Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

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 aggrevate 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 before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor 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. Immediateay bfore useing, 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 lavendar are edible. Seperate 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 the portion before using.

This article originally appeared in the July 21, 1995 issue, p. 112. Horticulture & Home Pest News

Remember to always wash flowers thouroughly to make certain any chemical or organic pesticide has been removed.

Happy munching!

Borage ~Borago officinalis~has lovely cornflower blue star-shaped flowers. Lovely in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Calendula~Calendula officinalis~has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads

Daylily~Hemerocallis fulva~flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad.

Scented Gerainium~Pelargonium species~flowers come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes.

Lavender~Lavandula angustifolia~These look beautiful and taste good in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces.

Marigold~ Tagetes species~petals can be sprinkled on salads, open-faced sandwiches, herb buttes, pasta or rice, and steamed vegetables before serving.

Nasturtiums~Tropaeolum majus~come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Roses ~Rosa species ~ miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Crystallized petals or entire miniature roses are quite lovely.

Violets~Viola odorata~Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well.

The delicate flavor of zucchini flowers makes them an excellent container for other ingredients, in this case olives and ricotta. The recipe, drawn from an old issue of Sale e Pepe, one of the major Italian food magazines, will serve 4:

~12 zucchini flowers, stemmed, pistils removed, gently washed and patted dry

~8 ounces (200 g) fresh ricotta

~4 tablespoons green olive paste

~A few leek leaves

~An egg white

~White wine vinegar

~12 green olives, pitted and diced

Olive oil

Salt and pepper to taste

A steamer

Trim the leak leaves so as to obtain twelve ribbons and blanch them in lightly salted water.(you can use green onion tops if easier to find)

Mix the olive paste with the ricotta, and season it to taste with salt and pepper.

Rub the inside of the flower petals with egg white to help them stick to each other, and fill the flowers with the ricotta mixture (you may find it easier to do this if you gather the filling into a pastry bag with a wide nozzle, and squeeze it into the flowers). Tie the flowers shut with the leek ribbons, and steam them for 5 minutes.

While they're steaming pit and dice the olives. Whisk 4 tablespoons of olive oil and a half tablespoon of vinegar, seasoning the resulting emulsion with salt and pepper to taste, and mix in the diced olives. Spoon the sauce over the steamed zucchini flowers and serve.