HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Edible Flowers
First I want to stress that not every flower is edible. Also, I want to advise that florest-bought flowers are not edible either, as they have been grown for decoration and are treated as such. Chemicals are used in all phases of their growth and these chemicals are not made for human consumption. Therefore, purchase edible flowers only from reputable dealers who carry edible flowers which are labeled accordingly and state that they are an all-natural/organically-grown product.
In cooking and garnishing, simply treat edible flowers just like you would culinary herbs... as a garnish and for seasoning. Commonly marketed edible flowers are chrysanthemums, daisies, dandelions, squash blossoms, marigolds, nasturtiums, rose petals, violets and pansy flowers. Taste varies, but most have a light radish flavor with a hint of pepper, spice or peppermint. Smaller flowers can be eaten whole, either in salads or as a garnish on meats. With larger flowers, the petals can be removed and put into salads for spice and color, or sprinkled on meats or as a top garnish and seasoning to soups and stews.
Try our recipe for Fried Squash Blossoms or Marigold Parmesan.
Enjoy!
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