This year I decided to order a variety of Organic Edible Flower Seeds to add to my collection of edibles. The first time I ever ate a flower was when I was a little girl and we used to suck the juices out of the giant, red clover growing wild in the yard. It wasn't until I had edible flowers served on a salad at a local restaurant that I knew this was something I'd like to do. How many of you out here in cyber-land grow flowers to enjoy with your meal? I would love to hear from you.
Borage -
Image credit - Pixabay
This common garden herb is adorned with beautiful, star-shaped, blue flowers. The flower stems and leaves are covered in fuzz but it does not detract from it's refreshing, cucumber taste. Try putting some flowers in your summer cocktails and lemonade, or just sprinkle a few atop your cheese plates and salads at your next barbecue.
Calendula -
This is one of my personal favorites not only for eating but for incorporating into my all-natural soaps. The edible petals have a nice spicy-peppery flavor. Try using the younger flower petals as the larger ones can sometimes be a bit on the bitter side. You can infuse these petals into Olive oil to release the flavor even more. The bright yellow and orange flowers will perk up any dish you create.
Chamomile -
German Chamomile can be used to make tea either fresh or dried. I have only tried it dried, however. I do use the flower and greens to infuse in oil while making Chamomile soap which is very healing for the skin. This year I will be growing them to add the flowers to my salads since they say they have the flavor of a ripe apple.
Lavender -
I love the fragrance of Lavender not only do I use the buds but the tender, young leaves. I dry them in my dehydrator and use them like I would any other herb. The buds are sweet and fragrant when fresh and a sprig of Lavender looks lovely in a cocktail. A favorite is pared with chocolate cake with triple chocolate frosting. Just sprinkle the buds on top and enjoy. There are so many ways to enjoy this all-time favorite, just use your imagination. I have put them in my homemade bread and had no complaints.
Nasturtium -
I just planted my Nasturtium seeds this week and I'm looking forward to a hanging basket full of edible flowers this summer. All parts of the plant have a sweet, peppery flavor and would be a lovely addition to your plate. I like to put them in with mixed greens for a tossed salad. Often, people remove the long spur on the back of the flower as tiny insects made abode there, just saying.
Roses -
I have a large wild rose bush that I bought years ago after I enjoyed a full course meal at a Victorian Style luncheon. They served each course with edible flowers and the roses were very fragrant with a subtle yet fruity taste. I was quite surprised by how much I enjoyed them with the strawberry dessert they served. That was my first experience eating a flower.
Violets -
These common Violets can be found growing wild almost anywhere in early spring. I think these adorable flowers would make a fine addition to a tossed salad or fresh fruit dish. They have a sweet, perfume flavor and come in many shades of blue and violet. I did make Violet jam from them last year and it was very nice with cream cheese and crackers. Throw a few into a drink or salad the next time you see them popping up in your garden.
Zucchini -
Although this is not a flower per-say, I added it because I do pick some of the zucchini blossoms to use with different dishes. Many people like to stuff them or just eat them raw with salads to enjoy the mild, sweet flavor. I like to place some on top of casseroles and or slightly roast them with other ingredients on top of pita bread. I bet they would taste good on top of a pizza now that I thought about the pita. I guess I will have to try that this summer.
These are just a few of the flowers that I will be enjoying from my gardens this year and can hardly wait to start using the "edible" flowers with my meals. How about you, want to join me?
Until next time, this is Sunscape
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