Using Flowers in the Kitchen
Lessons which MUST be drilled into your children - as I learned taking them around Harlow Carr Gardens, to incessant questioning "What does this taste like?"
- Check the flower out first - many are not edible, some are dangerous!
- Only use flowers from your own plot - you need to know that no noxious chemicals have been sprayed on them.
- I pick a few of the finest (clean!) flower heads. When I have got them home, I tap the heads gently to remove pollen and any bugs which may be hiding. And use them!
Nasturtiums
A green salad becomes an exotic delight, with the vibrant colour of a few nasturtium flowers, and the peppery freshness of a few shredded leaves.
Perhaps it was pure good luck, but nasturtiums appeared to make a very effective and showy cover for one of my compost heaps!
Calendula
Pull the petals from 2 or 3 heads and mix into a rice salad. Not a spectacular flavour, but very attractive.
Marjoram and Oregano
I know you are supposed to cut the flowering heads of herbs back when you want to use the plant to supply leaves for the kitchen - but the flowers are great for attracting bees. Best of all, slice some good flavoured tomatoes thinly, sprinkle generously with the chopped flowers, and drizzle with olive oil.
Sunflowers
Always worth a go - handsome, and every allotment site needs a few! Want to win your local competition? Consult the expert!
Dandelion
Why stop at garden flowers - go for the weed!
Dandelion leaves are best picked for salads in early spring before they flower, or after the first frost (when their bitterness disappears). They can be used fresh, sautéed or steamed.
A recipe for Hot New Potato and Dandelion Salad with Bacon and Shallots
Or just toss torn dandelion leaves, with chopped onion and chopped tomatoes - with other green leaves, like basil.
The flowers can be used to make Dandelion Jelly and Wine.