Fruit and Vegetable Guide
Spring, Summer, Autumn
Description: Among the more common edible flowers are violets, marigolds, nasturtiums, and chamomile. Other varieties include borage, chervil, chrysanthemums, clover, dandelions, daylilies, roses, hyacinths, gladiolas, hollyhocks, impatiens, lilacs, and pansies. The blossoms of chive, garlic, squash, and pea are also edible.
Selection: Learn which flowers and parts of flowers are edible some flowers are poisonous, and some plants with edible blossoms have other poisonous parts. Use caution. Flowers from florists, nurseries or garden centers have likely been treated with pesticides not approved for food crops. Flowers picked from beside a road may have been sprayed as well.
Storage and handling: Rinse flowers and remove undesired parts such as stems. Place between paper towels to dry, then refrigerate if needed. Some species will last a few days.
Preparation: Make tea with one tablespoon of petals per cup boiling water, steep 10 minutes.
Serving suggestions: Sprinkle on salads or use as garnishes. Steep petals in vinegar 3 weeks for a floral-infused vinegar for salad dressings. Stir chopped petals into softened butter for a colorful spread. Large squash blossoms can be dipped in a batter and fried, or stuffed and baked.
Nutrients: Vitamins A and C (some varieties).
1 lb raw = varies
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