Subject: Re: eatable flowers
From: Esther E.Czekalski.m.bull.com
Date: Wed, 28 Feb 96 12:41:50 EST
> can someone direct me to a book of eatable flowers or name a few. I have some but,need about a doz.or so?
Nasturniums, johnny jump-ups, roses, calendulas, most herb flowers, chive flowers are great. There are a few off the top of my head.
If I could remember the reference I'd give it but I think that all marigolds are edible. But yes, they do smell like marigolds. I had seeds for lemon gem last year, which is supposed to be tastiest but forgot to start them. Planted some cheapies in a pretty golden color from the local nusery to lure pests from the tomatos. I used petals from them in a rice pilaf. I cooked some in the pilaf and then gingerly put some in raw, for color at the end. They didn't seem to impart any of that smell or taste to the pilaf, either, just an interesting color.
From: Laura Michaels Laura.aol.com
>Nasturniums, johnny jump-ups, roses, calendulas, most herb flowers, chive flowers are great.
Don't forget the flowers from borage. That should be an upcoming herb of the week. I've also read in various books that squash flowers and flowers from the following herbs, bergamot, burnet, catnip, chamomile, dill, fennel, hyssop, rosemary and sage are edible.
(The flowers from all culinary herbs are as edible as the culinary herbs themselves. -Henriette)
From: Carol <wallacec1.TIGER.UOFS.EDU
Also--violets, violas and pansies. Lavender. Squash blossoms. Daylilies--actually, I believe this whole plant is edible, but most recipes I've seen call for the blossom or bud.
Subject: serving flowers
From: Barb <dorsett.intersource.com>
> I served company the dish and nobody died, or even got sick.
Please be sure your guests have no allergies, like hay fever. I did something like this with calendula blossoms. I had no problems, but my son reacted.....and came too close to going into the hospital. Barb