HERBS that are also EDIBLE FLOWERS

HERBS that are also EDIBLE FLOWERS

Flowers could be part of your cuisine.  They offer another alternative to salt and sugar as seasonings.  All sorts of plants can produce edible flowers, though most people would be familiar with nasturtiums.

Please consult your doctor or local physician before consuming any herbs

HERBS that are also EDIBLE FLOWERS

All herb flowers are edible.

WARNING – Only eat flowers grown in your own organic garden.  If you pick flowers from other gardens they may have been sprayed with poisons.

 

	BORAGE is an annual herb with a slight cucumber flavour.   The blue star shaped flowers add a nice decoration to salads and in cold drinks.  Mix the flowers in vegetables and fruit salads. Freeze them in ice cubes to float in iced teas.     To make these flowers edible use the petals only not the hairy stems.
	CALENDULA also known as MARIGOLD is an annual that is popular in gardens.  The petals have a slight tangy, bitter taste.  Chop the petals and add to soups and rice dishes.  They are often used more for their colour than taste.   For centuries they have been an integral part of many of the world's great cuisines. Today we take for granted black pepper and the other spices over which wars where once fought. At one time only kings and other wealthy people could afford such a delicacy as cinnamon. Today all supermarkets and most small grocery stores have well-stocked spice shelves offering a wonderful selection of herbs and spices. The term "spices" is often used broadly to include all seasonings. Spices come from the bark, roots, leaves, stems, buds, seeds, or fruit of aromatic plants and trees which usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron, and turmeric are spices. Herbs are soft, succulent plants which usually grow in the temperate zone. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley, and thyme. Nowadays you can also find fresh basil, coriander, chervil, tarragon, rosemary, and dill. Since herbs are at their best when they are young and freshly picked, it is well worth growing your own.     Use very sparingly as too much will give a strong bitter taste.
	CHIVES produce heads of either purple flowers if they are onion variety or white flowers if they are garlic variety. As chives are perennial they can be used as a border for your vegetable or herb garden.  Pull apart the chive flowers and use in salads.
	CITRUS BLOSSOMS come from lemon and orange trees.  Use the petals sprinkled on fruit salads and in soups.
	DILL is an annual with yellow flowers.  Break up the flower heads and use them in salads.  You can also sprinkle them over vegetable dishes. Very popular in a bottle of herb flavoured vinegar.
	FENNEL is a perennial herb that closely resembles dill.  Use the chopped flowers over potato or tomato dishes.
	LAVENDER is a very popular herb well known for its fragrant purple flowers.  The flowers can be used fresh or dried.  Can be used in flavoured vinegars and cooked in scones and in homemade ice-cream.
	MUSTARD flowers have a strong taste so use sparingly in salads or sprinkle on cream soups.
	NASTURTIUM flowers range from yellow to orange to reds.  The flowers, leaves and seed pods of nasturtiums are all edible.  The tangy flavour is peppery. The petals can be sprinkled or sliced into strips over salads.  The seed heads can be pickled and used as capers.
	ROSEMARY is a perennial herb with small blue flowers.  Sprinkle these flowers over salads and vegetable dishes.  Use sprigs of rosemary on top of lamb when cooking.  The flowers can also be added to herb vinegars.
	SAGE is a perennial herb of purple flowers. Sprinkle the flowers over a green salad.