Flowers can be used for a multitude of dishes from garnishes to salads. For a great summer treat try freezing petals in ice cube trays filled with water for a lovely addition to your favorite lemonade or iced tea! Although this seems to be a new trend eating flowers has been going on for centuries. The first mention of people consuming flowers was as far back as 140 BC. Also many veggies we eat are really flowers broccoli, cauliflower, artichokes and broccoflower are all flowers. The spice saffron is the stamen from the crocus flower, and capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. So you most likely have been eating without even knowing it.
A list of common EDIBLE FLOWERS:
Angelica Anise Hyssop
Apple Blossom Artichoke
Arugula Bachelor Buttons AKA Cornflower
Bee Balm Borage
Chrysanthemum Cilantro / Coriander
Elderberry English Daisy
Hyssop Iceland Poppy
Johnny Jump Up Lavender
Lemon Verbena Lilac
Orange Blossom Pansy
Pineapple Sage Primrose
Radish Red Clover
Rosemary Rose of Sharon
Runner Bean Safflower
Scented Geranium Snapdragon
Society Garlic Squash Blossom
Sunflower Sweet Marigold
Sweet William Thyme
Tuberous Begonia Tulip
Winter Savory Yucca
There are a few cautions one should remember before harvesting any flowers:
Do not harvest any flowers that could have been exposed to animal excrement, that have had insecticides or fertilizer sprayed on them, or are from the side of roads where they have been exposed to trash, carbon monoxide etc.
Harvest your flowers in the morning.
Next, bathe the flowers gently in a salt-water bath.
Immediately drop them in ice water for 1 minute. Gently pat flower dry on a towel.
For best results, use your flower petals immediately
Article by Beccijo, The Enchanted Cupboard
A few lovely flower theme items from our members to add to your Nature Table:
Please leave a comment and share with use how you eat your flowers!
We are primal in our house, meaning that we don’t eat grains of any kind, and we try to keep our foods as whole as possible. It’s hard for the kids though who tend to be snackers and grazers, and with a busy family schedule we need some “to go” foods.
This recipe is one that I make all the time. It’s easy, quick and I can use pumpkin, sweet potato or zucchini, what ever I have on hand.
Pumpkin Spice Bread
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1 tbsp pumpkin spice blend or spice
1/4 cup coconut oil
1/2 cup maple syrup
1/2 cup pumpkin puree
1 tbsp vanilla
Preheat oven 350. Combine dry ingredients and mix. In bigger bowl combine wet ingredients and blend well. Mix all together. Grease pan with coconut oil, and bake 25-30 min, or until done.
Hope you enjoy making this easy recipe with your kids!