Although it may seem early in the season for some (based on how much snow you have), March 12 is National Plant a Flower Day. In addition to bringing beautiful sights and scents to us, did you know there are a lot of flowers you can eat as well?
According to the National Institutes of Health, flowers not only make plates prettier but they also can provide biologically active substances including vitamins A and C, riboflavins, niacin and minerals such as calcium, phosphorous, iron and potassium that are eventually beneficial to the health of those that eat them.
Listed below are some great example of edible flowers (and how to use them) that you may consider starting on this National Plant a Flower Day:
- Callendula (Calendula officinalis): Slight peppery taste; sprinkle petals in salads
- Carnations (Dianthus): Lightly sweet taste; beautiful garnish for desserts and soft cheese
- Cornflower (Centaure cynaus): Mildly sweet to spicy; steep flower for natural pigment
- Day lilies (Hemerocallis spp.): Slightly sweet, mild flavor; great for stuffing
- Fuchsia (Fuchsia x Hybrida): Slightly bitter flower, and berries are slightly tart and lemony; berries can be used in jams and syrups
- Gladiolus (Gladiolus spp.): Nondescript taste; great for stuffing
- Hibiscus (Hibiscus rosa sinensis-sinensis): Strong tart flavor; makes amazing iced tea
- Hollyhock (Alcea rosea): Simple, nondescript flavor
- Honeysuckle (Lonicera japonica): Sweet honey-like flavor
- Impatiens (Impatiens wallerana): Sweet flavor; great garnish
- Johnny jump-ups (Viola tricolor): Fresh, mild wintergreen flavor; perfect garnish for drinks, salads and desserts
- Lavender (Lavandula): Beautiful garnish, crystalized or fresh; sprinkle in scone batter or muffins
- Lilac (Syringa vulgaris): Can be slightly bitter; fragrance can overwhelm other flavors; crystalize for garnish on desserts
- Nasturtiums (Tropaeolum majus): Sweet to spicy flavors; edible favorite, great garnish or addition to salads
- Pansy (Viola x wittrockiana): Mild wintergreen flavor; beautiful garnish rolled over soft cheeses
- Peony (Paeonia lactiflora): Float in punch bowls or sprinkle at base of cakes
- Perennial phlox (Phlox paniculata): Slightly spicy; sprinkle in rice dishes
- Primrose (Primula vulgaris): Mildly sweet taste; possibilities are endless – you can even ferment it into wine
- Roses (Rosa spp.): Flavors can be mild, fruity and some spicy; adorn any dish with these beauties or use in jams and simple syrups for summer cocktails; remove white potion of petal when preparing for recipes, as this part is bitter
- Sunflower (Helianthus annus): Peppery flavor; sprinkle over salads or steam closed buds as you would an artichoke
- Squash blossoms (Cucurbitaceae family): Stuff these little vessels with ricotta and deep fry
Very important reminder: Always identify your edible flowers and know their source. Never eat flowers from the roadside or any plant that has been treated with chemicals. Be sure to remove pistils and stamens as these will have pollen and can exacerbate allergy symptoms. Most importantly, always eat new foods in moderation.
Edible flower information by Tiffany McAuslan, for Sunnyside Nursery
