Soil Born Savories

Summer is a great time to entertain, whether it is an elaborate bash to commemorate nuptials or a small gathering with close friends around the barbeque.  It is a time to commune with family, have cold beverages and delicious fresh foods possibly while nestled snuggly in an intimate backyard setting or for a picnic in a sprawling park.  With the combination of food, friends and family plus taking advantage of the mild temperatures and the colorful bevy of blooms peppering gardens and parks all over Lawrence, it is truly a time to celebrate.   

But why leave those blooms rooted in the soil when many of them can be enriching your dishes, pleasing your palate and livening up your table, edible flora is quite in vogue and a tantalizing taste explosion.  Civilizations have been enjoying the unique tastes of edible blooms for centuries in cooking, from Martha Washington, to the Ancient Greeks and Romans and Queen Elizabeth I.  In fact many of us eat flowers without even knowing it, broccoli and cauliflower are underdeveloped flower buds.  Saffron comes from the stamen of the crocus flower.  Wide arrays of teas are laced with roses, chamomile and other flowers.  Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. 

Edible flowers can be used as a garish or as an integral part of a recipe.  They can be fried in a light batter, used in stir fry dishes or stuffed, candied, frozen in ice, made into jellies and jams, infused in vinegar, added to teas or wines, minced and combined in a cheese spread, herbal butters, pancakes, crepes and waffles.  The possibilities are endless.  If you are going to eat flora it is always best to know where it came from, so plucking them out of your own garden is generally preferred knowing they have not been sprayed with chemicals or venturing out to the local farmer’s market is usually a safe alternative.  Do not purchase flowers from a florist; most bouquets have some level of toxins, which is not a good idea to ingest.  Allergy sufferers should avoid eating flowers.

Edible flowers are delicate and generally do not fare well when stored for any length of time, so pick them and consume them as quickly as possible.  Be sure to wash the flower gently with water and pat it dry; remove the petals (which are usually the most flavorful part of the plant).  Although, some flora boast edible stems and leaves it is always best to double check which parts of the plant are best to eat.

So, if you were to take a gander in your garden in search of flora to consume for that July 4^th celebration, what might you find?  Here is a smattering of the options any gardener might have at their fingertips.

• Alliums - Known as “flowering onions”, there are around 400 species from giant to petite and all members of the genus are edible.
• Apple Blossoms – These pretty blooms are a lovely accompaniment to fruit dishes and make a delicious and beautiful candied garnish.
• Bee Balm – Or Monarda, wild bee balm tastes like oregano and mint.  The flavor is reminiscent of citrus with soft mingling of lemon and orange. 
• Borage – This annual grows 2 to 4 feel tall with purplish blue, star-shaped flowers.  Borage adds a cucumber taste to salads, dips, cold soups; the flowers are also wonderful frozen in ice cube trays to decorate drinks.
• Calendula – Or Pot Marigold, this annual was a favorite in medieval cooking pots.  They grow 20 inches tall with pale yellow to deep orange flowers.  Sometimes called ‘Poor Man’s Saffron’ Calendula has a slightly bitter taste.  Try the petals in soups, egg dishes, stews, rice dishes and with cheese and poultry.
• Carnations – Try steeping into wine, candy or use as cake decorations.  The surprisingly sweet petals are a taste treat, Dianthus, a smaller version of carnations have a nutmeg scent to them and are equally as tasty.
• Chamomile – An annual with tiny daisy-like flowers that grows 1-2 feet tall.  Chamomile has a sweet apple flavor and aroma which makes it ideal in tea.  Steep 2 to 4 teaspoons of fresh flowers with a cup of boiled water.
• Chives – A perennial that grows 1-2 feet tall with pink and lavender flowers that have enhanced dishes for centuries.  Break apart chive florets to add a mild onion flavor to breads, casseroles, potatoes, herbed butters and eggs.
• Chrysanthemums – Boast a tangy, slightly bitter flavor ranging in colors from red, white, orange and yellow.  They taste faintly peppery and the petals should be blanched first before scattering on a salad or infusing into vinegar.
• Dandelions – Next time you are cursing these yellow flowers while plucking them from the garden, you might consider saving them to eat.  The flowers are sweetest when picked young, they have a sugary honey-like flavor.  Dandelions are good raw or steamed with the petals sprinkled like confetti into rice.
• Hibiscus – Have a cranberry-like flavor with citrus overtones, although they are slightly acidic so use them sparingly.
• Lavender – A perennial with delicate purple blooms.  Although, not all lavenders have the same taste qualities.  A popular choice for consuming is Lavandula angustifolia, it combines well with rosemary and thyme in chicken and lamb dishes.  Add a teaspoon to cake and cookie recipes, keeping in mind that a little lavender goes a long way, too much taste soapy.
• Nasturtium – This annual has brilliant orange, pink and yellow cup-like flowers.  It is said that Thomas Jefferson favored these in his salads.  They add a peppery taste to greens, herb vinegars, sandwiches and pizzas.  The immature pods can be picked and used as a substitute for capers.
• Rose – The allure of the rose in dishes dates back to Ancient Romans.  The older species are considered best for taste like Rosa rugosa and Rosa gallica.  Also the thinner the petal the more pungent the rose.  Petals add flavor to jellies, honey, vinegars and salads.
• Scented Geraniums – The flower flavor tends to mimic the variety, for example, a lemon-scented geranium would have lemon-tasting flowers.  They range from citrus to spice to fruits and flowers.  Try sprinkling them on top of desserts or in a punch, they are also wonderful frozen in ice.  Note: Citronelle variety may not be edible.
• Sweet Violet, Johnny-jump-up, Pansy – These three violas are old-fashioned culinary favorites that bloom well into the cool temperatures.  Sweet Violets are a perennial with purple and white blooms.  Johnny-jump-up and Pansies are annuals.  These pretty flowers add sweet, perfumed or winter green flavor to salads, fruits and vegetables.  Try floating in a punch bowl or candy the petals for an elegant addition to cakes and cookies.
• Yucca Petals – The white Yucca flower is crunchy with a mildly sweet taste with a hint of artichoke flavor.

Next time you are entertaining or taking a dish to a pot luck, go peruse the garden for that added “oomph” to any dish and an eye-opening conversation starter with most party guests.