We are all familiar with vegetable flowers in the form of Cauliflower, Broccoli and Artichokes, but other, more ornamental flowers have been used in the cuisine of cultures all over the world for thousands of years. The Romans were keen on them, as were the ancient Chinese, and European medieval writings talk about feasts of venison cooked with marigolds and violets in salads.

Using peppery Nasturtium flowers in salads and sweet, perfumed rose petals in desserts is quite well known, but did you also know:

HOSTAS:

H. montana and H. sieboldii are most flavorful

The young shoots of Hostas (H. montana and H. sieboldii are most flavorful) are good spinach alternative. Hostakopita is a Greek spinach pie made with hosta shoots and in Japan nori maki sushi is filled with parboiled hosta shoots marinated in soy sauce, sugar & salt. They can also be steamed like asparagus. Only use young shoots though as older leaves are too tough.

Hemerocallis Day Lily:

Hemerocallis Day Lily the flowers and buds have a sweet nutty flavor and look pretty in salads. (Don’t use other types of lilies though as they are poisonous!)

Violets & Pansies:

Flowers can be used in salads, desserts and drinks.

Violets & Pansies –  the sweet, fragrant flowers can be used in salads, desserts and drinks and can be crystallized for cake decoration.

Sunflowers:

Sunflower petals added to your salad can spark more flavor.

Sunflowers – we all know you can eat the seeds, but did you know you can also eat the buds & petals? The petals have a bitter-sweet taste and can be used in salads. The unopened buds can be steamed and have a flavor similar to artichokes.

Lilac:

Lilac flowers make a beautiful addition to salads.

Lilac – the flowers have a floral, slightly lemony flavor and can be used in salads.

Honeysuckle:

Add a little sweetness to your salad by using Honeysuckle flowers

Honeysuckle – the flowers have a sweet honey flavor and can be used as a garnish for salads and desserts. (Don’t eat the berries though as they are poisonous).

Fuchsias:

Fuchsia flowers can be used as a garnish.

Fuchsias – the vibrant flowers look great as a garnish.

Campanula (Bellflower):

Campanula – the narrow leaves make a sweet addition to salads.

Yucca:

Yucca – the white flowers have a thick and crunchy texture and a sweet flavour. Be careful of the spines at the tips of the leaves when picking though!

Typha – Reed Mace (Cattails)

Typha – Reed Mace – the young shoots taste similar to water chestnuts and the rhizome can be eaten raw or cooked, or dried and ground into flour!

Even the humble Daisies and Dandelions in your lawn can be picked and used as garnishes.

Garnish salads, meals, and drinks

It’s fun to use some of these more unusual edible garden plants, but do be careful you are sure what they are, as so many of our common garden plants are in fact poisonous. If in doubt, leave it out!

Also, never use insecticides or chemicals on plants you may want to eat, and make sure you wash them carefully first not least to get rid of the creepy-crawlies!

 

You can make a coffee substitute using roasted dandelion root.

 

 

The Author:

Written by Helen Ellison of Floral and Hardy Gardens, who specialize in Garden Design Bromley

The author invites you to visit: floralandhardy.co.uk

Photo. Pixabay

Source: Articlecity.com

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