor resembles licorice. The seeds and stems are sometimes candied and used in a sweeten alcoholic drink. The leaves and shoots make a great addition to a green salad. It tastes of celery and is often served with fish.||Anise Hyssop||Agastache Foeniculum||Another flower that has a licorice taste. However there are those who seem to think it tastes like root beer. I never got that impression but to each his own. The blossoms can be used as a very neat plate garnish and can also be found in Chinese dishes||Arugula||Eruca Vesicaria||It is found raw in salads.The leaves of Arugula can be identified with radishes as well as it taste. Its taste is further described as somewhat nutty,peppery and even spicy.||Basil||Ocimum Basilicum||The botanical name sounds like a Roman God. Anyway this is one of most favorite edibles. You can actually eat the flowers and they are milder than the leaves but very similar in taste. They can be added to salads or pasta especially in a pesto sauce added to the pasta at serving time.||Bee Balm||Mondarda species||It has the flavor of oregano and perhaps mint. Any recipe calling for oregano can be replaced with bee balm blossoms.Both the leaves and petals can be combined with either fruit or vegetable salads. For you tea lovers,bee balm can be used as a subsitute for the predominant ingredient in Earl Gray Tea.||Carnations||Dianthus caryophyllus||It is spicy,clove-like or even the scent of nutmeg,and definitely peppery. You could soak it in wine or maybe even use as a cake decoration. The petals,which have a sweet taste,must be removed from the bitter white base of the flower than use in desserts. It appears in Chartreuse a liqueur since the early 17th century.||Cilantro||Coriander||Many people love the taste of cilantro,which to some has very soapy taste. My wife does not like the soapy taste so she is one of those that despises this herb. It is the chief ingredient in salsa and many other spanish and oriental dishes.||Dandelion||Taraxacum Officinalis||Ah yes fry those young buds in butter and get the taste of mushrooms. My father-in-law used to produce a wicked wine with dandelions. The buds definitely have a better taste than the flowers.See More Information about dandelions||Dill||Anthum Graveolens||It is excellent to season hot or cold soups. It is excellent in seafood as well as dressing and dips. It has a very tangy flavor.||Fennel||Foeniculum vulgare||The bulb is crisp and has a slight sweet taste. It is very good served in raw salads. The bulb can also be braised,sauteed,roasted,or grilled and becomes mild and softens with cooking. The leaf is very similar to dill and has a liquorice flavor and is often used in fish dishes.||Jasmine||Jasminum Sambac||The flowers are most often used for scenting tea||Lemon Verbena||Aloysia Triphylla||It has a very lemon flavor and can be use in place of lemon zest in recipes. It is definitely an enchancement in fruit salad. Try placing 6 leaves that have been ground into sugar and then top your baked muffins with this mixture or you can even sprinkle it into your muffin batter.||mint||Mentha Species||My wife truly loves mint tea. A flower pot is kept full of mint and then the leaves are picked and placed into boiling water for a true mint tea flavor. The are also used in Middle Eastern dishes.||Nasturtuim||Trapaeolum majus||It has a peppery flavor. It is one of the most common edible flowers. It adds great flavor to salads and can be used as a garnish for many platters.||Okra||Hibiscus Esculentus||This plant produces flowers similar to hibiscus and when harvested at the tender stage results in a very delicious vegetable dish. This can be done either stewed or fried. For those of you who love asparagus this is the edible for you. It has a taste very close to asparagus.||Pansy||Viola X Wittrockiana||I guess I never thought of pansies as an edible flower by eating the petals only you will notice a very mild flavor. These are used in fruit salads,desserts,green salads or even in soups.||Sage||Salvia Officinalis||It has been described as having the flavor that seems to be a mixture of rosemary,pine and mint. I find the best way to "crush" sage leaves is to rub them between your hands and I guess that is where "rubbed sage" originated. It goes well with soups especially split pea and is a great addition to corn bread,or cover a pork roast with sage leaves before roasting. Many,many uses but use it in sparing amounts since its strong flavor can overwhelm what you are cooking.||Thyme||Thymus Vulgaris||Thyme has many uses. It has dozens upon dozens of medicinal uses. It is used in food such as poultry stuffing and fish sauces. It can be used in flavoring a roast beef as it is cooking. It is also used in soups. Some say it has a lemon flavor but I am not so sure I detect that in thyme.||Violets||viola species||It has the taste of sweet nectar.|
I have included additonal flowers that are not consider an edible flower you can review these at edible flowers.Detailed information on some poisonous flowers. I have included some recipes below which maybe useful for putting this into action. Please provide us with some of your edible flowers recipes see below and if you have a photo of your finished product that would also be of interest. Edible flowers can add some zest to your life.
