Edible blossoms
Discover what edible blossoms far from the flower garden can do for your gourmet salads.
Edible blossoms bor your gourmet salad
When looking for ways to turn an ordinary salad into a gourmet treat, many people have turned to edible flowers. But, you don't have to make a beeline for your flower garden to find flowers. Instead, you may want to take a second look at your vegetable garden, herb garden, and even your lawn. Perhaps the blossoms you see there are more than just pretty - maybe they are delicious, too.
Edible blooms in the vegetable patch
Yes, many edible flowers are not actually found in your flower garden, but are actually staring right at you from the vegetable garden. Some of these 'edible blooms' you actually know quite well, even if you haven't thought of them as the flowering part of your vegetables. The broccoli and cauliflower we are familiar with are both actually flowers, just as the artichoke is also the flower of the plant.
Not only are you eating a flower when you eat a head of cauliflower or broccoli, but you can also allow the flower to flower, so to speak, and enjoy that treat as well. The pretty yellow flower of the broccoli can be picked, cleaned, and enjoyed sprinkled on top of a bed of lettuce tossed in a light vinaigrette. Watch for the flowering shoots on cauliflower and artichokes, too, and experiment with the flavors to create a gourmet salad that is both delicious and colorful.
Some of our favorite vegetables sport lovely blossoms that we watch disappear as the vegetable forms. Zucchini, for instance, has a brilliant yellow blossom that is absolutely beautiful to look at. Other squash varieties share this gift, as well. But, squash blossoms have a surprise in store for us; they are also delicious!
There are a number of ways to prepare squash blossoms, but one favorite is to pick the blossoms when they are still small and closed, then wash and prepare by dipping in a light batter and frying quickly in a hot skillet. This makes a delicious somewhat sweet surprise on top of a mixed green or fresh spinach salad. Another favorite is to scatter the blossoms raw around the plate. No matter what, squash blossoms will turn any salad into a gourmet salad.
Herbs doing double duty
We all know that fresh herbs add a gourmet touch to any salad. But did you know that many herbs have edible blooms as well as the foliage we're familiar with? Thyme, for instance, is a very fragrant and versatile herb, but when you harvest the flower, you'll find a secret ingredient for a gourmet salad, or even a tasty sauce or dressing.
If you plant basil, fennel, and cilantro, you may want to gather the flowers as well as the herb greens. Go ahead and experiment in your favorite salads and other dishes. A less known, but certainly valuable herb, is borage. This prolific herb will have you thinking you smell a fresh cucumber, and the flowers borage produces are just as tasty as they are pretty.
With a patch of dill you'll have plenty to experiment with. Harvest the yellow tops as they appear, but before you see the seeds form. Sprinkle on your green salad or use in a creamy yogurt dressing. Dill is the perfect flowering herb to add freshness to any salad.
Unexpected delights can be found when you allow an onion or garlic bulb to blossom. Designate a little patch of these plants to flower, and enjoy a delicious surprise in your salad. Instead of clipping your chives down to the ground, allow the pretty blue flowers to just open, then cut them immediately and serve on top of a spinach salad for a real gourmet look and taste.
A weed by any other name
You may want to pay attention the next time you're mowing your lawn, too. Those dandelions you've been cursing could be your next tasty gourmet salad. This weed is actually an herb with edible flowers and greens. Pick the flowers while they are still closed buds for a sweet taste similar to honey. Once the flower opens, it will be bitter. Aside from the buds, the dandelion greens make a wonderful salad, but again, pick them while they are very young and small. Who knew that pesky little weed could be so tasty and elegant!
Clover is another tasty treat that may be hidden away in your lawn. You may have seen either red clover or white clover growing among the grass. Some regions produce an edible clover that produces both a leaf and stem to enjoy as well as a small flower. When identifying clover to eat, be sure to check your region's type of clover before you proceed.
Pretty tasty bouquets
There are many flowers that have wonderful color, flavor, and design that aren't found in exotic locations. These flowers are often found in country gardens, window boxes, or even hanging baskets. Let's take a look at some of the more familiar flowers that can provide your salads with a gourmet twist:
Bachelor Button, or Cornflowers, are well known for their bright blue color and best described as having a clove-like flavor that is a bit sweet and spicy at the same time. Although they are often used just as a pretty garnish, when cleaned, the little petals can be sprinkled over a bed of mixed greens for a pretty and spicy touch.
Fuchsias are those exotic-looking brightly colored flowers that you'll often find in hanging planters, most likely around Mother's Day. The blossoms are a little on the bitter side, but make a nice addition to a savory salad such as a spinach salad with a tangy dressing. You can also use the blossom to compliment a buttery or sweet lettuce salad, playing the gentle sweetness off the somewhat bitter surprise from the pretty blossom.
Carnations are eaten by separating the sweet petals from the white base, which is very bitter. Scatter the petals on top of a bed of romaine lettuce and add complimentary flavors of both sweet and tangy ingredients and a light dressing. There are a wide range of colors so you can find something for any salad.
Chrysanthemums are big, bold, beautiful flowers that have big, bold, beautiful flavors. In colors ranging from reds and oranges, to creams and yellows, these edible favorites have a somewhat peppery taste. The petals may be lightly blanched in boiling water before adding to your salads. The base of the flower is very bitter, so be sure to use only the petals.
Day Lilies are a favorite in many gardens because they are easy to grow and very showy. But, with their sweet flavor, they are now one of the most popular edible flower. Again, you want to remove the petals from the bitter base. The wide variety of this flower can actually provide a wide variety of flavors. The large petals are somewhat chewy and make a real statement on any salad.
English Daisies are so familiar to us that we often walk right by them without noticing. Pick the petals off (he loves me, he loves me not) and sprinkle on top of an ordinary green salad and you'll have something unexpected. The flavor is rather mild, so they are used mostly for the pretty gourmet look they give a salad.
Johnny Jump-Ups are another very familiar flower that often goes unnoticed. Similar in appearance to pansies, the blossoms have a slightly minty or wintergreen taste, making them perfect as a garnish for a fresh cucumber salad. Just imagine the purple petals sprinkled over the green cucumber slices. Very pretty, and tasty, too.
Pot Marigolds are a common flower with uncommon flavor and color. These flowers were used for many years to add color to soups, and now are often enjoyed sprinkled over salads to add a citrus-like flavor. Use on any salad you would squeeze a lemon or zest an orange over.
Of course, there are more exotic flowers that add unique flavor, color, and overall design impact to a simple salad. But, these flowers are the ones many of us can grow in our very own gardens. With just a little imagination, you can plan, plant, and harvest a floral bouquet to turn any salad into a gourmet specialty to rival any professional chef.