Edible Flowers

Consider all the flowers in your Garden and perhaps think of them differently. Those Garden flowers not only provide beauty in your overall Landscape but a wonderful addition to your Cooking and Entertaining. Truth is, Flowers have been used for culinary purposes for centuries. As in your Garden the colours and delicious scents and flavours all unique to elevate the everyday.

Using your own Flowers, or purchased from a source which follows organic practices (no chemicals) is a whole new World explore, with almost endless possibilities and potential enjoyment. It can be som much Fun too!! But remember most stamens will likely have to be removed to avoid bitterness. Google is your friend if you are in doubt.

Another bunus is utilizing the flowers of commonly grown Herbs! Chive blossom butter for one. I have for years made a simple pasta sauce of Olive Oil and a large mix of fresh chapped Herbs with Flowers and some lemon juice and lemon zest. Wonderful and light and FAST! One of my Favourite Dressed up cocktails from a Nephew’s Wedding was a White Cosmos (made with White Cranberry Juice) with a Dendrobium Orchid floating in it! So let your imagination go.

Below you will find a list of many common edible Flowers:

• Arugula

• Basil

• Begonia

• Wild Bergamot

• Calendula

• Chamomille

• Chervil

• Chicory

• Chives

• Chrysanthemum

• Cilantro

• Clover - whole above ground plant!

• Cornflower

• Dames Rocket

• Dandelion

• Daylilies

• Dianthus

• Dill

• Fennel

• Elderflowers

• Garlic

• Golden Rod

• Hollyhocks - petals only

• Honeysuckle - only flowers without stamens

• Lavender

• Lemon Balm

• Lemon Bergamot

• Lemon Verbena

• Lilac

• Marigold - petals only

• Marjoram

• Mint

• Nasturtiums

• Pansy

• Peas - not ornamental Sweet Peas

• Perennial Phlox

• Primrose

• Rose

• Rosemary

• Safflower

• Sage

• Scarlett Runner Bean

• Scented Geraniums

• Sorrell

• Squash

• Sunflower - Petals

• Sweet Woodruff

• Tiger Lilies

• Violas

• Zinnias

There are many more, but this is why I could think of or have used most of before. I highly recommend Infusions!!

Compound butters which can be used for a number of items can also be coated in Edible flowers. Add the butters to a number of dishes. Find a favourite recipe for adding to simple pasta dishes at the end!

I also highly recommend the following books as sources:

• The Edible Flower Garden by Kathy Brown

• Cooking with Flowers By Michelle Bacher

Violets & Pansies in a Mixed Green Salad

Compound butters can have a mix of ingredients added but for a simple recipe to add to pastas for a quick meal try this one!

Soften 1/2 lb of butter and beat slightly to make blending ingredients easier.

Finely chop Parsley, Thyme and fresh Garlic along with 3 Anchovy filets and blend into the softened butter.

Place the butter on some parchment or waxed paper and shape into a log about 1” thick. wrap the log tightly in place in freezer to harden up.

On another piece of waxed paper arrange your selected edible flowers and place your chilled log of butter onto the edge of the flowers and gently roll your butter across the arranged flowers. wrap the entire log in waxed paper and back to the refrigerator until slicing.

The mix of herbs is your choice as well as quantity used. Garlic and other additives such as Sun Dried tomatoes are also your choice and Lemon Zest is always welcomed too. Be imaginative!!

Making Compound Butter

Now add the edible flower layer and put back into the refrigerator. Ready to slice and serve