- 12-25 basil leaves
- 6-7 spinach leaves
- 2 garlic cloves
- 1 cup of cold pressed olive oil
- 1 cup of Parmesan cheese
- two tablespoons of hot water
Using a blender with speed on low and one spatula add leaves of both basil and spinach to the blender. Then one-half cup of olive oil. Activate the blender and mix until leaves are totally in a fine brew. Use the spatula to keep leaves off the side of blender.
Stop the blender add two garlic cloves and continue to blend adding the rest of the olive oil. Continue to run blender and blend in the cup of cheese and the two table spoons of hot water.Transfer to small bowl using your spatula to assist in cleaning out the blender. You can add a handful of pine nuts into the blender as optional if you so desire.
DANDELION WINE RECIPE
How to Make Simple Dandelion Wine for unique Gifts
Check here to learn how to make inexpensive yummy dandelion wine this summer.
I know you are thinking this has to be disgusting however you will be quite surprised
- one egg and one cup of milk
- one cup of flour
- Add a tablespoon of honey for sweetness totally optional
- 12-18 dandelion flowers
Mix all the ingredients including egg ,milk,and flour and honey(if you decided to try this) in a bowl. Now remove the dandelion flowers from the green stalk and add them to the batter.Get out your pancake pan or use a frying pan and just make them the same as you would pancakes. If you didnot add the honey to the batter now you can use just plain old maple syrup or favorite jelly or jam. You in for a treat!
I just found some additional uses for dandelions that will really lower your need to address this problem with the pestcide weed-be-gone. After all dandelions are edible and maybe that is why they are here in such an abundance. These recipes come to you by way of Dr. Douglass's email@example.com. If you don't already subscribe to this newsletter it maybe a good idea to take a look. It is amazing of the interwoven relations between some aspects of medicine and gardening.
- The leaf can be used as a tea for many ailments. You have to pick it when it's young,or else it'll be extremely bitter. Dandelion tea is said to be good for colds,diabetes,tuberculosis,rheumatism,and arthritis.
Simmer two ounces of the sliced root in two pints of water. Boil it down to one pint. Drink half of a glass two to three times a day otherwise take two to four fluid ounces of the extracted essence each day.
- The roots can be made into caffeine FREE coffee that seems to work well for insomnia and digestive problems. First you must roast the roots until they're brown and hard. Then grind them into a powder and brew just as you would regular coffee. A good blender with sharp blades can grind the root for you or use a mortar and pestle for a little work out.
- Inside the stem of the dandelion is a milky substance that dries up warts quicker than any available commerical product. Simply squeeze the stem until the milk exudes and apply it to the wart. Allow the milk to dry and don't wash it off and when it has disappeared,apply again.
There you have it three more interesting uses for dandelion.
Here is a very unusual vinaigrette to test on all your guests. They will observe that you could be a culinary genius.
- 6 oz of olive oil2 oz of sherry vinegar
- 1 teaspoon of honey
- 1 teaspoon of chopped tarragon
- 1 shallot chopped
- 2 teaspoons chopped parsley
- 2 teaspoons basil
- 4oz of chopped nasturtium petals
Using a food processor,put all the above items in and blend them until very smooth. This should then be refrigerated until you are ready to use
STUFFED SQUASH BLOSSOMS
The batter must be chilled for thirty minutes. It can also be made in advance and put in the refrigerator for several days.
- 1 cup flour
- one-half cup cornstarch
- one-half teaspoon salt
- one cup fat-free chilled milk,beer or water
- one-quarter cup ricotta cheese
- 1 garlic clove,minced or pressed
- one-quarter teaspoon each of salt and pepper
- 2 tablespoons of mushrooms,must be finally chopped
- 1 tablespoon fresh basil or parsley finely minced
- 16 large squash blossoms,completely wash
- Your favor oil for frying
- Prepare the batter first. Mix all dry ingredients and then whisk them into milk,beer or cold water until smooth. It should be covered and put in the fridge for thirty minutes.
- Prepare the stuffing in a bowl with your ricotta cheese,garlic,salt,pepper,mushrooms and basil. Open the blossoms and spoon one half a teaspoon of the mixture into the center of each blossom. Don't overfill the blossoms. You should twist each blossom at the top to close it. Put them on a baking sheet and put in the fridge for fifteen minutes.
- Pour the oil of your choice into a skillet until reaches about one-half inch deep. Heat over high heat until you can test a small cube of bread and it turns golden brown.
- It is a brief dip for each blossom into the batter. Be careful in dropping the blossom into the hot oil. Cook until golden brown on all sides which will take about three minutes. Add only as many blossoms as will fit into the pan. Then transfer with a slotted utensil to a paper towel and drain.
- Sprinkle with salt if you so desire and serve immediately and it will serve four.
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