|Spring, our favorite season, begins today. We’re celebrating with a floral flourish.
Look for edible flowers at stores that carry specialty produce. Not all flowers are edible (or tasty), but there’s quite a variety to choose from. (If you want to use flowers from your own garden, it’s OK as long as they are pesticide-free.)
Flowers are used in many types of cooking: Asian, East Indian, European and Middle Eastern cuisines are flower-friendly. Flowers in food were popular in Victorian England. They were eaten by the early settlers in America—anything that could be eaten, was. The first recorded mention of edible flowers comes from 140 B.C.E.!
If edible flowers sounds like a strange concept, remember that lavender (used in everything from ice cream and syrup to scones and tea, not to mention liqueur) and candied violets are popular accents in our cuisine. Squash blossoms, stuffed and fried in light batter or cornmeal are a delicacy served in fine restaurants. In addition to eating sunflower seeds, try the petals!
- Scatter them in salads or anywhere you’d like a peppery flavor accent.
- Using them as plate décor.
A colorful spring salad embellished with
edible flowers. Photo by Kelly Cline | IST.