EDIBLE FLOWERS
Beautiful flowers growing in the garden are a miracle of wonder. Gathered flowers arranged in a vase are luxuriant. A floral corsage for the shoulder or wrist given by a young suitor to his date to wear at graduation prom or an old suitor to glorify another anniversary celebration says, “You’re special”. Flowers in the hair create a romantic, youthful aura. Flowers are never out of style, never out of vogue, always acceptable as gifts for any occasion.
Flowers in the stomach? Whoa, wait a minute! Herbs that produce flowers are good. Aromatic buds that will become citrus make lovely decorations. Candied violets on wedding cakes are traditional. But, Tulips stuffed with tuna or chicken salad? Lilacs mixed with cream cheese on white bread? Fried dandelions? Chopped daylilies in buttermilk pancakes? Whoa, wait a minute!
In 1787, a Frenchman named Parmentier purchased fifty acres of poor farm land to grow potatoes in hopes his thesis listing the potato as an edible vegetable in times of food shortage might convince his countrymen to accept the cheap food used on ships because of its long storage properties and ascorbic acid that kept sailors from getting scurvy. However, the French refused to accept this anomaly under any circumstances, convinced that the vegetable was dangerous because of its ‘weakening properties’ and unfit for human consumption. However, the purple and white flower became a popular inedible ornament on the dinner plate of the upper class. No one ever considered tasting the flower.
Throughout the ages, flowers have been associated with magic. The rose, in particular, was used in ‘Love Spells’. People wore fresh pink roses on their lapels to attract friends and red to encourage romance. Rose petals were used in ‘dream pillows’, in oils and candle wax in the belief they attracted friends and brought love. They were added to bath water to become attractive to the opposite sex and rubbed on the forehead to radiate charisma.
Mint is referred to in the Bible as a tithe to be used in place of money. Nineteenth century Victorians considered it a symbol of virtue and warmth. Mint leaves have been employed medicinally since the first century A.D. for upset stomachs and flu and as a cure for hiccups. Inhalation of the leaves in boiling water is still recommended for head colds and asthma. People drink mint tea instead of aspirin to relieve premenstrual headaches.
Fried zucchini blossoms are considered a delicacy in fine restaurants in Italy served as an antipasto, or eaten with the entrée. The flower is delicately seasoned, lightly battered, gently fried to a golden color of crisp perfection and piled high on platters set in the center of the table. Some restaurants stuff them with light herbs and bread crumbs, or even bits of prosciutto, but no embellishments are necessary. Of all the edible blossoms, this is the sweetest. Anyone who has been privileged to eat them recounts the experience as memorable. Easy to grow, but difficult to snatch the open flowers at precisely the right time, they should be picked in the morning when the sun is high in the sky and the day is still cool. The female flower is more desirable than the male because it has the tiny edible beginnings of the courgette (squash) at the top of its stem.
Another favorite mild blossom is the nasturtium. Easily grown in large pots, the nasturtium, zucchini, pansy and many varieties of violets are easiest and most prolific to grow. The borage plant also grows quickly and to great heights, but, although its little purple flower tastes like a cucumber, its leaves, when touched, are prickly and sting the skin – not a user-friendly plant.
If you collect and dry a combination of rose petals, white jasmine, lime, marigold and chamomile flowers, one tablespoon infused in a cup of boiling water will provide outstanding aromatic tea.
The Dandelion flower makes a delicious wine but is best known for its cleansing property as a diuretic and relief for common stomach problems. Combine 1 pint water that has been brought almost to the boiling point with a handful of flower tops. Allow the mixture to steep (soak together) ten minutes. Strain and drink. The bitter dandelion leaves and petals give an interesting zing when added sparingly to salads with other greens.
Marigold flowers, infused in water brought almost to the boiling point, are recommended for early symptoms of the flu, fever, rheumatism, jaundice, and painful menstruation.
