Photo: andreadg / Flickr

Eating flowers? You may wonder. Yes, like many other parts of plants, flowers can also be eaten. People have been eating flowers for thousands of years. In Middle Eastern and Asian cuisine, edible flowers are popular, but they have fallen out of use in most western cooking – 500 years ago, marigold salad was eaten regularly in Europe. Today, you can revive this way of cooking and add a dash of colour and originality to many dishes by adding some edible blooms. But before you set out into the garden, here are some pointers to keep in mind when choosing edible flowers.

Identification

The best way to become familiar with edible plants is to buy a book on the topic. Certain edible flowers look similar to ones that are poisonous (for example, the deadly foxglove looks similar to the edible comfrey), so be sure to identify flowers correctly before preparing them. Also, certain flowers only become edible after they are prepared a certain way. In some species the entire flower is edible, but this is not always the case.

Using flowers that are safe to eat

Flowers from florist shops usually get treated with pesticides or harmful fertilizers, so never buy from them. So, it’s safer to order edible flowers from specialist growers, or grow your own. Pollen allergy sufferers should beware, as eating flowers may cause a reaction. After you have obtained your flowers, wash them thoroughly and pat them dry. It’s best to eat flowers as soon as they’re picked but you can store them in the fridge for up to three days.

Types of edible flowers

A vast number of flowers are edible. These include rose petals, courgette blossoms, lavender blossoms, day lilies, dianthus, cornflowers, nasturtiums, violets and pansies, among many others. Some, such as the sweet-tasting lavender blossoms can be added to desserts, while sweet day lily petals and peppery nasturtiums can be added to salads. Courgette blossoms can be stuffed or battered and deep-fried.

Adding flowers to your cooking can add new dimensions of both colour and subtle flavour to your cooking. It’s the perfect way to liven up old dishes and learn some new recipes at the same time.

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