Edible Flowers

Growing Flowers that are Beautiful, As Well As Delicious

By Marie Iannotti

Edible flowers aren't a new phenomenon, but garnishes of fresh flowers tend to intimidate diners. No one is really sure if the flowers are there for decoration or to be eaten. Even if they are to be eaten, diners often wonder if they will taste good, or like parsley, be better left on the plate.
There are several flowers blossoms that can be enjoyed both fresh and cooked. It's hard to find edible flowers to purchase, but quite easy to grow most of them in your garden. Since flowers are best when eaten soon after harvest, growing your own edible flowers makes even more sense.

Use Caution When Selecting Edible Flowers

• Only eat flowers when you are absolutely certain they are edible. Just because a flower is used as a garnish, doesn't mean it's edible.

• Never eat a flower that has been treated with a pesticide that was not labeled for use on food products. Always follow the pesticide label instructions for harvesting.

• Never eat flowers from florists, nurseries or roadsides.

Harvesting and Storing Edible Flowers

• For most flowers listed as being edible, they are referring to the petals only. Remove the pistils and stamens before eating as well as any attached sepals.

• Expect the flavor of edible flowers to vary seasonally and with growing location.

• Edible flowers should ideally be harvested in the cool, morning hours. If you are not going to be using the flowers immediately, cut them with the stems in tact and keep them in water. You could also store them in damp paper towels, in the refrigerator.