It's a romantic notion, eating flowers. In many cases they seem almost too beautiful to consume.
But you'll want to give it a try. And there are many different ways—in cooking, drinks, salads, and as a garnish.
- Not all flowers are edible. Know which ones you can eat.
- Make sure they have not been sprayed with pesticides and herbicides. The best bet is to buy flowers from the person who grew them, or grow them yourself. Florist, nursery and supermarket-chain bouquets are usually loaded with chemicals.
- Don't eat flowers picked by the road or in public parks. Both may have been treated, and roadside flowers may be polluted by vehicle exhaust.
Eat only the petals of a flower in general; not the stems, pistils, nor stamens.
- If allergies are a concern, try introducing edible flowers slowly—they may make them worse.
- To store them properly for up to ten days, place them on a moist paper towel and refrigerate in one of your Portion Perfect Prep n' Store Containers. Ice water can revive them.
If you want a big impact for a little bit of effort, toss flower petals into your salads.
Here are some of our salad-making favorites:
Lavender (we like it as a garnish; too much, and stuff can taste like soap)
- Sweet peas
Take a pass on:
- Basil flowers. Just don't, because the leaves are so awesome, and if you let the plant flower the leaves turn bitter. Okay, you can eat them if you want.
- Dandelions. The flowers are too bitter; stick to eating leaves.
- Apple blossoms. They're okay in small amounts, but not in larger ones as they may have cyanide precursors. The seeds are poisonous, but not in small doses.
If you've got little ones around, prepping flowers for eating can be a great way to learn about what we fuel our bodies with.
As a general rule, remember that a little bit goes a long way and with such delicate flavors, it helps to keep thngs simple.
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