Flowers

Edible Flowers that are used as a garnish or as an integral part of a dish, such as a salad. Not all flowers are edible. Those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists') should never be eaten.

Some of the more popular edible flowers are: the peppery-flavored nasturtiums; chive blossoms, which taste like a mild, sweet onion; pansies and violets, both with a flavor reminiscent of grapes; and perfumy, sweet roses. Other edible flowers include: almond, apple, borage, chamomile, lavender, lemon, lovage, mimosa, orange, peach, plum and squash blossoms, chrysanthemums, daisies, geraniums, jasmine, geraniums, marigolds, and violets.

Edible flowers may be used culinarily in a variety of ways. They make colorful, striking garnishes for drinks as well as food-for everything from salads to soups to desserts. Some of the larger flowers such as squash blossoms can be stuffed and deep-fried.

The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods.

Oriental dishes make use of daylily buds and the Romans used mallow, rose and violets. Italian and Hispanic cultures gave us stuffed squash blossoms and Asian Indians use rose petals in many recipes.

Chartreuse, a classic green liqueur developed in France in the seventeeth century, boasts carnation petals as one of its secret ingredients. And dandelions were one of the bitter herbs referred to in the Old Testament of the Bible. Today there is a resurgence of interest in edible flowers. Are all flowers that aren't poisonous edible? Definitely not. Listed below are ten simple rules to follow before sampling flowers.

1. Eat flowers only when you are positive they are edible.If uncertain consult a good reference book on edible flowers prior to consumption.

2. Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration but avoid using non- edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

3. If pesticides are necessary, use only those products labeled for use on edible crops.

4. Don't eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

5. Don't eat flowers picked from the side of the road. Once again possible herbicide use eliminates these flowers as a possibility for use.

6. Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.

7. Different flavors occur in plants when grown in different locations because of soil types, fertilization and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.

8. Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

9. If you have allergies introduce edible flowers gradually as they may aggravate some allergies.

10. Collect flowers at the optimum time. Pick fully open flowers in the cool of the day.

Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided.