Edible flowers are inspirations for creativity,
nourishment for the spirit, and food for the body
SINCE I started using edible flowers for cooking and for salads, my husband has gotten into the habit of checking (suspiciously, I must add) whether his salad has lilac, or magnolia, or viola and pansy, or rose and marigolds.
We grew the above-mentioned beauties in our previous garden. And as we did not use pesticides, whatever flowers I used for food were certifiably organic.
Anyone, however, who is not a fan (like my other half) of edible flowers can simply enjoy their beauty. But chew on this, once you develop a taste for their beauties, sighing with contentment at their deliciousness would not be surprising.
So let me share the edible beauties that I have discovered and continue to discover in our new garden.
- Make sure to accurately identify the flowers. Some blooms or flowers look the same and could be poisonous. If you are unsure, don’t pick them.
- Edible flowers for food are best picked early in the morning. Pick young flowers and buds for their colour and intense flavour.
- Pesticide-free edible flowers in your garden are recommended. Make sure as well that the plants are free from soiling by pets.
- If you are foraging, avoid picking edible flowers in areas where dogs (and other pets) usually do their “thing”.
- Some edible flowers can be toxic to pets so a thorough research is necessary to be certain.