Food Adventures 101: Grow Your Flowers and Eat Them Too

Who knew that you could eat not just sunflower seeds, but the whole darned sunflower?

It's true - in fact, there are many edible flowers that can easily be turned into a gorgeous garnish for a dessert or cocktail, or infused with oil for a new culinary gem.

If you steam sunflower buds before they bloom, they can be served like artichokes. You can also eat the petals - simply dip them in your favorite spice mixture and eat with a fresh salad.

Some edible flowers you are probably already familiar with include:

• Basil
• Mint
• Capers
• Squash blossoms
• Chammomile
• Jasmine

Did you know that if you fry dandelion buds they taste like mushrooms?  If you infuse oil with the often disregarded weed, some claim that it aids in relieving muscle tension and soreness.

It is important to note that some varieties of flowers are poisonous, while others in the same family are not. For example, certain types of lilies should not be eaten, but the day lily is edible.

Other types of edible flowers include rose petals (with the white heel removed), violets and marigolds (also with heel removed), among many others. They can be frozen, dried or steeped in oil for preservation.

For a stunning garnish for desserts or cocktails (and a fun way to use fresh flower petals in their prime that might die soon), try this super-easy recipe for candied flower petals. This is also a fun activity for kids to try.

Candied Flower Petals

Egg white wash (start with one egg white, add as needed)

Flower petals of choice, pick ones that are a good size, like rose petals

Super fine sugar, as needed

Whisk the egg white until the wash comes off the whisk in a ribbon consistency. Apple the wash to the petals gently with a soft-bristled brush on both sides. Dip the petals in the sugar, or sprinkle on top of both sides. 

Lay the petals on wax paper and allow to completely dry overnight.

Herb infused oil is also extremely easy to make, as long as you make sure everything you use to make it has been properly sterilized beforehand. You want to always wilt the herbs you use before putting them in the oil, as any moisture in the oil will cause mold.

Herb Infused Oil

1/2 C fresh chopped flowering herbs, such as mint or basil

or

1/4 C dry herbs

1 C olive oil

Sterilize one bottle that you will use for the oil. Also sterilize any other utensils or equipment you will be using.

Gently saute the herbs and oil in a non-metal pan (such as teflon) - do not allow it to boil. Saute 5 min., then remove, strain and pour into the bottle. Refrigerate.