Basil leaves may be added to practically everything, from salads and meats to soups and gravies. Most people discard the white cone of flowers. More potent than the leaves, they add marvelous flavor during the cooking process and beautiful decoration on the plate. The green cone with its tiny white flowers that will become new seeds to dry and plant are more potent than the leaves and add marvelous flavor during the cooking process as well as a beautiful decoration on the plate.
The anise flavor of the uncooked Tarragon leaf is my favorite dynamite enhancement to vegetables, fish, poultry, and a variety of salads. Its tiny, yellow flowers are precious as a decoration on any plate. Set on top of cold soups, such as cucumber and potato, they provide the perfect touch of extra flavor. When tarragon is added during the cooking process, it is most important to add at the end. If it is added too early, it will impart a bitter taste to a sauce rather than the sweet, delectable licorice flavor.
Roses and violets are the most romantic of all the edible flowers. Pink roses were worn to attract friends, while red brought romance. The ancient Greeks and Romans employed violets to cure everything from insomnia and gout to headaches. The color of the violet was most important during Victorian times. Blue symbolized faithfulness, purple for thoughts everlasting, white for constraint or modesty, and white for pastoral happiness. The flowers make delicious tea and flavoring for salads. A member of the pansy family, they decorate any plate with a kaleidoscope of colors. The flavor of these flowers is sweet with a slightly tingly aftertaste.
Sage, known as the herb of wisdom and magic, has a particularly beautiful flower. Many people in the middle ages carried a charm with sage to disarm evil and clear the environment of adverse influences.
Hard and fast rules govern the culinary use of flowers. First of all, some flowers are poisonous and must never, no matter how lovely to observe, be placed near food. Secondly, just because a flower is not poisonous, doesn’t mean it’s edible. And, third, some flowers considered edible cause severe allergic reactions in some people. One of these is the tulip. Never eat flowers purchased from florists, nurseries or garden centers. Usually they have been treated with pesticides. Never eat flowers picked from the side of the road. They may be contaminated with herbicides or exhaust fumes from automobiles. Eat only flowers grown organically or from your own garden where you know they have been protected from foreign matter. Remove pistils and stamens from all flowers before eating. Eat only the petals (and courgette from female squash flowers). If you have hay fever, asthma or allergies, stay away from all flowers. If you unknowingly eat food containing flowers and have difficulty breathing, change in heartbeat, nausea, or any other toxic reaction, seek medical help immediately, bringing the flower with you.
If you plant edible flowers, you must follow certain safety rules. Do not use pesticides unless they are specifically labeled for use on edible crops. Do not eat flowers picked from the side of the road. Do not eat flowers from florists, nurseries or garden centers.
TARRAGON-BASIL TOMATO SOUP
Yield: 4 Servings
Serve hot or cold
10 ounce can condensed tomato soup
½ cup finely chopped fresh fennel bulb
2 cups half and half (or milk, or 2% milk for diet restrictions)
2 tablespoons granulated sugar
1 tablespoon minced fresh tarragon leaves
1/3 cup basil flowers, reserving some for garnish
Optional: 2-3 tablespoons Pernod brandy
1. In a saucepan, stir fennel into the condensed tomato soup. Over low heat, slowly stir in half and half and sugar. Raise heat to medium and continue stirring until smooth and very hot. Add sugar and minced tarragon. Stir in basil flowers, leaving some for garnish. Do not allow mixture to boil.
2. Portion into soup bowls and garnish with reserved basil flowers. To serve chilled, refrigerate several hours.
ROSEMARY CHICKEN
Yield: 4 Servings
4 boneless, skinned chicken breast halves
Salt and pepper
Unflavored fine bread crumbs
3 tablespoons unsalted butter or butter substitute
2 tablespoons rosemary flowers, chopped
Juice of 1 lemon (1 ½ tablespoon)
1. Pound chicken breasts to one-quarter inch thickness. Sprinkle lightly with salt and pepper and coat lightly with bread crumbs.
2. Melt butter in a non-stick skillet and add chicken breasts. Add rosemary flowers. Cover skillet and cook on one side 5 minutes. Remove cover. Turn breasts and cook on the other side until browned.
