There may be some people who are not familiar with edible flowers. As the term suggests, these kinds of flowers can be eaten. But, some are not aware that there are flowers which are poisonous and dangerous to the health when eaten. And so it is important that we familiarize ourselves with the different kinds of edible and poisonous flowers.
Appetizers, soup, main entrees, or desserts – you name it – edible flowers are safe and interesting ingredients in many recipes. There are edible flowers that you may have heard of or you are already familiar with; however, more often that not, you may have used some already which you thought are herbs, but the truth is, they are actually edible flowers.
Some of the edible flowers are nasturtium, which has a peppery flavor and its buds are usually pickled; pansies, which taste mildly sweet to tart in flavor; hibiscus, which is normally boiled for a beverage and snapdragon, which has a bitter taste.
But not all edible flowers can be eaten entirely. A sample of this is the yucca. Only the petals and fruits are edible. Its other parts contain poisonous substances. As mentioned earlier, there are edible flowers that you have probably used but you thought they were organic herbs. These are rosemary, mint, and jasmine.
Just like plants, edible flowers can also be planted in your own garden. Aside from the benefit of growing your own ingredients, edible flowers add color and accent to your garden. You don’t really need hundreds of square meters of land in order to tend them. In fact, you can grow them in a plant box or in a container, but this is generally best for the kinds of flowers that grow annually or otherwise easily wither. While some, like mint and rose, are best grown in the ground because they are perennials as well as being edible flowers, which means they last indefinitely or as long as you or mother nature takes good care of them.
And so we come to our first rule in growing edible flowers. Make sure of which kind of edible flower you are going to grow whether it is perennial or annual. The second rule is, you should choose those which you will likely use often. Thirdly, thoroughly check the soil you are going to use. If you want to grow the best tasting edible flowers, make sure that the soil is clean and the fertilizers you put in are organic.
In harvesting, the best time is at its growing peak and in the morning when the dew has already evaporated. It is also important to keep them cool after harvesting. Long-stemmed flowers must be placed in a vase with fresh cold water while short-stemmed flowers must be placed in plastic bags or damp paper towels and then refrigerated.
The ten easiest edible flowers to grow are lavender, chamomile, calendula, borage, chives, antique roses, sweet violet, pansy, Johnny-jump-ups, and nasturtium. Give them a go and let me know how you get along.