Have you caught the foraging bug? Are you eager to create wild plant-based, soul-soothing, immune-boosting recipes and fill your apothecary shelves with hand-harvested botanicals? Sound amazing? It absolutely is! The Foraging Course will get you started foraging wild edibles and herbs safely, ethically, and sustainably.
Other Edible Flowers
begonia, tuberous (Begonia x tuberosa) - citrusy leaves, stems, and flowers
begonia, waxy (Begonia cucullata) - slightly bitter leaves and flowers
carnation (Dianthus caryophyllus) - sweet, nutmeg-flavored; peppery and spicy petals
chicory (Centaurea cyanus; Bachelor’s buttons) - sweet, clove-flavored blooms
chrysanthemum (Chrysanthemum coronarium) - tangy, peppery petals; tangy new leaves
clover (Trifolium sp.) - brightly colored new flowers are sweet, licorice-flavored
crocus, autumn (Crocus sativus) - stigmas and styles are saffron
dandelion (Taraxacum officinalis) - young flowers taste like honey
daylily (Hemerocallis sp.; other varieties not edible) - petals taste like sweet lettuce; flowers can be stuffed
fuchsia (Fuchsia x hybrida) - brilliant, acidic blooms; berries are also edible
gladiolus - remove anthers; flowers of nondescript flavor good for stuffing
hibiscus (Hibiscus rosa-sinensis) - dried flowers for tea; cranberry-favored flower petals
honeysuckle (Lonicera japonica) - honey-flavored flowers; berries are highly poisonous
impatiens (Impatiens wallerana) - sweet flowers
johnny-jump-up (Viola tricolor) - mild wintergreen flavor
lilac (Syringa vulgaris) - varieties differ; lemony to bitter
linden (Tilla spp.) - honey-flavored flowers; heavy consumption can cause heart problems
marigold (Tagetes tenuifolia) - "Poor Man’s Saffron"; citrusy, peppery
peony (Paeonia lactiflora) - petals can be parboiled or used fresh; mildly sweet
phlox, perennial (Phlox paniculata; NOT annual phlox) - spicy petals
primrose (Primula vulgaris; Cowslip) - mild flavor; used in salads and to make wine
scented geranium (Pelargonium sp.; NOT Citronelle variety) - lemony, spicy or citrusy
sorrel (Rumex acetosa) - lemony flowers
tulip - tulip petals taste like sweet lettuce; some people are allergic; never eat the bulbs
Ways to Use Edible Flowers
Petals can be stirred into butter, for a decorative spread
Small flowers can be painted with egg white and sprinkled with sugar, to decorate cakes and other desserts (these candied flowers can also be frozen for later use)
Add to whipped cream or ice cream
Petals look lovely in fruit salads
Petals can be added to soups, stews, or risotto
Steep petals into tea, wine, or simple syrup
Small flowers can be frozen into ice cubes or used to decorate ice cream or sorbet
Drop flowers into a jug of lemonade or punch
Whole flowers can be used to hold sweet or savory stuffings or mousse
Preparing Edible Flowers
Edible flowers should be picked just before using and thoroughly rinsed off. This will help remove dust, grass, microorganisms, and any surface chemicals that may have blown in or been applied. Taste the flowers before using them, so that you know what flavor you are adding to your food.
Remove the pistils and stamens from most flowers. The only exceptions are violas and Johnny-jump-ups - in these cases, the other parts add good flavor. If you detect some bitterness in any edible flower, you may need to remove the white base of the petals. This is commonly needed when working with carnations, chrysanthemums, day lilies, and roses.
Comments