3. Sprinkle with lemon juice and spoon pan juices over to serve.
COLD CUCUMBER SOUP
Yield: 6 Servings
2 ½ cups chicken broth or vegetable broth
1 ½ cups water
2 potatoes, skinned and sliced
1 large clove garlic
1 onion or 2 white leek bulbs
½ teaspoon salt, or, to taste
½ teaspoon black pepper, or, to taste
1 bay leaf
1 teaspoon chopped thyme leaves or ½ teaspoon ground thyme
1 teaspoon dill
¼ teaspoon ground cloves
1 large or 2 medium cucumbers
Fresh chives or scallion greens
Handful of purple borage flowers
1. Bring all ingredients to a boil, reserving the cucumbers, scallion greens and borage flowers for later. Cover and reduce heat to medium. Boil gently 45 minutes. Taste for seasoning. Cool. Remove bay leaf.
2. Pour the cooled mixture into a blender in batches to purée. Remove to a large bowl or jar. Refrigerate until very cold.
3. Skin, seed and chop cucumbers into small pieces. Chop scallions or chives. Stir into soup. Ladle into bowls. Top with borage flowers.
NOTE: If you like it creamy, stir in ¼ cup yogurt, sour cream or heavy cream before ladling into bowls.
FIORI FRITTI (Fried Flowers)
8 fresh female zucchini flowers, open
¾ cup self-rising flour
½ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 extra large egg, separated
3 tablespoons ex virgin olive oil
4 or more tablespoons water
Optional: A tiny piece of anchovy for the centers
Canola or vegetable oil to deep fry
1. Wash flowers under cool, running water. Remove the internal pistils. Set stems in cold water until ready to fix.
2. Combine flour with the salt, white pepper and nutmeg. Mix the egg yolk with the olive oil. Stir into the flour mixture. Stir the water in by tablespoons until batter is quite thin. Let stand 45 minutes.
3. Beat the egg yolk until it reaches the thick frothy stage, but not stiff. Stir it into the flour mixture.
4. Dry the flowers gently with paper toweling. Remove the stems, leaving the courgette in place. Remove any green leaves. If desired, push a tiny piece of anchovy into the centers of the flowers where the pistils were removed.
5. Heat enough oil in a pot to deep fry. Stir the batter. Dip the flowers in. Shake off excess. Deep fry until golden. Serve hot and crunchy.
STUFFING FOR NASTURTIUM AND SQUASH BLOSSOMS
Softened cream cheese mixed with chopped scallion greens or chives, and/or chopped basil with a touch of black pepper or lemon pepper. Carefully fill the flower heads. Close a few petals over, leaving the rest open. Refrigerate. Serve cold.
ROSE SALAD DRESSING
Make rose vinegar: Place a handful of washed and dried rose petals in several cups white balsamic vinegar. Let mixture stand at least 3 days. Remove flowers.
Make dressing: Combine 1 cup rose wine vinegar, 1 cup sunflower oil and 1 tablespoon sugar with petals from 4 large pink roses. Mix well. Toss with baby greens and orange segments. Divide onto salad plates. Place a rose on the side of each to decorate.
PANSY PASTA SALAD
Yield: 4 Servings
1 pound small narrow Ziti
4 tablespoons (1/4 cup), or more, extra virgin olive oil
Salt and pepper to taste
1 sweet orange pepper
1 sweet red pepper
1 fennel bulb
6-8 different colored pansies
1. Cook Ziti al dente. Drain and toss with oil, salt and pepper.
2. Cut out the center core and seed the peppers. Place them on a piece of foil under the broiler. Brown on all sides, turning with tongs after each side has browned. Close the foil around the peppers so no air escapes for 5 minutes. Remove foil and peel off the skins. Slice the peppers into very thin strips. Toss with the Ziti.
3. Slice the fennel bulb into very thin strips. Toss with the Ziti.
4. Serve with pansy petals over the top.
Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"
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