Winter on the prairies can be long, cold and dreary. It is nice to do something to make the year extra special. Why not brighten up your day – and you diet and eat some flowers? They brighten up any meal and even add some extra nutrition. Better yet, if you really want to impress your dinner guests then flowers added to the meal itself will be admired by absolutely everyone.
There are actually a huge variety of flowers that are edible, but as with any new addition to your diet, make the change gradual. As well, it is extremely important to ensure any flowers you consume have not been sprayed with pesticide. Choose organically grown products if you are purchasing flowers for consumption rather than growing your own. Last but definitely not least, ensure you only consume those parts of the plants that you are sure are edible.
Bee balm or bergamot is a great addition to any type of salad. The flavor is citrusy often with an underlying hint of mint. The flowers are as exquisite in a salad as they are in the garden, but don’t be afraid to also use the leaves. If you like Earl Gray Tea, you are sure to enjoy munching on the delicate petals of bee balm.
Borage is a beautiful plant with the lovely blue, star-shaped flowers. The blossoms are spectacular in appearance and can be candied easily. However, my favourite use for the blossoms of bee balm is to float them in punches or chilled soups.
I have fond memories of using calendula in a multitude of ways. While my children were growing up, and we were living in the country, we would go to the garden to pick what we needed for a salad. Inevitably, we would come back with a number of flowers, but especially calendula, as they were so plentiful. Back in those days, coming to our house for supper was a unique experience. After all where else could you consume flowers as part of the regular evening meal? Calendula has a spicy, tangy taste that is lovely in soups, on pasta or rice, in salads or even in scrambled eggs.
The petals of carnations are really quite sweet as long as you cut away the bitter white base. They are great in salads and make great cake decorations. Related to the carnation is one of my least favourite perennials – Dame’s Rocket (Hesperis matronalis). In one of the books I was writing my publisher wanted to include this selection as a recommended perennial to grow. We decided not to include it as no matter how hard I tried I could not say too much that was good about it. Included in my advice was that the best thing gardener’s could do with this plant was to eat it. The flowers are a bit bitter but look nice in a green salad.
Another favourite flower of mine is the nasturtium. They come in brilliant colours and have a mild peppery taste. I love them in the garden as they are so very versatile and as an addition to the diet they are simply marvelous. Use them in salads; as appetizers served with a soft cheese or as a delectable stuffed (but delicate) blossoms. The seeds are also great pickled and can be used in place of capers.
I would be remiss if I did not include orchids as an edible flower. My first experience eating orchids was at a very large and very posh reception in Texas. It almost seems a shame to eat an orchid flower as they last as a bloom or as a cut flower for such a long time. However, it was an experience. The flavour was sweet with a slight underlying taste somewhat like chives. It did give me an idea for a splendid joke to play on one of my favourite people in the world. My mother, who is an orchid fanatic (sorry, I mean grower), cherishes the blooms that she studiously grows. As a joke, I purchased an orchid and timed consuming it just as she walked into her orchid greenhouse. Needless to say, she was horrified to see me munching on what she thought was one of her precious orchids! She declined joining me in my gastronomic experience.
I hope that you have enjoyed this gardening/culinary jaunt. May 2017 bless you with the added enjoyment of growing, displaying and eating your flowers!
— Hanbidge is a horticulturist with the Saskatoon School of Horticulture and can be reached at 306-931-GROW(4769); by email at growyourfuture@gmail.com or check out our website at saskhort.com.
