Edible flowers: Take time to stop and eat the roses

To eat or not to eat
Here’s a list of edibles from Flowers Canada (www.flowerscanada.org).

African Violet	Sweet William or Pinks	Lilac
Aster	Fruit blossoms (apple, peach, pear, apricot)	Passion flower
Bee Balm, Bergamot	Fuschia	Peony
Begonia	Gardenia	Rose Petals
Chive blossoms	Ginger	Safflowe
Christmas Cactus	Gladiolus blossom	Squash, Zucchini and Pumpkin flowers
Chrysanthemum petal tips	Hibiscus blossoms	Strawberry blossoms
Citrus (orange, lemon, lime) blossoms	Hollyhock blossoms	Apple Blossom
Dandelion	Iceland poppy	Carnation and Dianthus
Day Lily	Lavender flowers	Day Lily
Lilac	Pansy, Viola	Violet

Grow your own
The Canadian climate is well suited to many edible blooms, from bee balm to nasturtium to marigolds. You can start from seed or from seedlings, either way, be mindful of pesticide and fungicide use. Many seeds are treated with both. It’s best to buy organic seeds and plants. Also, try choosing species to grow that are native to your area. They will fare better and have their own resistance to indigenous pests and diseases. When you are gardening, again, avoid all chemical fertilizers and pesticides.

But even if you are garden-challenged or have no space, take heart. Many edibles will thrive in containers or even inside on a windowsill. Try letting your herb garden go to flower—basil, thyme, mint—then add the tiny blooms to finished meats or vegetable dishes, especially if the dish is flavoured with the leaf of the plant.

How to candy a flower
Candied violets, rose petals, or pansies are beautiful garnishes for spring and summer cakes, cupcakes, and even sugar cubes for that extra-special tea party. Some blooms work better than others for this, and pansies are one of the better choices; their sturdy structure holds up under the weight of the sugar.

Remember, choose organic, pesticide-free blooms!

Candied pansies
Gently rinse under cold water and set flowers aside on a clean tea towel. Let dry. Lightly beat an egg white, and, with a small paintbrush, apply a thin coating of the egg white to each petal.

Cover a plate with a layer of super fine sugar and set painted pansies onto the sugar. Lightly sprinkle more of the sugar over the pansies to cover. Gently shake off any excess sugar and set on wax or parchment paper for several hours or until fully dry.

Click through our slideshow of 14 edible flowers so you know what to look for >>