Location: Originally from the Home of the only 6 times Super Bowl Champs!
Posts: 12,099
Edible Flowers
Some of the tastiest edible flowers are:
Apple blossoms, bee-balm, borage, carnation, chamomile, chrysanthemum, cowslips, dandelions, daylilies, English daisies, goldenrod, hibiscus, hollyhock, jasmine, lavender, lemon balm, lemon blossoms, lilacs, locust, marigolds (note: all marigolds are edible, but the common types are quite strong. Look for pot marigolds also known as calendulas), mimosa, nasturtiums, orange blossoms, pansies, passion flowers, primrose, redbud blossoms, red clover blossoms, roses, sweet woodruff, tulips, violets, yarrow and yucca.
Avoid these flowers:
Azaleas, crocuses, daffodils, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, petunias, poinsettia, and wisterias.
Here are some simple ways to serve edible flowers that may amuse, surprise and delight anyone who thinks flowers are found only in vases:
Freeze small blossoms inside ice cubes and put in tall summer drinks.
Place flowers in a mold and fill with lemon or pineapple gelatin
Pastry for 2-crust pie
Tart pans
3 jonquils
1 package French vanilla pudding mix
2 cups milk.
What to Do:
Cut pastry to fit the outside of the tart pans.
Trim edges along the pans' edges, prick and bake, upside down, on cookie sheet in 400 degrees oven for 5 minutes. Cool.
Remove stamens and all greenery from flowers, wash, drain and chop.
Cook pudding and stir in jonquils.
Cool 1 hour, spoon into tart crusts and garnish with jonquil petals.
1 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/3 cup firmly packed dark brown sugar
1 egg
1/2 cup molasses
1/4 cup orange juice
1/2 cup currants
1 cup redbud flowers
What to Do:
Remove all green from flowers, wash and drain.
Sift dry ingredients together.
Beat margarine and sugar until fluffy.
Beat in egg, then add molasses and orange juice.
Stir in dry ingredients, half at a time.
Fold in flowers and currants.
Drop by level tablespoonfuls, 3 inches apart on greased cookie sheet and bake at 350 degrees for 10 minutes or until firm.
Remove to rack and cool.
Last year Pampered Chef had a Candied Flowers ShowStopper. It was one of my favorite ideas.
Here it is!
** Candied Flowers **
What you need:
-- Edible flowrs, such as roses, pansies, violets or primroses (found in the produce section of most large supermarkets)
-- Pasteurized egg whites or egg substitute
-- Granulated suger
Directions:
WASH edible flowers or petals gently in cold water. Place on paper towels and air-dry, or gently blot dry.
BRUSH egg white lightly onto flower with Pastry Brush or a clean, soft paintbrush.
SPRINKLE flowers evenly with sugar; shake gently to remove excess sugar.
PLACE on cooling rack to dry for at least 30 minutes.
Flower Power
* One rose will yield about two dozen candied petals
* Other common edible flowers that work well candied include:
Carnations, Johnny-jump-ups, Lavender, Nasturtiums
SERVING & DECORATING IDEAS:
** Enhance Home Decor **
Turn candied flowrs into shimmering potpourri. They add an elegant touch when placed at the base of a candle.
** Create Glistening Garnishes **
Use candied flowers for any dessert, such as:
Cupcakes, pies, tarts, ice cream, mousse, fresh fruit
(Cover the top of a cake with them....These have been used on a wedding cake...looks terrific!!)
TEST KITCHEN TIPS:
* Use only organic (pesticide-free) or non-toxic flowers.
* The flowers of some vegetables and herbs such as zucchini and mint are also edible.
* If you cannot identify a flower, do not use for garnisheing or eating!
* Candied flowrs can be made in advance. Let flowrs air-dry completely, at least 24 hours. Store at room temperature in an airtight container between layers of Parchment Paper for up to 1 month.
Location: Originally from the Home of the only 6 times Super Bowl Champs!
Posts: 12,099
Those are so pretty.
Have you ever tasted them made that way? I havent tried any kinds of flowers yet. I think I would have to get over the fact that they are flowers first,lol!
I've tasted the rose petals. I think they look pretty with the sugar but I also really like the flavor of petals without the sugar coating. We had a local nursery expert visit a group of us last year. He had some salad recipes that he told us about (not all the details) but did pass around the blossom of a plant that day for us to taste. I think it was the callendula/mum or nasturtium. It had a more bitter, tart, or sour taste (I don't remember which) but was good. It did seem strange to eat a flower blossom...but that's what brocolli and other things we eat are anyway. I figured as long as it wasn't a bug and safe...I'd taste it! I just haven't taken the time to try many out yet.
I've never heard of this being done. Personally, I'd like to melt some dipping chocolate and dip a whole rose blossom in...let it set -- then eat THAT!!!!
I'm such a chocolate lover!!
That same nursery expert is visiting a group of us later this month. I'll have to take paper and notes for edible flowers and his salad that disappears! He said everyone gives strange looks at it and thinks twice but he always has an empty bowl to take home after a pot luck!
I used to make a point of buying organic and fairtrade goods, but had told myself I could not afford organic as it is "so expensive". However, I have been thinking about it again recently and have come to the conclusion that less is more, and quality counts.
I am going to re-think my shopping basket from now on because I think it might be better to buy a smaller amount of very good quality produce than stock my larder with vast quantities of probably unhealthy, pesticide-laden, genetically modified foods.
To this end, I bought organic carrots, broccoli, sweetcorn and strawberries today at Asda. They were reduced in price so I didn't even have a dent in my wallet!
Of course, it is easier to get organic stuff in the summer (here, anyway!), but I shall persevere. It still has to be fresh, though, I don't want OLD organic stuff!
I used to make a point of buying organic and fairtrade goods, but had told myself I could not afford organic as it is "so expensive". However, I have been thinking about it again recently and have come to the conclusion that less is more, and quality counts. 
