Everybody loves a beautiful flower garden, and if you have one in your yard, this time of year is for you. Planting a flower garden isn’t just something you decide to do in a day and it’s over. There is a process that requires quite a bit of thought and planning to make it all come together in a beautiful and eye-catching way. There has to be an appealing color scheme and also attention given to the height of the flowers. Some are better as borders, and some are better in concentrated groups. I will be the first to admit I have not mastered the process. My flower garden never lives up to my, or anyone else’s expectations. In fact, it is a running joke between my husband and friends. It either looks sparse and out of proportion or really messy.
Well, this year I will fool them all. This year I will not only have a beautiful flower garden, but also I will have an edible flower garden. That’s right, there are enough edible flower varieties to make any flower gardener and cook happy. Edible flowers come in all shapes, sizes, and colors and each one has a distinct flavor. Using them in the kitchen can make any meal come alive.
There are several guidelines to follow when using edible flowers in the kitchen with food. First, you want to make sure the flowers are edible after all. If you aren’t sure, check with the Poison Control Center or a local Horticultural Society. Secondly, only use flowers that you know are free from chemicals. Many nurseries or florists will use chemicals such as pesticides so it is best to use only flowers that you grow yourself or from a reliable source. Gather the flowers early in the day and in dry weather. Rinse them in cool water and remove the pistils, stamens, and the white part at the base of the petals. Use them the same day as they are picked or they will surely wilt. It might be a good idea to taste the flower before using it. Just because a flower is edible and pretty doesn’t mean it tastes good. Some can be very overpowering.
Below I have listed quite a few edible flowers and some tips for using them with food.
* Borage- this flower is a beautiful blue or purple color, shaped like a star- very appealing. It has a very mild cucumber flavor and is good in drinks, salads, and soups. It is very easy to grow and will self-sow.
* Calendula- Known as the Marigold in England, the flowers are bright orange or yellow. Used in cooking since the Roman times, the petals are best in dairy foods such as omelets and soufflés, or with vegetables and salads.
* Daylily- has a sweet lettuce flavor. Some varieties taste better than others do and some lilies are poisonous so be sure and check. Great as an accent to vegetables. The closed buds can be cooked like a vegetable. Great stir-fried.
* Monarda- also known as bee balm, the flowers are red, pink, purple, or white. The petals have a flavor similar to oregano and are good in salads and with vegetables.
* Nasturtiums- Brilliant flowers of yellow, orange, red, and apricot have a crisp texture and radish-like flavor with a touch of sweetness. These flowers are easy to grow, and taste good with salads, vegetables or mixed with olive oil as a topping for hot pasta.
* Pansies, Violas & Johnny Jump-Ups- All members of the Viola genus. Pansies have the largest bloom and come in all colors except true red. Violas have a smaller flower and Johnny Jump-Ups have even smaller purple and white flowers with a little yellow. They are easy to grow, smell great and have a wintergreen flavor. Great with salads or candied as a beautiful accompaniment to a dessert.
* Roses- Roses are one of the oldest edible flowers. In use since Roman times, candied roses add a romantic touch to any dessert. Rosewater, called for in many recipes, is easy to make or first add a few strips of petals to your salad for a unique touch of color. The best varieties are Damasks, Bourbons, Gallicas, and Musks.
* Squash Blossoms- Giant orange blossoms taste very similar to the squash itself. Sold all over Italy, they are typically dipped in batter and deep-fried. They can be stuffed or added to risotto; put in salad or stirred into soups.
* Tulips- the Emperor tulip is good in flavor, similar to sweet peas. Small pieces in a green salad are very colorful and tasty.
* In addition, there are many other varieties of edible flowers such as Tuberose Begonia, Sweet Woodruff, Meadowsweet, Freesia, Honeysuckle, Geranium, Baby’s Breath, Lavender, Chrysanthemum and Carnations.
This year if you want to perk up your garden and your cooking, try an edible flower garden. It’s as easy as a vegetable or herb garden and will definitely make your dishes more colorful and interesting. I know I am going to give it a shot. You never know this might just be my breakthrough year. Maybe I will even impress my husband and friends.
This article appears in March 2024.