When growing or harvesting edible flowers there are several rules that should be followed for both safety and ideal flavors.
Flowers have been used for food for thousands of years, but became an uncommon culinary ingredient until recently. Now cooks of all levels and interests are rediscovering the use of flowers for more than a garnish for special dishes. But not every flower is edible, and even some that are classified as edible may not be due to their growing environment. There are some simple rules to follow when choosing flowers to grow or harvest for food.
- Only eat flowers that are known to be edible. Consult a reference book or an herbalist or horticulturist who is knowledgeable about flowers to be certain if the flower is edible and if there are any parts of the flower to avoid.
- Flowers used as a garnish are frequently used for their beauty and not because they are edible. When introducing friends and family to edible flowers, make sure to inform them that the flower can be eaten.
- Flowers from florists and garden centers are not necessarily edible. Many of these places use pesticides to control bugs. An exception would be if the plants are marked as edible or labeled for use in food.
- Do not eat flowers from the side of the road or other public access areas. These areas are typically treated with pesticides and herbicides, therefore making them potentially poisonous for humans to eat.
- If growing edible flowers at home avoid the use of organic pest control methods. Plant the flowers in areas away from any pesticide or herbicide use. Pesticides approved for use on food crops usually have a waiting period between treatment and harvest which have not necessarily been tested for use on edible flowers.
- Slowly introduce flowers into foods. The digestive system of most people is not accustomed to flowers and too many too fast may cause problems. Also, many people have allergies to different flowers and slow introduction will minimize any potential allergic reactions.
- For most flowers, only the petals are edible. Remove the pistil and stamen from the flower. These are also the parts most likely to cause an allergic reaction.
- For the best flavor, harvest the flowers in the morning shortly after the dew has evaporated. Pick flowers that are fully open and not starting to wilt.
- Ideally flowers should be used immediately after picking, but can be stored for a short while until ready to be used. If picked with the stems, the flowers can be placed in water in a cool place. The flowers without stems can be kept fresh if put in a sealed container with a damp towel and placed in the refrigerator.
- The different flavors and colors add variety to foods. Flowers are simple to add to salads, but there are many different ways to add them to cooked and candied foods, too.
The copyright of the article Cautions for Edible Flowers in Flower Gardens is owned by Tammy Andrew. Permission to republish Cautions for Edible Flowers in print or online must be granted by the author in writing.
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