SC - Multiple removes/courses?
Chris and Trish Makowski
roecourt at mindspring.com
Fri Sep 3 14:13:08 PDT 1999
Here is a copy of an Extension Bulletin from North Carolina State University.
While their flower
list is not inclusive it is a good starting point and has some useful
information.
Another Citation for 'Edible Flowers' is from Colorado State University:
http://www.colostate.edu/Depts/CoopExt/PUBS/GARDEN/07237.html
The CSU Bulletin has a list of garden plants with toxic flowers and another list
of edible flowers.
- ---
Lady Clare Hele, Barony of Windmaster's Hill, Kingdom of Atlantia
MKA- Jennifer Rushman
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From: http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html
Edible Flowers
1/99 HIL-8513
Cyndi Lauderdale, Extension Agent, Wilson County Center
Erv Evans, Extension Associate
Department of Horticultural Science
Flowers have traditionally been used in many types of cooking: European, Asian,
East Indian, Victorian
English, and Middle Eastern. Early American settlers also used flowers as food.
Today, there is a renewed
interest in edible flowers for their taste, color, and fragrance. Edible flowers
can be used fresh as a garnish
or as an integral part of a dish, such as a salad. Squash flowers can be fried
in light batter or cornmeal.
Some flowers can be stuffed or used in stir-fry dishes. Edible flowers can be
candied; frozen in ice cubes
and added to beverages; made into jellies and jams; used to make teas or wines;
minced and added to
cheese spreads, herbal butters, pancakes, crepes, and waffles. Many flowers can
be used to make
vinegars for cooking, marinades, or dressings for salad. Herbal flowers normally
have the same flavor as
their leaves, with the exceptions of chamomile and lavender blossoms, where the
flavor is usually more
subtle.
Cautions
Not all flowers are edible; some may taste bad and some are poisonous. Eat
flowers only if you are certain
they are edible. Consult a good reference book. An extensive list of poisonous
plants can be found at the
following Web site:
http://www.ces.ncsu.edu/depts/hort/consumer/poison/poison.htm. A flower is not
necessarily edible because it is served with food. A partial list of edible
flowers can be found in Table 1.
The flowers of most culinary herbs are safe to use.
Additional flowers that have been reported to be edible include: Black locust,
Robinia pseudoacacia;
Cattails, Typha spp.; Clary sage, Salvia sclarea; Common milkweed, Asclepias
syriaca; Coriander,
Coriander sarivum; Fuchsia, Fushia x hybrida; Gardenia, Gardenia jasminoides;
Garlic, Allium
sativum; Garlic chives, Allium tuberosum; Gladiolus, Gladiolus hortulanus;
Hyssop, Hyssopus
officalis; Leek, Allium porrum; Lemon, Citrus limon; Marjoram, Origanum vulgare;
Marsh mallow,
Althaea officinalis; Mustard, Brassica spp.; Nodding onion, Allium cernuum;
Peony, Paeonia
lactiflora; Orange, Citrus sinensis; Oregano, Origanum vulgar; Pineapple guava,
Acca sellowiana;
Plum, Prunus spp.; Radish, Raphanus sativus; Redbud, Cercis canadensis; Rose of
Sharon, Hibiscus
syriacus; Safflower, Carthamus tinctorius; Spiderwort, Tradescantia virginia;
Strawberry, Fragaria
ananassa; Water hyacinth, Eichhornia crassipes; Water lily, Nymphaea odorata;
Winter savory,
Satureja montana; Yucca, Yucca spp.
Pesticides for use on fruits and vegetables have undergone extensive testing to
determine the waiting
period between treatment and harvest and potential residuals on food. Pesticides
used on flowers and
ornamentals have not been evaluated to determine their safety on food crops. Do
not eat flowers from
florists, nurseries, garden centers, or flowers found on the side of the road.
Consume only flowers that you
or someone else have grown specifically for that purpose. If you have hay fever,
asthma or allergies, it best
not to eat flowers since many allergies are due to sensitivity to pollen of
specific plants. It's best to
introduce flowers into your diet one at a time and in small quantities.
