42 Flowers You Can Eat

[Islander]

George M. Groutas
March 30, 2012

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking — think of squash blossoms in Italian food and rose petals in Indian food. Adding flowers (http://www.treehugger.com/green-food/fresh-flowers-in-food-taste-blooming-delicious.html) to your food can be a nice way to add color, flavor and a little whimsy. Some are spicy, and some herbacious, while others are floral and fragrant. The range is surprising.

It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire creative uses (http://www.treehugger.com/green-food/weekday-vegetarian-you-can-forage-to-make-this-dandelion-quiche.html) as well — roll spicy ones (like chive blossoms) into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds (like nasturtium) to make ersatz capers, use them to make a floral simple syrup for use in lemonade or cocktails. I once stuffed gladiolus following a recipe for stuffed squash blossoms — they were great. So many possibilities…

Read more: http://www.treehugger.com/green-food/42-flowers-you-can-eat.html

[Aaltrude]

I regularly use the masses of Calendula flowers we have growing virtually all year round and our lawn is full of Dandelions. When I see all the Dandelion blooms, I don't think weeds, I think free FOOD and no work required other than harvesting.

[Islander]

I have 2 1/2 gallons of dandelion wine working now...5 gallons of rhubarb wine went into the primary fermenter last night... Next up? My neighbor has a LOT of frozen raspberries he would like to experiment with and I have two 4-gallon carboys ready. In praise of free food & drink!

[Reesacat]

Was out eating my lovely daylily blossoms :).........

[Reesacat]

I noticed they didn't have daylilies on the list — you can eat them. Here is a post on how:
http://honest-food.net/2010/06/29/dining-on-daylilies/

[Aaltrude]

When we eat cauliflower and broccoli, we are in fact eating the flower heads of these plants. We have some pak choi in our garden at the moment that is trying to go to seed. I say trying because we are picking the flower heads for food soon after they appear.

[ndtobe]

Beautiful! And the link they have posted for the Gardens to Feed the Homeless is even more fascinating.

[StephenX]

I love to munch on flowers when I hike. A favorite is clover (white or red). They aren't the best tasting; but tolerable and full of energy. When I lived further south, I ate a lot of red bud flowers. I find them really tasty. When I try to grow radishes, I don't have many form fat roots. I get a lot of vegetation growing on tap roots (anyone have any advice on how to grow the darn things?). After flowering radishes form pods. These pods are outstanding...raw or stir fried. Good enough to overcome my frustration at not being able to grow decent radishes. Actually a radish plant can produce 40 to 50 pods. So that's how I grow my radishes.

[Julieanne]

Stephen, I don't like radishes but I do like radish sprouts. For me it is worth growing radishes for the seed - but last time I did that they were hard to get out of the pods, unlike other brassicas. Most others get hard and 'crackly' and are easy to split open. Maybe I didn't let them dry long enough?

[mellowsong]

@Julieanne: I never really liked radishes but got a lot in my CSA boxes. So, since I have been doing the nutritional ketosis and stir frying everything in coconut oil, decided to try the radishes this way too and I love them. They become pretty sweet actually.

[StephenX]

Stephen, I don't like radishes but I do like radish sprouts. For me it is worth growing radishes for the seed - but last time I did that they were hard to get out of the pods, unlike other brassicas. Most others get hard and 'crackly' and are easy to split open. Maybe I didn't let them dry long enough?
I pick the pods while they are still green colored. They are crisp and tangy; but, then again, I do like radishes. This is from a man who puts Bhut jalokias in his hot sauce.

[StephenX]

Have to add. Two years ago I decided to give borage flowers a try. I find them very good on salads. I will grow more of them next (this) year. It's cold and snowing like crazy today. Gardening is off my radar right now. Although I have my seeds for this year. I'll start my tomatoes and peppers in my growth chamber next month.

[Aaltrude]

Two years ago I decided to give borage flowers a try. I find them very good on salads. I will grow more of them next (this) year.
Although Borage flowers are edible, they should only be used in moderation as they have the potential to cause liver damage. They should probably be avoided with anyone who may already have liver problems and don't go by standard liver function tests as these measure liver damage and are not likely to give elevated results intil liver function is already reasonably compromised. Problems with imbalanced liver detoxification often show up as food intolerances well before liver function tests are showing abnormal results.

http://www.herbbee.com/herb-profiles/borage/

The prolonged use and consumption of borage, especially in large amounts, is discouraged due to the toxicity of the pyrrolizidine alkaloids which may lead to moderate to severe liver damage.

[Islander]

This is from a man who puts Bhut jalokias in his hot sauce.

And that is a man who has probably burned off all his taste buds and set what remained of his tongue on fire.

[Julieanne]

Aaltrude, borage is closely related to comfrey, so I guess that makes sense.

Stephen, I love chili, but radishes have a different kind of heat. Can't explain it, but that's my taste.

[StephenX]

Islander, I love you girl. But you have a bias against my favorite peppers. Some people flat out like the heat. They are an excellently flavored pepper; and not using the seeds tames then quite a bit. In Wisconsin we make horseradish sauce that will blow the top of the head off of many people. I put it on toast. If it doesn't make your eyeballs sweat it ain't worth eating. :)

[wr7476]

I pick the pods while they are still green colored. They are crisp and tangy; but, then again, I do like radishes. This is from a man who puts Bhut jalokias in his hot sauce.

Stephen, are you talking about what they call ghost chili? I know it's called bhut something. They're much hotter than scotch bonnets. I have to stop at chile piquin.

[Islander]

While we wait for Stephen, I'll step in and say yes, he's talking about the Bhut jalokia, aka ghost chile —the pepper that sends strong men to the emergency room.

[StephenX]

Islander, I agree that anyone who eats a raw Bhut with seeds is suicidal; but seeded and cooked into salsa tames them down immensely. The seeds are the cripplers. I also grow the Trinidad pot 7 pepper. They are hotter than Bhuts and I don't mess with them. They are just so cool looking. Bhuts start out green, red and yellow. If you wait until they turn dark orange they are far more manageable. No, I'm not crazy. A mutant, maybe; but not crazy.

[Islander]

Aww, you know I just like having fun with ya.

[StephenX]

Aww, you know I just like having fun with ya.

I know that. I've always said if you can't dish it out, don't take it. Where do you want me do send your jar of salsa? :rolleyes:

[Islander]

The better question is, will the jar not melt down in transit? :D