My Healthy Tips and Recipes:

http://pinterest.com/pamelaprentice/pam-prentice-2020-food-favorites/

 

Nasturtiums – Are my favorite edible flower.  The blossoms have a sweet, spicy flavor similar to watercress.

Pansy – A slightly sweet green or grassy flavor.  I add them to desserts for color.

Calendula – Also called Marigolds.  A wonderful edible flower.  Flavors range from spicy to bitter, tangy to peppery.  Sprinkle them on soups, pasta or rice dishes, herb butters, and salads.

Carnations – Can be steeped in wine, candy, or use as cake decoration. Use sweet petals in desserts, cut them away from the bitter white base of the flower.  Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent.  Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower.  They sould be blanched first and then scatter the petals on a salad.  The leaves can also be used to flavor vinegar.

Clover – Sweet, anise-like, licorice flavor.

Cornflower – Also called Bachelor’s button.  They have a slightly sweet to spicy, clove-like flavor.

Dandelions – Flowers are sweetest when picked young.  They have a sweet, honey-like flavor. Mature flowers are bitter.  Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center.  Young leaves taste good steamed, or tossed in salads.

http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

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