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Edible Flowers

apple blossoms

 

borage  Substitutes:  nasturtiums (for salads) OR violets (for salads) OR rose petals

 

carnation  Notes:  These have a peppery flavor.  

 

chamomile

chive flowers = chive blossoms

chrysanthemums

clary  Substitutes:  nasturtiums (in salads) OR borage (in salads) OR violet (in salads)

daylily

 

dianthus  Notes:  These have a clove-like flavor.

English primroses

geraniums

 

golden needles = lily buds = tiger lily buds = lily flowers

hibiscus flowers  See Jamaica

hollyhock

 

impatiens = impatients  Notes:  These don't have much flavor.

Indian cress  See nasturtium.

 

Jamaica = hibiscus flowers = Jamaica sorrel = roselle  Substitutes:  Red Zinger tea

 

Jamaica sorrel  See Jamaica

Johnny jump-up   Substitutes:  pansy OR violet

 

lavender  Notes:  Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat.   Substitutes:  drops of Parfait Amour (a lavender-flavored liqueur)

lemon blossoms

lilac

lily buds  See golden needles

lily flowers  See golden needles.

mimosa blossoms

 

nasturtium = Indian cress    Substitutes:  marigolds OR pansies

orange blossoms

 

pansy

peach blossoms

plum blossoms

pot marigold (petals only)

roselle  See Jamaica.

 

rose petals  Substitutes:  violet flowers (for syrups, jams, and for crystallizing)

sage blossoms

snapdragon

 

squash blossoms = squash flowers = flor de calabaza   Notes:   These make exquisite garnishes, but they can also be stuffed with fillings and fried, or else sautéed very briefly and put into omelettes or quesadillas.  The best source of the blossoms is a garden, but non-gardeners can sometimes find them in farmers' markets or specialty markets.  They don't store well, so try to use the blossoms soon after you get them.

tiger lily buds  See golden needles

viola

violet  Substitutes:  nasturtium (in salads) OR borage (in salads) OR pansy

 


Notes:  To candy flowers, whisk an egg white, then use a brush to paint a fine layer onto clean, dry, pesticide-free flower petals (or whole flowers if they're very small). Next, gently place the petal into some superfine sugar, and sprinkle some more superfine sugar on top. Shake off the excess and lay it out on waxed paper to dry (this takes as long as eight hours).

Copyright © 1996-2000  Lori Alden