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A Glossary Of Edible Flowers

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

None

Instructions:

Anise hyssop: Lilac-coloured blossoms. Strong anise-licorice taste.
Sweet and tasty. Flavor similar to root beer. Great in salads, sweet
pastries, butter cookies and as a garnish. Leaves can be used to make
tea.

Bachelor's buttons: blue blossoms with fuzzy silver-gray leaves.
Bland taste.

Bergamot Red, pink, white and violet flowers. Perfumy, tea-like
taste. Goes nicely with peach desserts.

Borage: Large blue flowers. Cucumber-like flavor. Great in salads,
dips, fruit compotes and candied for desserts. also known as anchusa.

Calendula: Yellow or gold flowers. Slightly green, tangy, peppery
taste.. Nice with corn muffins.

Carnations: Pink, yellow, white or red flowers. Bland and sometimes
bitter flavor.

Chives: Lavender flowers. Mild onion flavor

Chrysanthemums: White, yellow, orange, red, pink and purple flowers.
Each color has a different flavor, some strong and bitter.

Daisies: White with yellow centres. Mild flavor.

Dandelions: Yellow. Bitter flavor.

Day lilies: Many shades of orange and yellow. Slightly sweet,
nut-like flavor. A cross between asparagus and zucchini. Interesting
with pasta and mushrooms.

Dianthus: Red, pink or white flowers. Little flavor. Pink variety
spicy, like cloves.

Geraniums (scented): Pink, red, white or purple flowers. Flavored
leaves (rose, lemon, mint, apple and nutmeg). May be slightly sour or
bitter. A nice addition to cake batter.

Herb flowers: Most popular are chives, rosemary, thyme, oregano,
marjoram, basil, onion, garlic, cilantro and sage. Recommended for
salads, atop vegetables, and as a pizza topping.

Johnny jump-ups: violet, mauve, yellow and white flowers. Light
winter-green flavor. Great in salads and as garnish for pastry and
desserts.

Lavender: purplish flowers. Lemon flavor. Excellent in cream for
desserts.

Lilacs: white, violet, blue, pink, white, yellow and magenta flowers.
Light floral flavor. Can be slightly bitter.

Lovage: yellow and white flowers. Mild celery flavor.

Marigolds: yellow, orange and gold flowers. Mild peppery taste. Some
varieties less intense and bitter. Others citrusy and milder. Goes
well with mushroom salad.

Mustards: bright yellow flowers. Hot, pungent mustard flavor. Great
in salads.

Nasturtiums: rainbow of colors. Piquant, like watercress. Great in
salads, salsas, compound butters, vinaigrettes, grilled dishes and
stuffed with guacamole.

Pansies: blue, orange and purple flowers. Mild flavor. great as a
garnish, in salads and for candying.

Rocket: white with red and pink veins. Less piquant. Smoky, nutty
flavor. Superb in spring salads.

Rose petals: white, yellow, orange, pink and red flowers. Sweet to
bitter. Red flowers have a mineral flavor. Lighter coloured varieties
are more delicate in taste. Great in jams, sugars, vinegars, syrups,
jellies and teas.

Safflower: orange flowers. Slightly bitter in taste. Good in salads,
cooked in rice or added to pasta as a garnish.

Squash: orange and yellow flowers. Vegetable flavor with the mild
taste of raw squash. Great for stuffing, frying or sauteing when
whole. cut into julienne for pancakes, omelets, soups and salad.

Tulips: wide variety of colors. Little flavor, slightly sweet or
bitter.

Violets: purple flowers. Mild taste (except viola odorata, which is
sweet). Excellent for candying and as garnishes for desserts and tea
sandwiches. Good in salads.

Source: The National Culinary Review, June'94