|Friday Five: Edible Flowers|
|Written by Heleigh Bostwick Friday, 15 June 2012|
Edible flowers are often used in cooking as flavorings and as garnishes. They can be grown separately in flowerpots or planted in the perennial border. For the best flavor, pick flowers at the peak of their blooms.
1. Violets (Viola odorata)
Violets are dainty spring blooming flowers with purple, pink, or white blossoms that are often candied or used to decorate tea cakes and pastries because of their sweet taste.
2. Marigold (Tagetes tenuifolia "lemon gem" or "tangerine gem" )
The small yellow to orange flowers of these two cultivars are milder than the average marigold cultivar with a somewhat citrus flavor that can be slightly spicy and pungent.
3. Borage (Borago officinalis)
The bluish-purple flowers of borage bloom in June and July and taste similar to cucumber. Borage flowers are typically used for garnish although they can be candied.
4. Yucca (Yucca filamentosa)
The creamy white petals of the yucca are the only edible, non-poisonous part of the plant. When sauteed they are slightly crunchy tasting like a milder version of artichoke.
5. Nasturtiums (Tropaeolum majus)
Brightly colored nasturtium flowers, probably the most well known of the edible flowers, have a peppery taste and is often used to give some zing to salads. The buds can be pickled and used in place of capers.