Many cultures all over the world use flowers in their cuisine. As Americans, we need to take time to not only stop and smell the flowers, but to ingest them as well. It is one of the simple joys that adds quality to life. We know that wild greens are a wonderful way to cleanse the body, giving it a fresh start in spring. Flowers aid in energetically purifying the body and especially the spirit as they have an affinity for the heart and the mind.
Flowers may be used as an integral part of a dish or as a gorgeous garnish. They may be candied and added to cakes and sweets or frozen in ice cubes to act as a stunning conversation piece at your next gathering. If you are having a party, put a sign next to the food that assures “Yes! You may eat the flowers!” so that no one misses out on the treat. If it is an intimate meal, tell your companion all that you can about the flower and spread the joy of eating flowers. Whatever way they are served, they are sure to delight the senses and exhilarate the enjoyer.

Many flowers are edible and delectable, but some are poisonous. Be sure to correctly identify any flower you plan to eat. If it is a wildflower, do not pick it if it is less than fifty yards from a roadside. If you are purchasing your culinary flowers, it is best to obtain them from a reputable farmer that is growing them specifically for eating. Ask if pesticides or chemical fertilizers have been used and choose those that are organic.

If you are so inclined, growing your own is a splendid option. When growing flowers to eat, make sure to water them gently so that mud is not splashed on the petals. Generally, it is a good idea to pick flowers at their prime when they are open, full, and haven’t begun to fade. For optimal medicinal quality, it is usually best to harvest flower buds just before they are about to open. The best time to gather flowers is in the morning after the sun has dried the dew from the petals but before it has become hot enough to evaporate the oil content of the flower. Ten in the morning is usually perfect. Ask the flowers which ones would like to be lunch, and usually they will volunteer by perking up or waving a petal. It is best to use only the petals of the flower, removing the sepals except in the case of Violas. It is also recommended to remove the stamen and pistils as they can hold pollen that may aggravate allergies.

Violet flowers are an intoxicating sign of spring. The white and purple spring flowers of violet do not set seed and are said to bloom “out of sheer exuberance” and only where the air is clean. Violet flowers contain vitamin C and are an ally for the eyes, ears, throat, and skin; a true treat for the senses. They have a delicate sweet taste. On a good day in a nice patch under clean air, you may easily gather baskets of violet flowers, remembering that as it is the lackluster fall flowers that set seed, you are not affecting the plant’s growth. They make a stunning addition to salads, an enticing garnish for dips, and are a beautiful dessert decoration. Add violet flowers to white wine vinegar, steep for two weeks, and strain into a clear glass bottle. The result is tasty vinegar with a dazzling color that makes a great gift. Syrup may be made by grinding the flowers into honey and adding lemon juice. It will alleviate coughs and sore throats, soothe a troubled mind or worried heart, and bring restful sleep. What child will not fake a malady for some sweet violet syrup?

Dandelion flowers are another abundant gift of spring. An infusion of the flowers makes a tea that allays pain, tension, and depression. The flowers are also very good for the skin. They are emollient and wound healing. For healthier, radiant skin, steep the flowers in water for an hour, drink half of the tea, and then rinse your face with the leftover infusion. The flowers are considered calmative, hepatic and a cardio-tonic. They make a delightful wine that is not only delicious but actually good for your liver. The cheerful yellow of dandelion flower adds a sunny disposition to its medicine however it is ingested.

Borage flowers hold a legacy of lore. An old adage goes “I borage, give thee courage.” It was believed that medieval knights drank borage brews before battle to induce bravery. I have found that it has an unparalleled ability to bring a bruised heart back in the ring, supporting it to love again. The beautiful periwinkle flowers of borage become pink once pollinated by bees. Borage is good for the heart and the lymph. It increases the quality and quantity of breast milk; however, many herbalists feel it should be avoided during pregnancy and breastfeeding. The cooling cucumber taste of the leaves makes exquisite lemonade. Run the leaf and stalk through a blender and strain, or juice it. Then add lemon and honey to taste. Include ice cubes made with one borage flower apiece for a fabulous summer delight. You will feel as sublime as the honeybee.

Now that you are blossoming into the joys of edible flowers, this summer look forward to substituting your DQ indulgence for rose petal sorbet. Find this sensuous recipe in Edible Flowers and share it with a loved one on a hot summer night. What fun awaits! As Emerson said, “The Earth laughs in flowers,” and since we are what we eat, why not be a giddy gardenia this May?

Ceara Foley is a mother, gardener, Certified Herbalist’ and beekeeper, owner of the Center for Vital Living and director of the NC School of Holistic Herbalism, 2 Westwood Place in Asheville, NC. For more information go to HerbsHeal.com or call 828-350-1221.
Disclaimer: Please be aware that all plants have medicinal qualities and should be introduced into the diet slowly and with acute observation of how they affect the individual.

Resources:
Morse, Kitty. 1995. Edible Flowers. Ten Speed Press
Weed, Susun. 1989. Healing Wise. Ash Tree Publishing
Lauderdale, Cyndi. “Edible Flowers,” NCSU Dept of Horticultural Science

Back to New Life Journal..