Here are some of the edible flowers that Barash recommends (others include carnation, hibiscus, hollyhock, honeysuckle, lavender, lilac, marigold, rose and squash).
Nasturtium
A common bloom in the culinary world, available in a number of vibrant colors—most commonly yellows, oranges and reds—with round leaves, nasturtiums add as much spice to your dishes as they do to your garden. “Initially there’s a sweetness of the nectar, followed by a spicy pepperiness that’s not too overwhelming,” says Barash. She like to add chopped nasturtiums to a salad with a mild dressing that allows the flavor to shine through, or she lets the petals soak in white wine vinegar for a week, adding color and flavor to an infused dressing vinegar. She also recommends adding nasturtiums to pizza as an uncooked topping and as an edible garnish to guacamole and Mexican dishes. The colorful petals contain vitamin C.
Daylilly
If you’ve ever had Chinese food you’ve unknowingly eaten daylilies, commonly used in dried form as the basis of hot-and-sour soup. Available in a variety of colors, the most common and flavorful daylilies are yellow and orange, Barash explains. “They have a sweet to mild vegetable flavor,” Barash says, “and along with great flavor, they offer a drop-dead gorgeous presentation.” Daylily blooms only last for one day, although you will most likely have many coming up at different times and you can always cut off a bud that’s about to bloom to let it open in a vase on the kitchen counter. Barash saut�s daylilies with oil and garlic for a tasty addition to green beans or stir fries, puts the whole bloom in a wine goblet to hold a scoop of sorbet or frozen yogurt, or uses them in whipped cream cheese dip. Daylilies contain protein, vitamin C and beta-carotene, but avoid eating too many as they can have a laxative effect.
Dandelions
Those pesky dandelions that pop up all over the yard can be put to good use in the kitchen, where they contribute a mildly sweet flavor. Native Americans frequently used dandelions in traditional dishes, including flower dipped in egg and cornmeal and fried in pork fat or bacon grease. “Saut�ed in plain oil, it tastes like a mushroom—it’s a total transformation,” Barash says. She recommends using young flowers for the freshest flavor. Barash throws chopped-up dandelion petals into scrambled eggs and salads to add color, and adds them to pancake batter. Many people make dandelion wine, where the sweet, honey-like flavors really come out. Dandelion greens can also be used in stir-fries and salads. Dandelions contain vitamins A and C, and the leaves contain calcium.
Tulips
Most people who grow tulips probably have no idea they can be just as delightful to munch on as they are to gaze upon. With a multitude of flavors and colors, the petals have a dense base similar to that of daylilies, resulting in a wonderfully crunchy texture. “They tend to taste bean- or pea-like,” Barash says. “The reds and oranges taste best. The purple ones are not very tasty for some reason, and you don’t want to eat the stem.” She likes to chop tulips and add them to whipped cream cheese or use the whole flower, filled with cream cheese, or tuna or chicken salad, as a beautifully edible serving cup. Nutritional information about tulips is not readily available, but judging by the bright colors, there could be trace amounts of vitamins, including the vitamin A typically found in yellow flowers, and antioxidants.
Chive Flowers
The pale purple chive flower, made up of many tiny florets popping off the top of the common garden herb, is a tasty addition to savory dishes with a sweet, oniony flavor. But beware: “If you were to eat an entire flower, it could have the equivalent flavor of an entire bulb of garlic,” Barash says. “I always break them up and sprinkle them.” She likes to toss chive flowers onto potatoes, burritos and salads, or use them as a garnish on onion dip or an addition to marinade; you can also rub a whole chive flower around a wooden salad bowl to add flavor. Make chive butter by adding the flowers to softened butter and then freezing or refrigerating. To fashion a flavor-imparting marinade brush, tie five chive flower stems to a chopstick that’s been soaked in water. One study revealed that chive flowers contain important fatty acids along with vitamin E.
Pansies
The colorful and delicate pansy is as tasty as it is beautiful, whether candied and adorning a fancy wedding cake or sprinkled on a simple salad. “They have a slightly minty flavor,” Barash says, “and someone described the taste as similar to Pepto-Bismol, but in a good way!” However Barash uses pansies, she likes to make sure they are visible because they add a real flair. She makes a tri-
colored salad of pasta, sweet pepper and pansies, and adds them to dip. Pansies contain vitamins A and C.
Tulips? That's surprising. At the Persian store they sell jam and icecream made with rose petals. A salad is so pretty with colorful flowers in it. Very elegant.
I've nibbled on a dandelion or two but it always got my liver to ache. I'de rather take milk thistle.
I have those lavendar pompom chive flowers! There's alot of plants around that the last owner put in, but I haven't had time to id it all.
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Tulips? That's surprising. At the Persian store they sell jam and icecream made with rose petals. A salad is so pretty with colorful flowers in it. Very elegant.
I've nibbled on a dandelion or two but it always got my liver to ache. I'de rather take milk thistle.
Rose petal jam sounds nice, I like nasturtium leaves in salad, and you can also pickle the green seeds when the flowers have dropped off.
Calendula is another one that can be eaten.
Edible Flowers
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