Ever tasted a pansy blossom, a rose petal, or a lily bud? Each adds a colorful garnish and distinctive flavor. Eat flowers? Perhaps you already enjoy capers (lower buds), saffron (blossom stigma), herb blossoms, and artichokes or broccoli (immature lowers).
This May Day, why not plant a bouquet of culinary lowers to enjoy this season? Try edible spring lowers such as pansies, violas, or violets in salads, crisp lilac fritters, or chicken salad spooned into a tulip.
Just be cautious! Avoid eating toxic species such as buttercup, daffodil, foxglove, lily of the valley, and sweet pea. If you’re unsure, ask your county Extension agent (listed in your phone book’s government pages). In any case, grow your own; flowers from the florist or greenhouse may have harmful chemicals.
Need fragrant ideas? Try:
- Marigold and chrysanthemum petals for color in salads, soups, seafood, or egg dishes
- Nasturtiums for peppery flavor in salads and pasta
- Day lilies or squash blossoms in stir-fries or sweet soup
- Sweet rose or minty bee balm petals in water or on puddings, ice cream, other sweet desserts
- Lavender buds to perfume lemonade, fruit salads, vinegar, cookies, sweet breads
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