Title: A Glossary of Edible Flowers
Categories: Info Vegetable
Yield: 1 Info

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Anise hyssop: Lilac-coloured blossoms. Strong anise-licorice taste. Sweet and tasty. Flavor similar to root beer. Great in salads, sweet pastries, butter cookies and as a garnish. Leaves can be used to make tea.

Bachelor's buttonsblue blossoms with fuzzy silver-gray leaves. Bland taste.

Bergamot Red, pink, white and violet flowers. Perfumy, tea-like taste. Goes nicely with peach desserts.

Borage: Large blue flowers. Cucumber-like flavor. Great in salads, dips, fruit compotes and candied for desserts. also known as anchusa.

Calendula: Yellow or gold flowers. Slightly green, tangy, peppery taste.. Nice with corn muffins.

Carnations: Pink, yellow, white or red flowers. Bland and sometimes bitter flavor.

Chives: Lavender flowers. Mild onion flavor

Chrysanthemums: White, yellow, orange, red, pink and purple flowers. Each color has a different flavor, some strong and bitter.

Daisies: White with yellow centres. Mild flavor.

Dandelions: Yellow. Bitter flavor.

Day liliesMany shades of orange and yellow. Slightly sweet, nut-like flavor. A cross between asparagus and zucchini. Interesting with pasta and mushrooms.

DianthusRed, pink or white flowers. Little flavor. Pink variety spicy, like cloves.

Geraniums (scented)Pink, red, white or purple flowers. Flavored leaves (rose, lemon, mint, apple and nutmeg). May be slightly sour or bitter. A nice addition to cake batter.

Herb flowers: Most popular are chives, rosemary, thyme, oregano, marjoram, basil, onion, garlic, cilantro and sage. Recommended for salads, atop vegetables, and as a pizza topping.

Johnny jump-upsviolet, mauve, yellow and white flowers. Light winter-green flavor. Great in salads and as garnish for pastry and desserts.

Lavenderpurplish flowers. Lemon flavor. Excellent in cream for desserts.

Lilacswhite, violet, blue, pink, white, yellow and magenta flowers. Light floral flavor. Can be slightly bitter.

Lovageyellow and white flowers. Mild celery flavor.

Marigoldsyellow, orange and gold flowers. Mild peppery taste. Some varieties less intense and bitter. Others citrusy and milder. Goes well with mushroom salad.

Mustardsbright yellow flowers. Hot, pungent mustard flavor. Great in salads.

Nasturtiumsrainbow of colors. Piquant, like watercress. Great in salads, salsas, compound butters, vinaigrettes, grilled dishes and stuffed with guacamole.

Pansiesblue, orange and purple flowers. Mild flavor. great as a garnish, in salads and for candying.

Rocketwhite with red and pink veins. Less piquant. Smoky, nutty flavor. Superb in spring salads.

Rose petalswhite, yellow, orange, pink and red flowers. Sweet to bitter. Red flowers have a mineral flavor. Lighter coloured varieties are more delicate in taste. Great in jams, sugars, vinegars, syrups, jellies and teas.

Safflowerorange flowers. Slightly bitter in taste. Good in salads, cooked in rice or added to pasta as a garnish.

Squashorange and yellow flowers. Vegetable flavor with the mild taste of raw squash. Great for stuffing, frying or sauteing when whole. cut into julienne for pancakes, omelets, soups and salad.

Tulipswide variety of colors. Little flavor, slightly sweet or bitter.

Violetspurple flowers. Mild taste (except viola odorata, which is sweet). Excellent for candying and as garnishes for desserts and tea sandwiches. Good in salads.

Source: The National Culinary Review, June'94

From: Martin Menzies Date: 25 Dec 96 National Cooking Echo Ä

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