A Glossary of Edible Flowers : Interesting

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A GLOSSARY OF EDIBLE FLOWERS Anise hyssop: Lilac-colored blossoms. Strong anise-licorice taste. Sweet and tasty. Flavor similar to root beer. Great in salads, sweet pastries, butter cookies and as a garnish. Leaves can be used to make tea.Bachelor's buttons: blue blossoms with fuzzy silver-gray leaves. Bland taste.Bergamot Red, pink, white and violet flowers. Perfumy, tea-like taste. Goes nicely with peach desserts.Borage: Large blue flowers. Cucumber-like flavor. Great in salads, dips, fruit compotes and candied for desserts. also known as anchusa.Calendula: Yellow or gold flowers. Slightly green, tangy, peppery taste.. Nice with corn muffins.Carnations: Pink, yellow, white or red flowers. Bland and sometimes bitter flavor.Chives: Lavender flowers. Mild onion flavor Chrysanthemums: White, yellow, orange, red, pink and purple flowers. Each color has a different

flavor, some strong and bitter.Daisies: White with yellow centers. Mild flavor.Dandelions: Yellow. Bitter flavor.Day lilies: Many shades of orange and yellow. Slightly sweet, nut-like flavor. A cross between asparagus and zucchini. Interesting with pasta and mushrooms.Dianthus: Red, pink or white flowers. Little flavor. Pink variety spicy, like cloves.Geraniums (scented): Pink, red, white or purple flowers. Flavored leaves (rose, lemon, mint, apple and nutmeg). May be slightly sour or bitter. A nice addition to cake batter.Herb flowers: Most popular are chives, rosemary, thyme, oregano, marjoram, basil, onion, garlic, cilantro and sage. Recommended for salads, atop vegetables, and as a pizza topping.Johnny jump-ups: violet, mauve, yellow and white flowers. Light winter-green flavor. Great in salads and as garnish for pastry and desserts.Lavender: purplish flowers. Lemon flavor. Excellent in

cream for desserts.Lilacs: white, violet, blue, pink, white, yellow and magenta flowers. Light floral flavor. Can be slightly bitter.Lovage: yellow and white flowers. Mild celery flavor.Marigolds: yellow, orange and gold flowers. Mild peppery taste. Some varieties less intense and bitter. Others citrusy and milder. Goes well with mushroom salad.Mustards: bright yellow flowers. Hot, pungent mustard flavor. Great in salads.Nasturtiums: rainbow of colors. Piquant, like watercress. Great in salads, salsas, compound butters, vinaigrettes, grilled dishes and stuffed with guacamole.Pansies: blue, orange and purple flowers. Mild flavor. great as a garnish, in salads and for candying.Rocket: white with red and pink veins. Less piquant. Smoky, nutty flavor. Superb in spring salads.Rose petals: white, yellow, orange, pink and red flowers. Sweet to bitter. Red flowers have a mineral

flavor. Lighter colored varieties are more delicate in taste. Great in jams, sugars, vinegars, syrups, jellies and teas.Safflower: orange flowers. Slightly bitter in taste. Good in salads, cooked in rice or added to pasta as a garnish.Squash: orange and yellow flowers. Vegetable flavor with the mild taste of raw squash. Great for stuffing, frying or sauteing when whole. Cut into julienne for pancakes, omelets, soups and salad.Tulips: wide variety of colors. Little flavor, slightly sweet or bitter.Violets: purple flowers. Mild taste (except viola odorata, which is sweet). Excellent for candying and as garnishes for desserts and tea sandwiches. Good in salads.Source: The National Culinary Review, June'94http://pets.care2.com/http://www.theanimalrescuesite.com WAITING