Edible flowers: Take time to stop and eat the roses

It may seem a bit far out to eat flowers, but you’ve been eating and enjoying flowers in one form or another all along and most likely didn’t know it.

Those capers dotted over your salmon are pickled nasturtium buds, and the vanilla we love comes from the seedpod of an exotic orchid. Saffron? Those pricey red threads are the hand-harvested, fine stamen of a Spanish crocus, while rose petals and orange blossoms are used extensively in Greek, North African, and Indian cuisine.

The green flower of the hops vine is what gives your favourite brew added depth and complexity. And here’s a real shocker; an artichoke is actually a flower, a member of the thistle family. Okra is a member of the Mallow family which also includes cotton and holly hocks! So, taking the next step and sprinkling a few petals over a salad or a cake isn’t such a leap after all, now is it?

Flower power
Let your imagination take you down the garden path. Imagine candied pansies on cupcakes, or deep red bee balm adding colour and a sweet peppery kick to mixed greens. Pluck tiny zucchinis with the blossom still attached from the vine, stuff, batter and deep-fry them for a spectacular spring appetizer.

And don’t forget the bar. A sprig of mint in bloom is beautiful in a tall, cold mint julep and an apple blossom suspended in an ice cube takes iced tea to new heights. Or how about floating pretty little basil flowers in a martini? Play, have fun, be creative, but stick to what we know is safe and edible.

Edible flower dos and don’ts

• Don’t eat store-bought flowers unless you can confirm they are organic. You’re better off growing your own, or buying from a certified organic grower or someone you trust.
  


• If you’ve never eaten raw flowers before and don’t know if you might be allergic or not, take a taste before you eat a whole bouquet.
  


• Remember, even though a flower is technically edible, it may not be palatable to you. So experiment, and find out what you like, then plan your menu.
  


• Also, just because the flower is edible, it doesn’t necessarily mean the whole plant is. Do some research or ask an expert to identify the edible and inedible parts of a plant.
  


• Always wash as well as possible, and do expect to drive out the odd multi-legged visitor. After all, growing organic means living with insects.
  


• Never gather flowers from roadsides or train tracks. These plants have been absorbing toxins from vehicles and petro-chemicals.
  


• If you purchase flowers for consumption, buy them from the produce section of a grocery store or specially gourmet shop. The ones for sale at florists and greenhouses have definitely been treated with chemical fertilisers, pesticides, and fungicides.
  


• Gourmet grocers who sell edible flowers often sell the just the detached petals. In most cases, that’s all you want to eat. Depending on the blossom, you may want to remove pistils and stamens from the centre of the bloom.
  


• And never, ever, eat a flower that you do not know for certain is edible. Once again, ask an expert. Click through this guide of 14 edible flower pics so you know what to look for >>
  

Next page: 33 flowers you can eat, how to candy a flower and tips to grow your own >