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Garden edible flowers in the garden
 

Garden edible flowers in the garden

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We have 100 of flowers and plants in our garden. Which ones can we eat? Here is a complete guide.

We have 100 of flowers and plants in our garden. Which ones can we eat? Here is a complete guide.

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    Garden edible flowers in the garden Garden edible flowers in the garden Document Transcript

    • Edible Flower In The Garden You have beautiful flowers in your garden but do not know if you can eat these or you may be planning to plant some edible plants in your garden. This is the guide to the edible plants and flowers. Cautions Not all flowers are edible; some may taste bad and some are poisonous. Eat flowers only if you are certain they are edible. Consult a good reference book. A flower is not necessarily edible because it is served with food. The flowers of most culinary herbs are safe to use. Note: While the flowers mentioned in the edible flowers list are edible, other parts of the plants mentioned in this list may be poisonous. Know what you're eating! Allium blossoms (leeks, onion, garlic, chives, etc.) Apple blossoms (Malus species) -- eat in moderation as they contain small amounts of cyanide, just as apple wood, leaves, and seeds do.
    • Artichoke (Cynara cardunculus) -- the immature flower bud is edible, the mature flower is not Arugula (Eruca vesicaria) -- Flowers have a milder taste than leaves, great in salads or as a snack Bachelor's button (Centaurea cyanus) -- Petals only as garnish
    • Banana blossoms (Musa paradisiaca) – Used to make a side dish Basil (Ocimum basilicum) – Petals are used in salads and cooking. Are also added to tea and give a lovely flavor Bee Balm (Monarda didyma) – Petals are used to garnish
    • Broccoli (Brassica oleracea) -- The heads are composed of flower buds, flowers taste like broccoli Calendula (Calendula officinalis) – Petals- slightly bitter, used more for the color than the flavor Carnations (Dianthus caryophyllus) -- Petals; remove bitter white base
    • Cauliflower -- The part you eat is made up of flower buds Chamomile (Chamaemelum noblis) -- For tea; use in moderation. If you're allergic to ragweed you may be allergic to chamomile as well. Chervil (Anthriscus cerefolium) – Petals are used in salads and garnish
    • Chicory (Cichorium intybus) – Petals are used as a garnish Chives (Allium schoeonoprasum) – Petals - very strong onion taste Chrysanthemum (Chrysanthemum morifolium or Chrysanthemum indicum) -- Petals, remove the bitter white base, strong flavor, used in tea
    • Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) – As garnish Clover -- Use in tea after drying the petals Coriander (Coriandrum sativum) The leaves are used as garnish and added to soups to give a coriander flavor. An excellent Chutney (sauce) can be made with the leaves Dandelions (Taraxacum officinale) -- Use young flowers and buds, mature flowers are bitter
    • Dianthus -- Remove the bitter narrow base Dill (Anethum graveolens) - Flowers and leaves Daylilies (Hemerocallis) -- Buds, flowers, petals; eat in moderation, can have diuretic and laxative effects Elderflower (Sambucus species) -- Blossoms for tea; washing flowers removes much of the flavor
    • English Daisy (Bellis perennis) – Petals - mildly bitter taste Fennel (Foeniculum vulgare) - Flowers, leaves and leaves Fireweed (Epilobium angustifolium) – Petals
    • Fuchsia (Fuchsia X hybrida) – Petals and complete flowers Garden Sorrel (Rumex acetosa) – Leaves - taste like lemon Garland chrysanthemum (Chrysanthemum coronarium) – Petals used as garnish, added to salads and soups Garlic (Allium sativum) -- Garlic flowers have a mild garlic flavor and are nice in salads
    • German chamomile (Matricaria recutita) - Petals Ginger (Zingiber officinale) - Whole after removing the skin Gladiolus -- remove anthers – Petals only Green alkanet (Pentaglottis sempervirens) -- Only the flowers are edible
    • Hesperis matronalis - Young leaves and flowers) Hibiscus (Hibiscus rosa-sinensis) – Flowers citrus flavor, often used as a garnish Hollyhock (Althea rosea) – Flowers -vegetable flavor, often used as a garnish
