Ask a Dietitian

As seen on BCTV Noon News July 19th 2005

EDIBLE FLOWERS

Spring is in the air, and flowers are blooming, and what could be better than going for a stroll and picking a bouquet of flowers…for dinner. That’s right, many varieties of flowers not only look beautiful in a vase on the table, they also look great on your plate. Edible flowers can be used as garnish and in salads and desserts, adding color and flavour to your meal.

Edible flowers:  Angelica, anise hyssop, arugula, bachelor’s button (cornflower), bee balm, borage, calendula, marigolds, carnations, chicory, chrysanthemums, clover, dandelions, dianthus,m elderberry, fennel, fuchsia, gardenia, geraniums, gladiolas, hibiscus, hollyhock, snapdragon, jasmine, Johnny-jump-ups, lemon verbena, lilacs, linden, nasturtiums, okra, petunias, primrose, radish, roses, safflower, sunflower petals, scarlet runner bean, scented geraniums, sorrel, sweet woodruff, squash blossoms, tulips, violets, violas, daisies, pansies, roses, and yucca petals. As well, the blossoms of many herbs are edible and offer a flavour much like that of the herb itself. Oregano, thyme, basil, chive, marjoram, mint, sage, dill, rosemary and lavender all have beautiful and tasty flowers. Fruit tree blossoms such as apple, almond, lemon, orange, peach and plum are also edible and have a mild sweet and fruity flavour.

Inedible flowers 

Be cautious when eating flowers, as not all are edible, in fact some are toxic. Daffodils, sweet pea, calla lilies, poinsettias, iris, hyacinths and buttercups are flowers that are toxic and best left in the garden or a vase, not on your plate.

Source

Where your flowers come from makes a difference. Choose flowers from your own garden or buy flowers grown specially for eating at a farmers market or specialty grocery store. You should not add flowers from a florist to your food, nor should you pick flowers from the roadside, which can be covered in car exhaust, dirt and other contaminants.

Culinary Uses

I love to decorate a dessert with flowers such as fruit salads with mint leaves and the flower or chocolate cake and pansies or violets.  Rose petals are lovely on a pudding or sponge cake.  Sprinkle basil or sage flowers on grilled fish with salsa.  Try nasturtiums in a green salad with mango and bell peppers.  You will shock guests if you serve them dandelions with dandelion greens on a salad but they are edible (just a little bitter).  Sprinkle oregano or thyme flowers on a low cal pasta instead of parmesan.  Many edible flowers are perfect just as a garnish for a plate or cocktail such as apple blossoms for an apple martini or tulips or gardenias as a plate garnish.

Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!