Edible flowers are a great way to change up your meals
Adding edible flowers to your meals can add a unique twist to your regular meals by adding new flavors and looking visually appealing. If you were unsure as to which edible plants to be growing and using in your cooking, you’re in the right place as we’re about to take you through an edible flower guide.
The following flowers are can be eaten and added to your food:
- Begonia – citrus flavors
- Bee balm – minty flavors
- Calendula – spicy and a little bitter
- Hibiscus – have a slight citrus flavor
- Pansy – full of wintergreen flavors
- Sunflower – taste similar to artichokes
- Violet – aromatic and sweet flavors
There are also garden vegetables and herbs that produce edible flowers
Some common garden vegetables that grow edible flowers include:
- Arugula – produces spicy blossoms
- Radish – create flowers with a peppery taste
- Scarlet runner beans – crunchy with a mild flavor
The following herbs have flowers that you can eat:
There are also a couple wild herbs that blossom edible flowers, these include chicory and dandelion.
Harvesting your edible flowers is actually pretty easy
First of all, make sure you pick flowers that you have not sprayed with fertilizers or pesticides as they can cause harm if consumed. Before you pick out the flowers you want to use, taste them. It’s recommended to only use flowers that are blossoming at their peak. You should also pick them after the dew has passed and ensure you use the flowers the day you pluck them.
Store flowers with short stems in paper bags and a damp paper towel in the fridge. Long-stemmed flowers should remain in water; alternatively, you could store them in airtight containers after they’ve been dried.
You can start experimenting with different types of flowers and how well they go with various kinds of meals. It can add a completely unique dimension to your food that also put your garden to use too!