    • Honeysuckle (Lonicera japonica) – Flowers - other species called "honeysuckle" are not edible. Jasmine (Jasminum sambac, Jasmine officinale) -- "false jasmine" is poisonous – Petals only Kachnar (Orchid Tree, Mountain-ebony) – The flowers buds make a delicious main dish – Flowers used as garnish
    • Lavender (Lavandula angustifolia) – Petals - intense flavor Lemon Verbena (Aloysia triphylla) - Leaves Marigold (Tagetes tenuifolia, T. signata, T. patula) – Petals - wide variation in flavor, taste before buying
    • Marjoram (Origanum majorana) Mint (Mentha species) – Leaves - there is a wide variation in flavor with mint flowers, taste before buying Moringa oleifera – Flowers and leaves
    • Mustard (Brassica species) -- Some people are highly allergic to mustard, start with a small amount Nasturtium (Tropaeolum majus) -- Nasturtium flowers have a spicy, peppery taste Okra (Abelmoschus esculentus) - Flowers – Can be eaten in a salad. Make wonderful and tasty “Pakoras”
    • Oregano (Origanum vulgare) – The flowers can be added to salads, soups etc. The leaves and seeds can also be used to give a pleasant taste and flavor Pak Choy (Brassica chinensis) – All parts can be eaten Pansy (Viola x Wittrockiana) – Petals
    • Passion flower (Passiflora spp.) -- vegetable flavor, often used as a garnish Pineapple sage (Salvia elegans) – Petals and leaves - minty, spicy flavor Pomegranate (Punica granatum) – Petals Primrose (Primula vulgaris) - Petals
    • Pumpkin blossoms – Complete flower – Make tasty “Pakoras” Radish (Raphanus sativus) – Flowers and leaves in salads Rose (Rosa spp.) -- Remove white bitter base of the petal. – used as garnish and to give a rosy flavor to soups etc
    • Rosemary – Leaves – Used as a garnish – added to salads and soups Sage (Salvia officinalis) – Flowers and leaves Savory (Satureja hortensis) - Petals and leaves Scented Geraniums (Pelargonium species) -- Flower tastes like the smell of the leaves
    • Signet marigold (Tagetes signata) -- eat in moderation, may be harmful in large amounts Snapdragon (Anthirrhinum majus) -- Bitter flavor, usually used as a garnish Squash blossoms – Make tasty pakpras – can be used as garnish Strawberry flowers (Fragaria ananassa) – Used as garnish
    • Sunflower (Helianthus annuus) -- Bud tastes like artichoke, petals have a bittersweet flavor. Some people have allergic reactions to the pollen. Sweet Olive (Osmanthus fragrans) – Used for garnish Thyme (Thymus species) - Leaves and petals are used as garnish and adding flavor to cooking
    • Zucchini blossoms – Used for garnish WARNING: Some parts of edible plants are poisonous. Others may be edible only after appropriate preparations (such as cooking or pickling). Although every possible effort, has been made to inform you in these pages of toxic parts of edible plants, or of flowers or plants that may be misidentified as edible, it is your responsibility to determine the identity of any plant, the edible parts of that plant, and the proper way to prepare the plant, before you eat it. Only eat flowers which have been organically grown, because the sprays used on nonorganically grown flowers often are not safe to eat. Allergic reactions are possible while eating any plant, especially from eating pollen, even if you have done so safely before. Some flowers or plants are not safe if eaten often, or if eaten by people with certain medical conditions. Please check with your health provider before eating a new food if there is any question as to whether this food is safe for you. BE SAFE! PREVENT ALLERGIC REACTIONS Any new food, plant or flower could cause allergic reactions when eaten, which can become life-threatening. To help prevent a serious allergic reaction, here are some steps to take when considering any plant that you have never eaten before. Only go to the next step if your answer is "no". Severe reactions such as shortness of breath, face swelling, or throat swelling are signs of an extreme allergic reaction -- call for emergency medical attention immediately.
