There’s nothing like a good salad bowl filled with lettuce, spinach, tomatoes, cucumbers, herbs, and flowers. The combination is a delight to both the eye, the palate, and…..wait a minute. Did I just say flowers?
Yes, I did. Certain flowers are more than just a pretty face. They are also delicious.
Now you’re probably thinking, “Is he out of his mind? Eating flowers? Unheard off! Flowers are for viewing, not eating. Who’d want to eat flowers? What kinds of flowers could someone possibly eat?
The answers to the first two questions are yes and yes. As far as the third question, people have been consuming flowers since the time of the Stone Age. Currently, flowers are used all over the world in a variety of native cuisines. Some flowers, such as dandelion, are very nutritious, containing high levels of vitamin-A, C, iron and calcium and detoxifiers.
What kinds of flowers can you eat? There are too many to list them all here, but I’ll give you a few for starters.
African marigold — flowers have a citrus flavor and can be used to garnish salads
Anise hyssop — flowers and leaves have a licorice flavor. Can be used in savory or sweet dishes or to garnish a cheese plate
Borage — both the leaves and flowers have a flavor similar to that of cucumber.
Nasturtium — has a peppery flavor similar to that of watercress.
Dandelion — use the leaves in salads and use the roots to make wine.
Serving flowers with your meals is a great way to add color and flavor to normally ordinary dishes. So remember, that as you travel the road of life, always take time to stop and eat the flowers.