Borage - Perfect for Pimms
Finding out that certain flowers were edible was a revelation to me as a young girl. The thought of making a bowlful of salad, garnished with colourful petals was an idea that lifted my mundane existence into something far more glamourous. While other girls my age were experimenting with make up, fashion, and boys, I was milking goats, making bread, and when I had a free moment, scouring the garden and countryside for interesting things to eat. It became a life long h0bby. (I discovered the other things a bit later, don’t worry).
There are many flowers out there that you can eat. You might be eating one right now, without realizing it. Broccoli, Cauliflower (big hint in the name of that one), and Globe Artichokes. Three examples of flowers that eaten as vegetables. I love them all, but, today I would like to highlight edible flowers that are unmistakable as flowers. Some of which may well be growing in your garden.
The first thing I must emphasize, is, please, please, pretty please, with a cherry on top, don’t eat any flowers without doing a little research first. Many flowers are edible, but many are not. Some are quite poisonous, in fact. No need to panic, just be informed.
Secondly, don’t ever, ever, ever eat anything from the roadside, or that might have been sprayed with an herbicide or pesticide. Those compounds are designed to kill something, and whilst it may not kill you, today, it won’t do you any good either. Similarly, don’t eat any flowers from the florist or a commercial grower. Many pesticides are used to grow flowers en mass. They look good, but won’t be good for your stomach. That goes for anything that you grow in your own garden as well, should you use chemicals to control weeds and pests.
Thirdly, the most edible part of most flowers are usually the petals themselves, not the stamens and pistils. I don’t want to blind you with science, but, if possible, try to pull off the petals and discard the inside of the flower. Think of gutting a fish. The insides hold the pollen, amoungst other things, none of which is harmful, but might not be as good to eat.
Lastly, owing to their delicate nature, flowers are best picked when they are barely open, or have just opened. Petals are extremely delicate and deteriorate quickly. Many plants become bitter once they have flowered (like many people I know), so it is best to harvest before that happens. Keeping this in mind, think of how you will use the flowers. Some would be instantly destroyed by the heat of cooking, so are more suitable as a colourful addition to raw salads. Handle them with care, as they also bruise easily.
Okay. I hope that I haven’t put you off completely. It really isn’t difficult, once you get the hang of it.
An easy place to start with edible flowers is in your own garden (or kitchen window), with everyday, cooking herbs. As a general rule, if you eat the leaves of a herb, you can usually eat the flowers. The flowers of herbs have a similar, but, milder flavour than their leaves.
Chive blossoms have a lovely, light onion taste. Get the flowers when they are just about to open, then, break up the flower into individual florets. They are usually pink, but I have also seen white chives.
I have recently written about and tasted onion blossoms, a larger version of the chive flower. Recommended.
Basil has white flowers, which looks good in salads. I have sprinkled them on sliced beefsteak tomatoes.
Borage has beautiful blue flowers with a light cucumber flavour. These look fabulous floating in drinks. I love them in Pimms in the summer.
Calendula or Pot Marigold has anything from a yellow to a dark orange flower. Use the petals to add colour to salads and other summer dishes. These petals are slightly more robust than the usual, but, still treat them with care.
The list goes on.
Cilantro, Dill, and Fennel are all umbel like flowers; all very delicate, and all good to eat.
Marjoram, Mint, Oregano, and Thyme, all have much smaller flowers, but worth the effort. Remember, don’t eat old flowers, they lose their flavour and get woody.
I love the smell of Rosemary. The flowers can be blue, pink or white. The flowers have a much more delicate taste than the leaves. Again, good for summer salads, or with cold meats.
Lemon Verbena has citrus flavoured flowers. Numerous uses for this one.
Should you want to be more adventurous, and you are certain that you have permission to harvest, and that it is safe to do so, you may want to try a few young dandelion flowers. Just pull off some of the petals, and see what you think. Young dandelion leaves are also very good to eat, and, are full of nutrients. Don’t bother with older flowers and plants. The taste will be bitter and may put you off.
Violets are another favourite from my youth. We had acres and acres of them, all wild. I would pick them, rush them home, dip them in a bit of beaten egg white, then in fine sugar. I would then, leave them on wax paper to dry. Candied violets are beautiful on cakes. Young, heart shaped violet leaves are also good in salads.
I hope that I haven’t bored you, and, perhaps, given you some ideas.
Please remember, Dear Reader, it’s important to play with your food.
Off to shuck corn and peel Persian cucumbers.
Myrtle.
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