Many flowers are edible and can be used as garnish, in salads or as the main course. When doing an online search I found the following link …. http://homecooking.about.com/library/weekly/blflowers.htm
which lists about 65 edible flowers and also ones to be avoided. Some edible flowers and fruits can also be seen in my garden at the link … http://picasaweb.google.com/markryan312/EdibleFlowers72808
Among the edibles are the squash family (zucchini, summer squash, melon and cucumber) with its big yellow flowers. You use the male flowers for cooking and cut off the inside stamens and green bottoms. You then dip them separately in a bowl of egg batter and bread crumbs and then fry them in a pan with olive oil for about ten minutes. Scoop them out with a spatula and drain on paper towels. Serve them in a dish with light seasoning and you have delicious flower chips. Another Italian recipe that my neighbor told me about is to stuff the yellow flowers with mozzarella cheese and anchovy paste. Then fry them as above. Other stuffing can also be used such as ground pork, mushrooms and other cheeses.
You may have already eaten flowers in foods such as cauliflower, broccoli, or capers. Other flowers and their tastes are basil (lemon, mint), arugula (nutty), carnation (peppery), chives (garlic, onion), cornflower (sweet clove), dandelion (mushroom), fennel (sweet licorice), pansy (sweet to tart), or rose (sweet aromatic). Some flowers may be allergens so check first.
Most flowers on a squash plant are the male flowers. There are about ten male flowers to one female. The males have the stamens with the pollen and the female has a swollen bottom like a pickle that becomes the squash after it is fertilized. Bees, birds and wind help spread the pollen from male to female plants. Some varieties of squash have only female plants which develop into seedless fruits and increase the harvest.
which lists about 65 edible flowers and also ones to be avoided. Some edible flowers and fruits can also be seen in my garden at the link … http://picasaweb.google.com/markryan312/EdibleFlowers72808
Among the edibles are the squash family (zucchini, summer squash, melon and cucumber) with its big yellow flowers. You use the male flowers for cooking and cut off the inside stamens and green bottoms. You then dip them separately in a bowl of egg batter and bread crumbs and then fry them in a pan with olive oil for about ten minutes. Scoop them out with a spatula and drain on paper towels. Serve them in a dish with light seasoning and you have delicious flower chips. Another Italian recipe that my neighbor told me about is to stuff the yellow flowers with mozzarella cheese and anchovy paste. Then fry them as above. Other stuffing can also be used such as ground pork, mushrooms and other cheeses.
You may have already eaten flowers in foods such as cauliflower, broccoli, or capers. Other flowers and their tastes are basil (lemon, mint), arugula (nutty), carnation (peppery), chives (garlic, onion), cornflower (sweet clove), dandelion (mushroom), fennel (sweet licorice), pansy (sweet to tart), or rose (sweet aromatic). Some flowers may be allergens so check first.
Most flowers on a squash plant are the male flowers. There are about ten male flowers to one female. The males have the stamens with the pollen and the female has a swollen bottom like a pickle that becomes the squash after it is fertilized. Bees, birds and wind help spread the pollen from male to female plants. Some varieties of squash have only female plants which develop into seedless fruits and increase the harvest.
Addendum.......................
As an addendum to my blog on Edible Flowers, I decided to add some email suggestions that I got from some friends. See one below ….
“Mark…..Few know how delicious zucchini blossoms can be. In my family we also stuff the blossom end with and Italian hamburg mixture for added delight. Nasturium blossoms are also edible and make a dramatic presentation on a composed salad (slightly peppery in flavor.) Of course marigold blossoms are edible and so are rose petals! …Joe L.” ……
So I fried up some zucchini flowers stuffed with hamburg and dipped in egg and bread crumbs. What a delight and worth the effort. See photos of the flower picking and cooking process at the link…. http://picasaweb.google.com/markryan312/FriedZucchiniFlowers73008
Comments and suggestions are always welcome. Do you have any flower recipes?
“Mark…..Few know how delicious zucchini blossoms can be. In my family we also stuff the blossom end with and Italian hamburg mixture for added delight. Nasturium blossoms are also edible and make a dramatic presentation on a composed salad (slightly peppery in flavor.) Of course marigold blossoms are edible and so are rose petals! …Joe L.” ……
So I fried up some zucchini flowers stuffed with hamburg and dipped in egg and bread crumbs. What a delight and worth the effort. See photos of the flower picking and cooking process at the link…. http://picasaweb.google.com/markryan312/FriedZucchiniFlowers73008
Comments and suggestions are always welcome. Do you have any flower recipes?
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