Please Eat The Daisies

By Dr Katherine Aaron

Who said that food allergies meant boring food? Rotate some bright and tasty flowers into your diet and give your meals some zip! Eating flowers in America today is unusual but it was a common practice of our ancestors. In some cultures flowers are still a regular part of their diet. As a matter of fact, broccoli and artichokes are really flower buds. So if you've eaten one of those you're well on your way to becoming a full-fledged flower eater!

There's nothing like adding savory or sweet flowers to wake up a dull dish on those days when your regular spices aren't in your daily food groups. The flavor of flowers range from snappy hot to softly sweet. You'll have fun experimenting with the new tastes while enjoying the beauty of using them as garnishes. In addition to new options for flavorings you'll have a great new source of vitamin C and other nutrients. Always check the Botanical List of Food Families to find the flowers that you aren't allergic to and to know what days to eat which flowers.

Rules for Eating Flowers

* Only use organically grown flowers.
* Do not eat flowers picked from the roadside.
* Never eat flowers purchased at florists, garden centers or nurseries even if they tell you that it's organic.
* Be absolutely certain that you are eating the right flower. Proper identification of edible flowers is very important.
* Just eat the flower parts that are edible. For example, Honeysuckle petals are a sweet treat, but the leaves, stems and berries contain a toxin that you must avoid. Just because one part of the plant is edible doesn't dictate that the entire plant is safe to eat.
* For the best flavor, pick flowers at their peak and use them immediately.
* When trying a new flower, eating them in large quantities is not advisable. Raw flowers can be hard for some people to digest so go easy on them until you know how well you do with each type.
* If you are eating out, don't assume the flower on your plate is edible.

Preparation of Flowers

Do step 1 outdoors so you don't bring pollen inside your home.

1. Remove the pistils and stamens of larger flowers. That's the delicate leggy parts in the center of the flower. Not only do they generally usually have a bitter taste, this is where the pollen is located, which can cause allergic reactions in sensitive individuals.
2. Except for smallest of flowers, like borage and violets, you'll have to remove the sepal, receptacle and stem. That's all the green parts attached to the flower. It's usually easiest to pluck the petals out of the receptacle. If you're eating the bud or blossom trim it with a sharp knife as close to the petals as possible prepping it like you would an artichoke.
3. Wash gently but thoroughly.
4. If possible use them immediately.
5. For storage, gently wrap the cleaned flowers in a moist clean towel or between moist paper towels and refrigerate.

Uses for Edible Flowers

* Mix in salads or sprinkle small flowers on top.
* Toss some flowers into your simmering soup or stew pot then float some on the top of each serving for an edible garnish.
* Make hot or iced tea with them. Steep the flowers just as you'd steep regular tea. For days when there's nothing to drink on your food list but water, find a flower in the food group that you're eating from. There are many naturally sweet tasting flowers so you won't have to be concerned about adding sweeteners.
* Use them as seasonings. For example, the peppery taste of Nasturtiums make a great black pepper substitute and Carnations make a great clove substitute. As you experiment you'll find new and exciting ways to spice up your food family for the day.
*Stuff large flower blossoms. Here are two recipes with all ingredients from one food family. Chop and roast winter squash with crushed papaya seeds. Put a large spoonful of the roasted mixture into a squash blossom and tuck in the edges to seal it. Steam it for one to two minutes and serve. The Papaya seeds are hot and peppery, which gives a good contrast to the sweet winter squash and the squash blossom has a delicate overtone that blends it all together. A quick recipe is to stir fry thinly sliced zucchini in pumpkin seed oil and seasoned with crushed papaya seeds. Stuff this mixture into squash blossoms and eat right away or steam them first. Either way they’re a delicious treat.
* Use flowers as a natural food coloring. Food colorings on the market are made from synthetic chemicals. Use a blender or food processor to blend a few flowers into anything liquid from your recipe like eggs, milk, water, oil, etc.
* Make teas, jellies, jams, vinegars, oils, and baked goods with flower petals. These make wonderful and unique gifts to share, too.
* Put fresh petals in your glasses of water or tea.
* Garnish your dishes by decorating your meals with several flowers.

Edible Flower List

Borage
Calendula
Carnation
Clover
Dandelion
Day Lilly (can have a laxative effect)
English Daisy
Fruit Tree Blossoms: apple, citrus, peach, pear, etc.
Fuchsia
Gardenia
Gladiolus
Hibiscus
Honeysuckle
Jasmine
Johnny Jump Up
Lavender
Lilac
Marigold Nasturtium
Ox Eye Daisy
Pansy
Peony
Rose Squash Blossom
Sunflower Bud
Violet
Yucca

 

Bon Appetit!

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