    • Touch the plant or flower part that you intend to eat with the back of your hand. Does it irritate your skin or cause you to itch? If the answer is yes, STOP. You may be allergic to it. Do not eat this. Break off a small piece of the plant or flower part that you intend to eat and hold it next to your inner wrist for 15 minutes. You can do this as you walk around the nursery. Does the piece of plant cause redness, irritation, swelling, rash, or itching? If the answer is yes, STOP. You may be having an allergic reaction to it. Do not eat this. Place a piece of the plant or flower part that you're testing in your mouth and hold it there for 15 minutes. Was there any numbness, tingling, swelling, or burning in your mouth? If the answer is yes, spit it out. You may be allergic to it. Do not eat this. Prepare a small amount of the plant (1-3 spoonfuls) as recommended for that plant, and eat it. Wait 24 hours. Did you have any symptoms such as nausea, heartburn, or diarrhea, or feel unwell in any way after eating this plant? If the answer is yes, stop eating this plant. You may be having an allergic reaction to it. If you have already bought the plant, either return it to the store or exchange it with a friend who isn't allergic to it. If all the answers have been "no", congratulations! You have found a new edible plant that you are not allergic to. Don't forget to do this allergic reaction testing on family members, especially children and the elderly, if they have never eaten this plant before. Remember that food allergic reactions can develop over time, even in foods you have eaten before, so if you have any of these symptoms after eating a certain food, consider reducing your exposure to that food. Recipes using edible flowers There are so many edible flower recipes, something for every meal, breakfast, lunch and dinner!
    • Two of the favorite out of all my recipes using edible flowers are Quick and Fragrant Stew 1-2 pounds top sirloin cut into 1 in cubes 2-3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil or butter 1 large onion, chopped 1/4 cup wine 2 cups broth chicken and vegetable broth with good results) 2-3 carrots, sliced into rounds 3-4 thin-skinned small potatoes, quartered 2 sprigs fresh thyme 1 sprig fresh rosemary leaves 1 sprig fresh lavender (leaves or flowers) 1-2 cups fresh or frozen peas (or you can use frozen mixed vegetables as I do) Mix flour, pepper and salt, then dredge chicken cubes. Brown chicken cubest in oil then set aside. Fry onion until soft, then deglaze pan with wine. Add broth, carrots, potatoes, thyme, rosemary and lavender. Bring to a boil, then add meat and reduce to a simmer. When the vegetables are tender (about 15 minutes) add peas (or mixed vegetables) and heat through (3-4 minutes). Garnish with fresh lavender or rosemary flowers. Serves 4. This tastes wonderful! You can substitute tofu, diced shiitake mushrooms, or the sirloin to make this a vegetarian meal. Kachnar THE RECIPIE (Main Dish) Ingredients: Kachnar flower buds 250 gm Onion 1 medium Tomato 2-3 medium Garlic 4-5 pods Ginger 1 thumb size piece Salt to taste
    • Turmeric powder Cumin seeds Coriander powder Gram Masala Dry mango powder Fennel seeds Vegetable oil For garnish ½ tea spoon ½ tea spoon 1 tea spoon 1 tea spoon 1 tea spoon ½ tea spoon 1 table spoon some green coriander and basil leaves Method: Wash and boil the Kachnar flower pods till cooked. Drain out the water. Cut the onion, tomato, ginger and garlic into small pieces. In a frying pan add 1 table spoon vegetable oil and heat it. Add Cumin powder and heat till brown. Add onion pieces and stir fry till light brow. Add turmeric powder, coriander powder, gram masala, Dry mango powder (Amchoor) and fennel seeds and continue stir fry. Add tomato and continue to stir fry till mixed well. Add salt and mix all the ingredients well. Add the cooked Kachnar flower pods and continue to stir fry till done. Garnish with green coriander and basil leaves.
    • Kachnar flower pods Kachnar Main Dish Medicinal value: Its leaves bark and fruits have medicinal properties. Right from ancient times, Kachnar has been famous for its curative effect on the enlargement of lymph glands. Acharyas say that it is an excellent cleanser of wounds and killer of intestinal worms. The green buds and bark of kachnar are good astringents. Its decoction is also used for curing scrofula (glandular swelling), ulcers and skin diseases. The usual dosage of dried and crushed parts of kachnar is three to six grammes. Fifty milliliters of its decoction can be consumed. Overdose can cause nausea, which can be set right by taking a little black salt along with lemon juice.