A Guide for Preparing and Eating Flowers

Flowers were cooked in ancient Rome, and have been used for many years by the Chinese, Middle Eastern, and Indian cultures. Supposedly audiences snacked on stewed primroses and drank rose and refreshing drinks made from carnations while watching early Shakespeare plays. An early account of a medieval feast tells of venison seasoned with marigolds, roses gracing the stews and salads containing wild onions and violets. Edible flowers were extremely popular during Queen Victoria’s reign.

Edible flowers have been in America’s kitchens since colonial days. English settlers used them for medicines, teas, flavorings, cakes, preserves, jams, jellies, fragrance, and garnishes for salad. Asian commonly use day lilies, Indians rose petals and Italians Squash Blossoms.

Sautéed Squash Blossoms

Briefly rinse the large exotic blooms of Butter blossom squash or zucchini squash in cold, salted water (preferably sea salt), drain, and shake dry. Dip the flowers in egg and dip in Italian seasoned bread crumbs. Place in hot oil and sauté until golden brown on both sides. Drain on paper towels and salt and pepper to taste. Sprinkle with parmesan cheese while still hot. Four blossoms equal one serving. If you serve this with salad, sprinkle the salad with Nasturtium flowers. Enjoy.

Innovative cooks and restaurant chefs are reviving the elegance. Why not try some in a simple dish? A simple dish will allow for the introduction of a new flavor without the taste buds being overwhelmed. Slowly introduce the palate to a new flavor. A few rose petals tossed into an ice tray to freeze and place into punch later adds color and a festive flair. An edible flower garnishing a dish or plate will not only add eye appeal, but nutrition.

We have been eating flowers for years and maybe not even realizing it. Broccoli, cauliflower, artichoke, anise, basil, dandelion, dill, fennel, chamomile, mint, okra, sage, and thyme are all flowers. Most of these contain numerous vitamins, minerals, antioxidants, enzymes, and antibacterial properties. Improving our knowledge base of flowers will give us more options to partake of nature’s goodness, and improve the appearance of our meals.

Poisonous Plants

Remember there are more poisonous plants than edible ones. The following is a list of commonly grown poisonous plants that should not be eaten:

• Aconite
• Anemone
• Anthurian
• Autumn Crocus
• Azalea
• Boxwood
• Buttercup
• Butterfly Weed
• Caladium
• Calla Lily
• Carolina Jasmine
• Castor Bean
• Cherry Laurel
• Chinaberry
• Clematis
• Daffodil
• Deadly Nightshade
• Delphinium
• Dumb cane
• Elephant Ears
• False Hellebore
• Four O’clock
• Fox Glove
• Gardenia
• Gloriosa Daisy
• Heavenly Bamboo
• Horse Chestnut
• Hyacinth
• Hydrangea
• Iris
• Ivy
• Jessamine
• Jimson Weed
• Jonquil
• Lantana
• Lily of the Valley
• Lobelia
• March Marigold
• May Apple
• Mistletoe
• Morning Glory
• Nightshade
• Oleander
• Periwinkle
• Poinsettia
• Poison Hemlock
• Potato
• Privet
• Rhodendron
• Schefflera
• Star of Bethlehem
• Sweet Pea
• Tobacco

Caution

It is advised to be certain of the identity of the flower before making it a part of the menu. The consumer needs to be selective of the growth environment and harvest. Plants should not be harvested from unknown sites, as they may have been sprayed with harmful chemicals.