Wake Up and Eat the Flowers—
But Please Leave My Centerpiece Alone!
I was at a raucous New Years Eve dinner party a few years back when one of the guests suddenly scooped up the centerpiece—a stunning arrangement of wildflowers—and… ate it. Seriously. It was only later that I learned that my own charming date had put her up to it. Actually, he offered to give her five dollars to do it. And our host—gracious as he was—was none too pleased once the deed was done.
Eating flowers is nothing new. In fact, references to flower-eating can be found as far back as 140 BC. From ancient Rome and China to modern day Italy, Mexico, France, and India flowers have been making their way from the mantelpiece to the dinner plate for eons. Shakespeare's audiences sipped rosewater and munched on stewed primroses. Medieval cooks seasoned meat with spicy marigolds and tossed sweet violets into salads. The Chinese add dried tiger lily buds to stir fries for a sweet, musky flavor and pleasing crunch; France's herbes de Provence owes its distinctiveness to lavender petals; and Spanish paella gets it's golden hue from saffron—the stigmas of purple crocus.
Each flower brings a distinct flavor element to the mix. Tulips are reminiscent of cucumber. Johnny-jump-ups will surprise you with a burst of wintergreen. Sweet roses and violets are ideal flavorings for desserts. Lemony begonias, oniony chive blossoms, spicy carnations, bitter chrysanthemums, and warm, peppery orchids each bring something of their own to the table.
Growing your own flowers for food is the best way to ensure that they haven't been treated with toxic chemicals. Marigolds, daisies, chrysanthemums, roses, and begonias all do well in home gardens. But fortunately for city girls like me—and others who don’t have the space or patience for their own edible flower garden—many of these colorful treats are easily found in the wild. But remember, plants that may have been sprayed with non-organic pesticides should never be eaten, so avoid harvesting flowers on the sides of roads or in cultivated areas such as parks.
My own first experience with eating wild flowers was at a Northern California farm camp that I attended in the 1970s. The hippy cooks there were quite fond of tossing bright, peppery nasturium flowers—which bloomed abundantly around the camp's 500-acre property—into the nightly salads chock-full of veggies grown organically on the property.
Nasturtiums, which originated in Peru, flourish just about anywhere—all they need is full sun and good drainage—and can be found from late spring through early fall. Their bright flowers range in color from cream to yellow, orange, and even crimson.
Nasturtiums are both an attractive and nutritious food—they're packed with Vitamins A and C, both of which may be helpful in the treatment of infections, colds, flu, and digestive upsets, as well as in boosting the immune system, helping the body to resist infection. Nasturtiums also contain mustard oil, which may have disinfectant, antibiotic, anti-fungal, anti-viral, and even anti-tumor effects. Herbal medicine practitioners have found the flowers to be effective in alleviating respiratory congestion, stimulating the appetite, and promoting digestion.
Both sweet and spicy, nasturtiums are a great way to add color to a spinach salad or even a pasta salad. Their large blossoms are also ideal for stuffing and serving as an eye-catching appetizer—try them filled with chicken, shrimp, or egg salad or with a tangy mixture of goat cheese and lemon zest.
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