by Cathy Krar, Master Gardener
Flowers don’t often find their way onto our dinner plates, unless we’re dining in very high-end restaurants. With some advance planning you too can enjoy the delicious bounty of an edible flower garden and wow your family and friends with both your botanical and culinary skills.
In our growing region, many edible annuals and perennials peak in the fall: marigolds, calendula, pansies and violets, lavender, dahlia, hibiscus and chrysanthemums to name just a few. One of my personal favourites is nasturtiums (Tropaeolaceae family). Easily grown from seed, the flowers and leaves are a peppery addition to salads, and can be used to garnish any number of dishes. The colourful flower petals can be chopped and added to dips and fillings.
Here are more ways to incorporate edible flowers into your culinary repertoire.
The bright orange and yellow petals of marigolds (Asteraceae) add a spicy citrus zing to salads and are a cheery garnish for salads and cocktails. Remove the bitter white base before serving.
Versatile calendula (Asteraceae) brings a honey-like sweetness to soups, rice, salads, cookies and muffins. Do check for aphids when harvesting; best to leave flowers with aphids for the ladybug population.
Pansies, violets and violas (Violaceae) taste slightly sweet and are a lovely garnish for cookies, cakes and puddings. Candied violets are a culinary tradition dating back to the 13th century. Violas frozen in ice cubes are an elegant way to elevate any cold drink.
When I am in my garden, enjoying the glorious fragrance of the lavender,
I remember that lavender is a versatile flower, long beloved of florists and chefs alike. Like the perky violets, lavender’s culinary history dates back to medieval times. Lavender can be used for teas, syrups, and added to baked goods.
The flavour palette of dahlias (Asteraceae) ranges from carrots to apples, and the broad colourspectrum will perk up numerous dishes.
Hibiscus (Malvaceae) has a distinctive tart flavour and is a popular ingredient in Mexican, Jamaican and many African cuisines. The petals can be used to make jellies and syrups while the dried calyx makes an excellent tea.
Lastly, that autumn staple - chrysanthemum (Asteraceae) - offers a range of flavours to foods: bitter, peppery, sweet. Depending on the flavour profile, you can add the petals to soups, toss into salads, or roast with your favourite fall vegetables.
When you grow your own edible flowers you are assured they have not been contaminated with pesticides. Pick your edible blooms in the early morning when they are at their best, and always inspect closely for insects.
The crisp temperatures of fall offer a unique opportunity for culinary experimentation. Let the colourful blooms of edible flowers stimulate your creativity and your taste buds.
Consider this: When you purchase your seeds for the coming growing season, include edible flowers that can transform both your garden and your dinner plate.
This series of articles is brought to you by the Simcoe County Master Gardeners, members of the Master Gardeners of Ontario. For more information contact www. simcoecountymg.ca.
