Expanding Options for Edible Blooms in Gardening
Get ready to add a touch of nature to your dishes with these edible flowers! From chives to courgettes, mint, and runner beans, their blooms are as tasty as they are pretty. Use them in salads, drinks, and even stuff them with cheese for a unique treat.
Just beware, not all flowers are safe to eat. Some, like narcissus and foxgloves, can be toxic, so never eat a flower unless you're certain it's safe.
Edible flowers pack a nutritious punch,with many high in vitamins A and C, and rich in antioxidants. They're a delicious way to boost your immune system!
Want to grow your own edible flowers? You can sow most edible flowers, such as chamomile, chives, cornflowers, courgettes, and marigolds, from seed. Simply plant them in the ground or a pot, whether alone or with other flowers or vegetables. The sunnier the spot, the more flowers you'll get!
Some plants, like chamomile and chives, are perennials, while others, like cornflowers and marigolds, are annuals. Courgettes are tender and should be started indoors in April, then planted outside after the last frost.
Not all edible flowers are created equal. Some, like bergamot, lavender, and pinks, are easy to grow from plug plants or young plants. Roses and scented pelargoniums are best bought as plants, and pelargoniums will need to be brought indoors during the winter months.
Regular picking encourages more blooms, so be sure to harvest your flowers on a dry morning for the best flavor. With courgettes, only pick the male flowers to avoid reducing your vegetable harvest. These grow on long, thin stalks, while female flowers have a baby courgette attached.
Avoid eating any blooms that may have been sprayed with pesticides. If you're unsure, optical for flowers you've grown yourself.
To keep your edible flowers fresh, store them in the fridge in a plastic bag for a couple of days, or crystallize them for several months. Be creative and use them to add a burst of flavor to your favorite dishes!
Try these delicious edible flowers in your culinary creations:
- Bergamot: Considered a delicacy in some circles. Its flavor has a subtle sweetness that's perfect for adding to teas and salads.
- Courgette: Courgette flowers are a delicacy and can be deep fried or filled with cream cheese for a indulgent dish.
- Cornflower: Cornflowers have a spicy, almost clove-like flavor, making them great for salads and garnishes.
- Chamomile: Chamomile flowers have a warm, apple-like flavor. Use them fresh or dried in teas.
- Rose: Rose petals have a wonderful fresh flavor. Use them fresh or crystallized on cakes, or gently simmer them in water to make your own rosewater.
- Chives: Chive flowers have a spicy, oniony flavor. Add them to salads and soups for a kick.
- Primrose: Crystallizing primula petals creates a pretty decoration for cakes.
- Lavender: Use lavender sparingly in cakes and biscuits, or in lemonade for a unique, floral twist.
- Viola: Violas have a mild, sweet flavor. Sprinkle the petals on salads, or crystallize the flowers whole for cakes.
- Pinks: Pinks have a spicy, clove-like taste. Use them to perk up salads.
Edible flowers offer a nutritious boost to your diet, packed with vitamins A and C, and antioxidants, serving as a delicious way to strengthen your immune system.
You can grow your own edible flowers from seed, with plants like chamomile, chives, cornflowers, courgettes, and marigolds being easily cultivated. Some plants, such as chamomile and chives, are perennials, while others like cornflowers and marigolds are annuals.
Be cautious when picking edible flowers, as some can be toxic. Always ensure a flower is safe before consumption. Some edible flowers, like bergamot, lavender, and pinks, are easy to grow from plug plants or young plants. Others, such as roses and scented pelargoniums, are best bought as plants.
To maintain your edible flowers' freshness, store them in a plastic bag in the fridge for a few days, or crystallize them for several months. Get creative and use them to enhance the flavor of your favorite dishes!