Growing Edible Flowers
Growing edible flowers is essentially the same as growing flowers for ornamental
purposes. Most flowers
require a well-drained soil with a pH around 5.5 to 6. Soil test. Use a 2- to
3-inch layer of mulch to
reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and
reduce the amount of soil
splashed onto the plant during a heavy rain. Irrigate to keep plants actively
growing and flowering; most
plants will need 1 inch of water per week. If possible, avoid overhead
irrigation because moisture on the
leaf surface for extended periods of time can increase the chances of disease
development. Irrigating with
a soaker hose works well.
Chemicals for pest control should be avoided, if possible. Hand-pick harmful
insects. Beneficial insects,
such as lady beetles and praying mantids, can be used to decrease insect
populations. Growing different
flowers together provides diversity to support a good beneficial insect
population and keeps pest problems
low. Many gardeners locate their edible flower garden away from other plants to
avoid chemical spray
drift. Many edible flowers can be successfully grown in containers.
Harvesting Flowers
Flavor can vary with growing conditions and cultivars. Conduct a taste test
before harvesting large
amounts of a particular flower. Flowers should be picked in the cool of the day,
after the dew has
evaporated. For maximum flavor choose flowers at their peak. Avoid flowers that
are not fully open or
that are past their prime. To maintain maximum freshness, keep flowers cool
after harvest. Long-stem
flowers should be placed in a container of water. Short-stemmed flowers, such as
borage and orange
blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic
bag, and stored in a
refrigerator. Damp paper towels placed in the plastic bag will help maintain
high humidity.
Because pollen can distract from the flavor, it's best to remove the pistils and
stamens. Pollen may cause
an allergic reaction for some people. Remove the sepals of all flowers except
violas, Johnny-jump-ups,
and pansies. For flowers such as calendula, chrysanthemum, lavender, rose,
tulip, and yucca, only the
flower petals are edible. The white base of the petal of many flowers may have a
bitter taste and should be
removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.
For Further Reading
Belsinger, Susan. 1991. Flowers in the Kitchen. Interweave Press; Loveland,
Colorado.
Barash, Cathy Wilkinson. 1997. Edible Flowers: Desserts and Drinks. Fulcrum
Publishing;
Golden, Colorado.
Barash, Cathy Wilkinson. 1993. Edible Flowers From Garden to Palate.
Fulcrum Publishing;
Golden, Colorado.
Herst, Sharon Tyler. The Food Lover's Companion, 2nd edition. Barrons
Educational Service
Inc.
Kowalchik, Claire and William H. Hylton, editors. 1987. Rodale's
Illustrated Encyclopedia of
Herbs. Rodale Press, Inc.; Emmaus, Pennsylvania.
Peterson, Lee Allen. 1977. Edible Wild Plants. Houghton Mifflin Company;
New York.
Shaudys, Phyllis V. 1990. Herbal Treasures. Garden Way Publishing; Pownal,
Vermont.
Table 1. Edible Flowers
Common name Scientific name
Flavor; Color
Comments
Anise hyssop Agastache foeniculum
Anise; Lilac
Self seeding perennial
Apple Malus spp.
Floral; White to pink
Eat in moderation since flowers contain cyanide precursors
Arugula Eruca vesicaria sativa
Spicy;White
Annual; once flowers form the leaves become bitter
Basil Ocimum basilicum
Herbal; White, lavender
Annual
Bachelor's button Centaurea cyanus
Vegetal;White, pink, blue
Annual; petals are edible; the calyx is bitter
Bee balm Monarda didyma
Minty, sweet, hot; Wide range
Perennial
Borage Borago officinalis
Herbal; Blue
Annual; use with nasturtium; use sparingly -- diuretic effects
Broccoli Brassica officinalis
Spicy Green
Annual
Calendula Calendula officinalis
Slightly bitter; Yellow, orange
Annual; most often used for color rather than flavor
Chamomile Chamaemelum noblis
Sweet apple; White
Perennial; drink tea in moderation -- contains thuaone; ragweed sufferers may
be allergic to chamomile
Chervil Anthriscus cerefolium
Herbal; White
Annual
Chicory Cichorium intybus
Herbal; Blue
Perennial
Chives Allium schoeonoprasum
Onion; Lavender-pink
Perennial; avoid eating whole flower; taste can be overwhelming
Chrysanthemum Chrysanthemum spp.
Strong;
Perennial Use the florets; strong flavor
Dandelion Taraxacum officinale
Sweet, honey-like; Yellow
Perennial; use young flowers, mature flowers become bitter; flowers close after
picking
Daylily Hemerocallis spp.
