Guide

Fruit and Vegetable Guide

Edible flowers

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
1 lb cooked = varies

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

Subscribe to a recipe a week from the Simply in Season cookbook.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Edible flowers 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 1 lb cooked = varies The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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