Did you know that the flavors of some flowers are just as distinctive as the shapes and colors of their blossoms? Nasturtiums are peppery, chive flowers taste garlicky, and whole pansies are spicy like wintergreen. Edible blossoms can make both sweet and savory dishes even more enticing and delicious, so here are a few ways to try them with your favorite foods.
It's important to know that not all flowers can go from the garden to the kitchen. Many are not edible, and some are even toxic. Choose flowers carefully, using those you know for certain are edible, and always use special caution when serving them to guests who have hay fever or asthma.
Pansies, roses, Johnny-jump-ups, violets, cornflowers, scented geranium leaves, lavender, hibiscus, nasturtiums, calendula, snapdragons, bachelor buttons, chrysanthemum daisies, margarita daisies, marigolds and flowering maple blossoms are popular edible flowers.
For safe consumption, flowers must be grown organically and not sprayed with pesticides. You may choose to grow them yourself in pots or purchase them from specialty-food stores (look for them in the produce section). One great mail-order source is the Herb Lady, 52792 42nd Ave., Lawrence, Mich. 49064.
Flowers are extremely perishable and start to wilt as soon as they are removed from their stems. If you grow edible varieties yourself, they should be picked as soon as they open. Make sure to inspect the stems and flowers carefully for insects and debris. Follow up with a light misting of water, and air dry or gently pat dry.
Using edible flowers
Flowers wilt and discolor when cooked, so they are best used as a garnish. Depending on the size of the blossom, you may sprinkle whole flowers or just petals over dishes or use the blossom itself as a container. Here are a few ideas to get you started, but feel free to experiment with flavors and colors.
— Top a cake with pansies. Just snip the stems short and arrange them close together on a layer cake or cupcakes.
— Sprinkle bright yellow nasturtium petals over an omelet made with watercress and ricotta.
— Form goat cheese into balls and roll in calendula petals; serve as hors d'oeuvres or appetizers.
— Garnish cold soups with society-garlic or chive flowers; or use borage, which tastes a bit like cucumber.
— Add color and flavor to a simple mixed-green salad with edible flowers such as nasturtiums, borage and calendula. Make sure to toss the salad with vinaigrette before adding blossoms to prevent sogginess.
— Snapdragons serve as dramatic stirrers for cocktails. Attach a flower's stem to a glass stirrer with a length of fishing line.
— Float pansies in herbal tea or punches.
— Larger flowers can be used, with petals intact, as elegant containers for simple foods. For a bridal shower, try a blossom filled with crab meat or tuna salad for an elegant presentation. Spicy hibiscus can serve as a pretty cup for sorbet.
Making crystallized flowers
A sugar coating gives flowers a showier, luminous look and also preserves them. Blooms with smooth, flat petals give the best results. Try pansies, violas and individual rose petals.
We learned this technique from Toni Elling, who sells crystallized flowers through her company, Meadowsweets (888-827-6477; $2.50 per flower, $30 minimum order).
To make your own, place flower stems in water while you assemble your materials in a cool, dry location. Fill a small bowl with superfine sugar; cover a baking sheet with waxed or parchment paper; and have small, sharp scissors and tweezers handy. Egg-whites are the glue that makes the sugar stick to the flowers. (If you plan to serve these flowers to children, pregnant women, the elderly or anyone whose health may be compromised, use powdered egg-whites instead and prepare according to directions.)
Clip flower stem as close to base as possible; snip off sepals (the green flaps on back of the flower). Hold the flower with tweezers, and use a finger to coat flower with egg-white, lifting petals to make sure flower has an even, thin coat.
Lay flower facedown on the back of your hand and smooth with your finger to remove excess egg white. Pinch base with tweezers and hold flower face up over sugar bowl. Sprinkle flower with sugar and turn over immediately. Tap tweezers with spoon to release excess sugar. Sugar back of flower; since the sugar shell preserves the flower, it's important to cover every part.
Place the flower face up on lined baking sheet and let dry in a cool place for about 8 hours, until crisp.
© Martha Stewart Living Omnimedia LLC.