Fleurs et Délices
Edible flowers
Flowers in gastronomy
The history of edible flowers dates back thousands of years to the Chinese as well as the Greek and Roman cultures. They have been utilized fresh, dried, or powdered giving their aroma to many dishes. As an example, Romans once venerated borage and calendula.
Have you ever-tasted one? Probably without realizing it.
Artichokes, capers, clove are flower buds. And saffron? It is crocus stigmas. (Crocus sativus) Herbal teas? Look at the ingredients: chamomile, lavender, linden, rose petals, hibiscus, etc. Each specie has more than a variety of fragrances or colors to offer. It has its own savor. Discover it yourself… but beware, some are not edible.
Before eating a flower:
People with allergies should consult their physician.
- Identify properly the flower; be sure of its Latin name and specie. Common names are not enough.
- Beware of plants purchased at nurseries and garden centers. Choose only flowers from organic gardens. Chemicals can become more concentrated in the flower than in the rest of the plant.
- Flowers from florists should never be eaten for the same reasons.
- Remove pistils and stamens. The pollen can change the flavor.
When tasting an edible flower the first time, use a technique somewhat similar to wine- tasting to get the best of your experience. Some are delicious, some are perfumed, some have little flavor and others are terrible. Nothing says that you have to like every flower; many might not suit your tastes.
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