YARD SM ARTS
reative cooks
have long
known that
flowers aren’t just for
table decor—they also
add vibrant color and
flavor to your food.
Pansies, borage and
lavender are common
suggestions for edible
flowers, but you can add
to your dishes a variety
of common plants, like
magnolia, hibiscus and
pineapple sage blossoms.
You may be surprised
by the strong or savory
taste of some flowers.
Nasturtium can pack
a peppery punch, and
calendula is a much more
affordable alternative to
saffron. Holly Shimizu,
the former curator of the
National Herb Garden in
Washington, D.C., says
individual florets of chive
C
keep in mind that not
all flowers are edible.
Thoroughly research any
plant before consuming
it to make sure it’s safe
to dish up.
Most edible flowers
prefer to be grown in
full sun. To safely enjoy
flowers as food, do not use
pesticides or chemicals in
your garden and be aware
of what might have been
sprayed on them at the
nursery. April Shelhon,
marketing horticulturist
for seed vendor Botanical
Interests, says, “Growing
edible flowers from seed
gives you the control
to nurture healthful,
chemical-free blooms
that nourish you and your
pollinator friends—plus
it ’s more fun!”
and dill can be sprinkled
over dishes, but she also
cautions, “Don’t use the
whole flower head. It will
be overwhelming.”
Other garden favorites
have the sweet flavor
you might expect, such
as elderflowers or roses.
One of Holly’s favorites is
Ava agastache, a variety
of hyssop. She says the
licorice-flavored pink
flower tastes like candy.
People are shocked at how
good it is!
For the best taste, use
strongly fragrant blooms
and pick flowers as soon
as the morning dew has
dried. The petals should
usually be removed from
the base, or calyx, which
is often bitter. You may
also want to remove
the pistil and stamen
from the flower’s center,
particularly if you have
pollen allergies. Also
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Nasturtium
Make Your Own
Floral Syrup
Add a splash of f lavor
to cocktails, teas, jams
and desserts.
Ellen Zachos, blogger at
backyardforager.com
and author of Backyard
Foraging, uses a double
infusion method to add
even more flavor to her
floral syrups.
Start by leaving 2 cups
of your preferred flower in
an equal amount of sugar
for two days. Ellen likes to
use nectar-rich milkweed
heads or fresh petals
from roses, pineapple
guava or lilac. Add 2 cups
of water to the mix and
bring it to a boil. Stir until
the sugar dissolves. Allow
the mixture to rest for 24
hours before straining the
flower petals. Store the
liquid in a tightly closed
glass jar in the refrigerator
for two to four weeks.
Borage
A Plateful of Posies
Bring color and tasty accents to the culinary party with edible flowers.
BY HELEN N. LAWSON
Chives