With its unique and powerful flavors, textures, and colors, edible flowers have gained popularity as a creative and innovative ingredient in the world of cooking.
They can be eaten as the main course or incorporated into salads. The flowers can be added to the drinks as flavors or used to make drinks such as teas and wines. They are added to spreads such as butter or preserved fruits as well as vinegar, marinades and salad dressings.
The flowers are also eaten for sustenance. Many technically edible flowers may be far from appetizing.
Dandelion is an example of a flower species with high nutritional value, its flowers contain high concentrations of polyphenols and antioxidants and have anti-inflammatory and anti-angiogenic properties.
Wake up your taste buds with these seven edible flowers that taste as good as they look.
Sweet Violet (Viola odorata); Johnny-jump-up (Viola tricolor)
Pansy (Viola x wittrockiana): These three contraltos are old-fashioned culinary classics that flourish best in colder climates and prefer rich, moist and well-drained soils. Partially shaded areas are preferred in hot climates.
Sweet violets are perennials with purple or aromatic white flowers. Generally resistant to zone
5, the violets propagate by dividing the tufts. Johnny-jump-ups and pansies are easily transplanted annually into gardening centers.
Johnny-jump-ups have saponins, which can be toxic in large amounts. These beautiful flowers add a sweet, fragrant or wintergreen flavor to salads, fruits, and vegetables. Float flowers like a punch or make petals for cakes and cookies. Besides, these three flowers are easy to grow.
English Daisy Flowers
The English daisies (Bellis perennis L.) have a yellow disk in the center and are surrounded by delicate white, pink or even red petals. Flower stalks usually grow 3 to 6 inches tall.
Sometimes called European daisies or daisies, flower petals double in the night and open again to the sun. Unfortunately, beautiful English daisy flowers are easily re-shaped and are sometimes considered a weed, especially when growing in lawn areas.
Sow seeds of English daisies in the spring or early fall. If you find them sprouting in your landscape, it is usually best to leave them where they grow. If you want to try to transplant the root, dig deep to get the complete root system.
When planting English daisies in the garden, the roots should be deeply buried. English daisies in the garden are somewhat adaptable to the types of soil and sunlight. By cultivating the English daisies, you can plant it in a poor or lean soil. Rich or fertile soils are not preferred by this plant.
The care of English daisies involves keeping the soil moist. English daisies in the garden grow in full sun or partial shade. English daisy flowers can decelerate during the hottest summer days and return to lower temperatures in late summer or fall.
No year is more joyful or easier to cultivate than worry. These flowers are yearbook spenders, bringing a wealth of gold, copper, and brass to our summer and fall gardens. The popularity of the flower is probably due in part to its ability to bloom vividly throughout the summer.
Once concerns are established, remove the top of the plants to encourage them to drier. This will prevent the plants from becoming long and encourage increased flowering.
Also, when you water the worries, let the soil dry slightly between the waterings, then water well and repeat the process. Wet more at high temperature. Do not fertilize worries during growth. A diet rich in nitrogen stimulates the lush foliage at the expense of flowers.
Borage (Borago officinalis)
This annual is a delightful edible flower, which grows 2 to 4 feet high, with purple-blue star-shaped flowers that “enchant the mind,” according to the famous 16th-century herbalist John Gerard. Sow the seeds in a sunny place after the last frost, or earlier in hot climates.
Borage tolerates most types of soil and usually gets reseeds. The transplant is not recommended due to the main root.
Borage adds a taste of cucumber to salads, sauces and cold soups. Ice flowers on ice cubes to float on decorative drinks. In large quantities, borage may have a diuretic effect.
Calendula (Calendula officinalis)
Also known as marigold, this annual edible flower was the favorite of medieval cooking pots. The marigold can reach up to 20 inches tall, with pale yellow flowers to burnt orange.
Sow the seeds in a sunny place in well-drained soil. Provide afternoon shade in warm weather. In colder climates, start indoors. This easy to grow plant self-sows freely.
Calendula is very easy to grow from seeds and planted in a well-drained regular fertile garden soil. Purchased plants should be planted after the danger of frost has passed; the seeds can be sown before the last date of frost in the spring. Pinching young plants will promote more compact and thicker growth and will keep plants from becoming sticky.
Deadhead the ancient flowers to encourage reforestation. Calendula generally prefers the full sun, but in warmer regions, it sometimes languishes during warmer months, unless the shade is shaded in the afternoon.
Like most members of the daisy family, marigold needs well-drained soil, rich in organic matter. Dense and moist soils can cause root rot. This plant tolerates a wide range of pH but prefers slightly acid to neutral soils. Until the plants are well established, mature plants only develop from time to time. Avoid too much water with these plants.
Chive (Allium schoenoprasum)
This perennial grows from 20 to 30 cm tall, with pink and lavender flowers that have been serving meals for centuries. This edible flower prefers full sun and moist and well-drained soil rich in organic matter.
Planting rooted clods are the easiest way to spread chives. The seeds germinate slowly and require dark, constant humidity and temperatures between 60 ° F and 70 ° F. They are grown in zones 3 to 9.
Divide the plants every two years. Chives grow well besides sunny windows. Separate the flowers from the chive to give a sweet onion flavor to the buns, boiled dishes, eggs, potatoes, and herbal butter.
Lavender is a thick and heavily fragrant perennial plant of the Mediterranean. In most areas, the grayish-green foliage remains green throughout the year. It is better to plant lavender in the spring because the soil is heating up.
If planted in the fall, use larger plants to ensure their survival during the winter. Plant lavender 2 to 3 feet away. The plants usually reach between 1 and 3 feet in height. It thrives on any poor or moderately fertile soil. If you have heavy or clayey soil, add some organic material to improve drainage and keep it away from humid areas.