Did You Know? Flowers we EAT!
Many flowers are edible! Nothing dresses up a salad, a charcuterie board or cake like flowers. Some tasty blooms are more well-known than others, but with many varieties to choose from you’ll have no trouble surprising guests with a lovely homegrown treat. It’s time to set the table because here at MountainRose Vineyards, we have some old favorites and some new varieties to try! Here is a list of just a few we have for sale. As a rule, if you eat the fruit then there’s a good chance you can eat the bloom!
Alyssum – The leaves and flowers of sweet alyssum have a pungent flavor, like kale. Try adding them to salads, cold soups or even omelets.
Amaranthus -The leaves of Celosia (cockscomb) are very nutritious, like spinach and the seeds can be treated as grain. The young leaves also make nice salad greens.
Baby’s Breath (Gypsophila sp.) – White or pink flowers that have a mild, slightly sweet flavor, perfect for dessert garnishes.
Dahlia – All dahlia flowers and tubers are edible. Flavors range from water chestnut and spicy apple to carrot.
Elderberry – The flowerheads are commonly used in infusions, making a very common drink, and can be made into a syrup or cordial. They can also be dipped into a light batter and then fried to make elderflower fritters. Both flowers and berries can be made into elderberry wine!
Hibiscus – Great addition to fruit salads or to make a citrus-flavored tea. Infuse the flowers to make a popular, mildly citrus-flavored tea. Add strips of vibrant colored petals to fruit salads. It is best to use the petals from the flower heads.
Hollyhock – The flowers can be crystalized and used to decorate cakes and mousses or try mixing them with salad leaves for a stunning dish. Flowers can also be used to make a subtly flavored syrup to add to various dishes. Before eating, remove the center stamen and any green bits.
Korean Mint – Both flowers and leaves have a delicate, fragrant taste. They are ideal for adding to cakes for a hint of anise flavor or add the leaves and flowers to whipping cream for a creamy, licorice flavor.
Mexican Marigold or Mint – Aromatic leaves are a substitute for French tarragon. Sweet licorice flavor brightens salads and main dishes. The edible, golden-yellow flowers bloom all summer.
Nasturtium – Peppery taste, like watercress, these make a lovely salad addition!
Pansy – Mild and fresh-tasting, they’re great in a green salad or as a garnish. They can be crystallized and used to decorate cakes, cookies, or creamy desserts.
Sunflower – The mild nutty taste makes the petals good in salads or stir fries.
