Eating from the Garden
 

EDIBLE DO’S

Here are some useful tips for using edible flowers:

1.      If possible, have flowers picked or delivered the day you are using them. Many people say that flowers picked in the morning are fresher and moister.

2.      If flowers are delivered “whole,” remove stems and interior structures, as they can be bitter.

3.      Wash flowers immediately in cool water to remove dirt, insects and dust.

4.      Wrap unused flowers in damp towels and refrigerate.

5.      If flowers are wilted, refresh them briefly, about one minute, in ice water.

6.      Use edible flowers sparingly. Their flavors may overpower the dish.

7.      If using flowers as a garnish on a hot item, add them at the moment of service.

EDIBLE DON’TS 

1.      Flowers from florists are not edible, unless they are from an “organic” florist. If you want to make an edible centerpiece, rely on your produce supplier.

2.      Never use non-edible flowers as a garnish. If it’s on the plate, someone’s going to try it. For example, daffodils may make a cake look beautiful, but they are highly poisonous.

3.      If someone has asthma or hay fever, they should not eat edible flowers.

4.      Never assume that a flower is edible. Just like mushrooms, there are a lot of look-alikes. For example, lavender is very edible. Flowers from chenille plants look exactly like lavender, but are toxic.

5.      Don’t use the leaves from flowers unless they have been identified as edible. For example, rose leaves are very bitter and have an unpleasant texture.

Edible Do's and Edible Don'ts

Tastes and Uses

Mix and Match

Eating from the Garden        

Dr. Nancy Berkoff is a registered dietitian, food technologist and certified chef.  Her awards include some of the following: Chef of the year, Los Angeles, Nutrition Educator of the Year (US Navy), Consumer Food Journalist of the Year (Institute of Food Technologists), and Food Writer of the Year (American Culinary Federation).  Dr. Berkoff is one of the few women in the United States to have been nominated to membership in the American Academy of Chefs.