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OK. Flowers on a plate make for great “eye candy”. Flowers in a salad can really spice it up. Like in these photos below. But a word of caution – Know what you are eating. Not everything on a plate is edible – although it should be: If it’s not edible, don’t put it on a plate! Ask if it is edible. If the kitchen or Wait Staff don’t know, it might be time to find another restaurant. Just use caution and be smart. Know your edible plants. Left-Click the photos to see enlarged.
Deviled Eggs with Pansy Decorations
Seafood Stir Fry with Flower Decoration
Edible Pansy in a Potato Salad
Buffalo Ribeye, Baked Onion and Potato Salad and Red Pansy
But, diner beware!
“Ten Rules of Edible Flowers
by Sherry Rindels, Department of Horticulture
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers. Are all flowers that aren’t poisonous edible? Definitely not. Listed below are a few simple rules to follow before sampling flowers.
Just because flowers are served with food does not mean they are edible. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
If pesticides are necessary, use only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.
Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
Enjoy the different flavors and colors that edible flowers add to many foods.
Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Sample a flower or two for flavor before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colorfastness. Some tend to discolor in water.
Only the petals of some flowers such as rose, tulip, yucca and lavender are edible. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Roses, dianthus, English daisies, and marigolds have a bitter white area at the base of the petal where it was attached to the flower. Break or cut off this portion before using.” [hortnews.extension.IAState.edu]
Here are some edible flower charts. Print them out if you wish.
Enjoy your dinner. Eat wisely!
