EDIBLE FLOWERS
Edible Flowers have been popular for centuries. Some varieties are used medicinally (such as Echinacea), some have been used to add sweet taste (like clover), and some are primarily added to food for their beauty and to add interest (such as Daylily or pansy).
When eating blooms from the garden there are a few areas of concern:
- Be sure you know the bloom you are about to eat. There are many blooms that may cause problems. Not all blooms are edible, some are even toxic. For more information on poisonous plants visit www.cbif.gc.ca
- Do not eat blooms from gardens where pesticides or herbicides are used. Plants growing at the side of the road may also be sprayed.
- Be sure to inspect closely for insects or unhealthy blooms. Blooms are preserved best in a cool area. Washing blooms may remove colour or distort patterns on blooms, so pick good clean specimens.
- The fresher the bloom the better! Cut blooms just before serving. The best time to harvest is early in the morning after the dew has dried off.
- New additions to your edible bloom favourites should be tested one at a time, in small quantities to ensure safety in regards to allergic reaction. Removing the anthers and pistil will also help reduce the possibility of allergic reaction.
SUGAR FLOWERS
A way to preserve blooms for a few weeks is to sugar-coat them. This has been widely used for Rose petals, violets, pansy, daylilies and others.
Most of these flowers preserve best when the petals are removed from the bloom.
- 1 raw egg white – beat until frothy
- Very fine sugar
- Favourite edible blooms
Prepare flower petals:
- Dip each petal in egg white, on both sides. Tweezers can be used to handle the petal easier.
- Dip each petal on both sides in the sugar.
- Place on a sugared tray and place in the refrigerator.
- Allow to dry and harden in the refrigerator for 24-48 hours
- May be stored between sheets of wax paper in a cool dry place in an airtight container
The Daylily bloom itself does not have a strong flavour. It is however, crunchy, and the bloom is solid enough to support dips or even to hold food like a miniature bowl. The daylily comes in a variety of sizes, a multitude of colours, and have a large range of blooming times so they are available for most of the summer.
Daylily blooms last only one day so if you pick only the ripe bloom off a stalk the plant will not suffer. Most stalks will produce 10-12 blooms and some plants will have multiple stalks. This will give you a supply of new flowers every day or two for several weeks with a regular daylily and many more for plants that are rebloomers or everblooming daylilies.
Another advantage to daylilies is that they grow well under the same conditions as most herbs (sunny), and as such they make a good companion plant in the average Kitchen Garden.
I would love to hear from you! Send me any new recipes you may have and I will add them to this page with your name.
This salad is light, sweet, fruity and pleasant to the eye!
- Mixed Spring Greens About 4 cups
- 2 Stalks of Celery
- 2 Green Onions sliced
- 1 can Manadarin Oranges
- 2 tbsp sugar
- 1 tbsp Parsley
- dash of Pepper
- 6-8 Daylily Blooms
Dressing:
- ¼ cup vegetable oil
- 2 tbsp Raspberry Vinegar
- ½ tsp salt
- dash of red pepper sauce
- 2 tbsp sugar
- 1 tbsp parsely
- dash of pepper
This salad can be made ahead of time. Put greens, green onions, and celery in a plastic bag and keep refrigerated until use. Drain oranges well. Mix dressing and store separately. Daylilies may be used whole (smaller varieties), or separated into petals for larger varieties. Remove anthers and pistol and add to salad after salad has been tossed with the dressing and serve.
Daylily Blooms – remove anthers and pistol and use as cups for ambrosia
- 1 bag miniature marshmallows
- 1 large can of Pineapple chunks – well drained
- 1 7oz. pk. Of flaked coconut
- 1 can mandarin oranges
- 1 jar maraschino cherries
- 1 large tub of Sour Cream
- 2/3 cup of mayonnaise
- 2 cups of sliced almonds or pecan pieces
Mix together
Chill for 4-6 hours
Chocolate Dip – My Kids and Grandchildren love this one!
- 8 oz. semi-sweet chocolate
- 1/3 cup evaporated milk
Heat both ingredients over low heat in a sauce pan until melted. Stir constantly with a wooden spoon. Some of the evaporated milk can be replaced with a liqueur such as Irish cream, orange liqueur, Rum or peppermint schnapps for a different flavour.
Yogurt Dip
Any of your favourite yogurt favour can be used as a dip for fruit sections and Daylily Blooms
Vegetable Dips
Daylilies are an excellent addition to your next Vegetable Platter. As the flavour of the bloom is very mild, they can be dipped into an of your favourite Vegetable Dips, and will add great colour to your Plates of Veggies.
My son and I have a very special Daylily recipe, and its very simple.
- 4 daylily blooms with stamens taken out
- Sherbert of your choice
Arange daylily "cups" into dessert bowls and add small scoops of sherbert into the "cup"
Eat sherbert and flower petals and enjoy!!
Michelle & Christopher (my son)
|
Daylily Recipies