- WHAT? YOU EAT YOUR FLOWERS?
- HOW TO USE EDIBLE FLOWERS
- SHARE OUR GARDEN RECIPE #001 CANDIED FLOWERS
The same colors and beauty flowers bring to your garden can be enjoyed at the table as well. CAUTION! Not all flowers are edible, and just because some are doesn't mean you should start tasting everyone you see! The flowers of many plants are toxic and some poisonous. Here is a list of proven safe edible flowers:
CALENDULA( or MARIGOLD) PETALS
DIANTHUS (or CARNATIONS) PETAL TIPS
MUSTARD PLANT FLOWERS
It is best to grow your own edible flowers as then you can be sure they were not treated or sprayed with toxic pesticide residue. Many flowers raised for the florist trade are sprayed.
Pick them just before you are ready to use them, that way they will not be wilted and their flavor will be at it's peak. Harvested flowers can be loosely wrapped in damp paper towels and refrigerated for up to one day.
- Garnish fruit salad, sorbet or ice cream with sage, rose, violet or pansy blossoms.
- Mix rose petals, mint flowers or violets into cake batter
- Toss blossoms with your favorite salad greens.
- Freeze flower petals in ice cubes and use in drink glasses or punch bowl
- Day Lily blossoms, whole, buds or cut into strips are wonderful when tossed with buttered pasta and Parmesan cheese, or you can add them to a salad