Vegetal, sweet; Wide range
Perennial; may act as a diuretic or laxative; eat in moderation
Dianthus Dianthus spp.
Sweet clove flavor; Wide range
Perennial; remove the narrow base of the petals (bitter)
Dill Anethum graveolens
Herbal; Yellowish-green Annual
Elderberry Sambucus canadensis
Sweet; White
Perennial; do not wash flowers since it removes much of the flavor
English daisy Bellis perennis
Mildly bitter; Pink
Perennial; ray flowers have a mildly bitter taste
Fennel Foeniculum vulgare
Mildly anise; Yellow-green
Normally grown as an annual
Hibiscus Hibiscus rosa-sinensis
Mildly citrus; Rose, red
Showy edible garnish
Hollyhock Althea rosea
Vegetal; White, pink, red
Showy edible garnish
Honeysuckle Lonicera japonica
Sweet; White to pale yellow
Perennial; do not use other honeysuckle flowers
Johnny-jump-up Viola tricolor
Wintergreen; Purple and yellow
Annual; the petals have little flavor unless the green sepals are included;
contain saponins and
may be toxic in large amounts
Lavender Lavendula spp.
Sweet, perfumed flavor; Lavender
Perennial; use sparingly due to intense flavor; lavender oil may be poisonous
Lilac Syringa vulgaris
Varies; Lavender
Wide variation in flavor -- from no flavor to green and herbaceous to lilac
Linden Tilia spp.
Honey-like;White
Frequent consumption of linden flower tea can cause heart damage
Lovage Levisticum officinale
Celery; White
Perennial
Marigold Tagetes patula
Bitter; Yellow, orange
Annual; Lemon Gem and Tangerine Gem have the best flavor
Mint Mentha spp.
Minty; Purple
Perennial; each type of mint has its own unique flavor
Nasturtium Tropaeolum majus
Spicy, peppery; Wide range
Annual
Okra Abelmoschus esculentus
Vegetal; Yellow
Annual
Pansy Viola xwittrockiana
Vegetal; Wide range
Annual; has a slightly sweet green or grassy flavor; petals have a mild flavor;
whole flower has a wintergreen flavor
Passion flower Passiflora spp.
Vegetal; Purple
Vine; showy flowers best used as a garnish
Pineapple sage Salvia elegans
Sweet, fruity; Red
Perennial; flavor has a hint of mint and spice
Red clover Trifolium pratense
Sweet; Red
Annual; raw clover flowers are not easily digestible
Rose Rosa spp.
Perfumed; Wide range
Perennial: remove the white, bitter base of the petal
Rosemary Rosmarinus officinalis
Herbal; Blue
Perennial
Sage Salvia officinalis
Herbal; Purple-blue
Perennial
Scarlet runner bean Phaseolus vulgaris
Vegetal; Purple
Annual; flower only last one to two days
Scented geraniums Pelargonium spp.
Varies; Wide range
Perennial; the flavor is usually similar to the scent of the leaves
Signet marigold Tagetes signata
Spicy, herbal; Yellow
Annual; may be harmful if eaten in large amounts; other marigolds are edible
but have a tangy to bitter flavor
Snapdragon Anthirrhinum majus
Bitter; Wide range
Annual; use as a garnish
Squash Curcubita pepo
Vegetal; Yellow
Annual
Sunflower Helianthus annuus
Varies; Yellow
Annual; flower is best eaten in bud stage when it has an artichoke flavor;
petals of open flowers have a bitter- sweet flavor; pollen can cause a reaction
for some people
Sweet woodruff Galium odoratum
Sweet, nutty, vanilla; White
Can have a blood thinning effect if eaten in large amounts
Thyme Thymus spp.
Herbal; White
Perennial herb
Tulip Tulipa spp.
Vegetal; Wide range
Bulb; good stuffed
Violet Viola odorata
Sweet, perfumed; Purple, white
Perennial; use candied or fresh
Published by
North Carolina Cooperative Extension Service
Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914.
Employment
and program opportunities are offered to all people regardless of race, color,
national origin,
sex, age, or disability. North Carolina State University at Raleigh, North
Carolina A&T State
University, U.S. Department of Agriculture, and local governments cooperating.
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