Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years. Early reports indicate that the Romans used flowers in cooking, as did the Chinese, Middle Eastern and Indian cultures. During Queen Victoria’s reign, edible flowers were popular and they are again popular in North America and Europe.
Many flowers are edible and the flowers of most culinary herbs are safe. However, proper identification is essential because some flowers are poisonous and should not be eaten.
Pick flowers early in the day. Use them at their peak for the best flavor. Avoid unopened blossoms (except daylilies) and wilted or faded flowers. They may have a bitter or unappealing flavor. Do not use flowers that have been sprayed with pesticides, which often occur along roadsides, or collect flowers from plants that have been fertilized with untreated manure. Generally avoid purchasing flowers from florists, Garden centers or nurseries. These flowers are not grown for consumption.
Fresh flowers also can be preserved for later use. Choose flowers with larger petals, such as pansies, and paint the petals with an egg-white wash. Use a soft brush and dehydrated egg whites to avoid food borne illness. These flowers are edible if the dehydrated egg powder has been pasteurized. After painting, dust the petal with super-fine granulated sugar and dry it. Store preserved flowers in an airtight container in a cool, dark place. Avoid dark-colored petals; they turn even darker with this treatment.
