Edible Flowers
It is generally believed that nourishing foods consist of fruits, vegetables, nuts, greens, and proteins. But have you ever considered flowers? They are exquisite extensions of plants, fortifying the pollinating community of birds, bees, and other wildlife. We tend to forget that some flowers are edible, full of vitamins and minerals, antioxidant and anti-inflammatory properties, and are a beautiful way to elevate any dish. There are up to a hundred varieties to grace your plate.
It is essential though to correctly identify a flower to deem it safe before ingesting.
Source: forsythfamilymagazine.com/eat-the-flower-its-good-for-you; alayanaturals.com/blogs/news/a-guide-to-edible-flowers
| Name | Description |
| Nasturtium | These showy flowers have a sweet, peppery tang. The leaves are also edible, delicious in salads while providing a high concentration of vitamin C. |
| Violet | Sweet and aromatic, the blue, purple, white, and yellow flowers—high in vitamins A and C—help alleviate pain, reduce headaches, and sooth coughs due to their mucilage content. |
| Tulip | Rather than eating a stuffed pepper, try a stuffed tulip! The flavor depends upon the color. Red petals are sweet, while white have a slight pepper aftertaste. |
| Hibiscus | The large colorful blossom has properties to boost the immune system, treat inflammation, and prevent cell damage. Often used as an ingredient in teas, it is similar in taste to the pomegranate. |
| Rose | Rose petals have a refreshingly sweet, smooth texture, rich in vitamins and antioxidants. Consider sprinkling the petals on a salad, or use to improve the flavor of water. |
| Squash blossom | These bright yellow and orange flowers are high in vitamins C and A, calcium and iron. Delightful stuffed, baked, or added to soups and salads. |
Recipe – Edible Flower Salad
Ingredients
5 cups mixed greens
½ sweet onion or 2 small shallots, thinly sliced
4 radishes, sliced
2 Tbs. pine nuts, pistachios, or sunflower seeds
Edible flowers
Lemon Basil Vinaigrette
⅓ cup olive oil
2-3 Tbs. fresh lemon juice
1 Tbs. lemon zest, or to taste
⅛ tsp. salt
¼ tsp. garlic powder or small garlic clove
⅓ cup packed fresh basil
Process
Blend all dressing ingredients until smooth. Arrange salad in a bowl and, just before serving, drizzle with desired amount of dressing and toss. Sprinkle nuts or seeds and flowers over salad. Beautiful and delicious.