Double Duty – Growing Edible Flowers
Eating flowers may seem a strange idea, but it is becoming increasingly popular with celebrity chefs and home cooks alike. The appearance of flowers in haute cuisine marks a revival of the past, when petals and leaves were eaten and used medicinally. On the continent it is more common to consume vegetable blooms – a handy way of using what might otherwise be discarded. If you wish to grow plants which are edible as well as ornamental, read on!
Flowers as food
Generally speaking, the flowers of herbs and vegetables are safe to eat – but be sure to properly identify what you are picking! It is something of a British quirk to discard courgette flowers, since in France and Italy they are considered a delicacy. The flowers are almost never seen in supermarkets, so it is well worth growing your own to experience the unique flavour. Courgettes (link) produce huge yellow flowers, which can be easily harvested due to their open habit. Some varieties are resistant to cucumber mosaic virus and all are easy for beginners to grow. For a delicious appetiser, try the flowers cooked in a light tempura batter. If you garden organically, you may not need to wash them first – although it is wise to check for visiting insects! Toss them in the batter mixture before dropping in very hot oil for thirty to forty seconds. Eat as a crispy starter, or serve as a fancy garnish. For an extra decadent treat, fill the space between the petals with soft cheese before covering with the tempura.
Summer salads
A plate of lettuce (link), rocket (link) or mizuna (link) is greatly improved with the addition of young nasturtium petals.
For a splash of colour and a peppery bite amongst other salad leaves, try one of our many nasturtium varieties (link). For best results, eat the petals when they are young and fresh. Avoid their tendency to go soggy by adding them after the rest of the salad has been tossed in dressing.
Quick snacks
Flowers are useful for adding interest to well-worn recipes. Snip purple chive (link) flowers into omelettes for a tasty, onion-like flavour. In fact, the blooms of most herbs can be used in much the same way as the other parts of the plant. For something different, try our Chinese chives (link) which have a subtle, garlic-like flavour. Whilst the leaves can be used in the same way as standard chive – particularly in fish and egg dishes – the blossom buds are a Chinese delicacy and can be eaten raw or stir-fried.
Flavouring with flowers
Rose and lavender have been used to flavour middle-eastern dishes for centuries. Try lavender in cakes and biscuits, for a sweet perfumed taste. We stock a wide range of varieties in our catalogue (link to section).
To experience the unique flavour for yourself, chop finely and sprinkle lightly on top of biscuits and cakes before baking.