Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Garnishing with Edible Flowers
 
  Garnishing with edible flowers can turn ordinary food into a beautiful palate of color, adding flair and natural style. You get a bonus, too: edible flowers can add flavor and nutrition.  Using edible flowers to garnish a dish is “hot” now, yet the culinary use of flowers dates back thousands of years.  The Romans used roses and violets to flavor and beautify their food.  I’ve eaten Oriental dishes with daylilies, and have enjoyed the scent and taste of rose petals in Indian and Middle Eastern fare.  Carnations, with their spicy flavor, are one of the “secret” ingredients in the famous French liqueur, Chartreuse. I still sprinkle calendula petals (pot marigold) into my rice dishes much as my Mom did when she wanted a saffron-like color but couldn’t afford this expensive flavoring. Use only edible flowers with food. Don’t use flowers that have been sprayed with chemicals. If you’re not sure if they’ve been sprayed, ask!  Homegrown flowers are best picked in the morning or late afternoon when their water content is high. Rinsing gently will clean them. To store, rinse in tepid water, drain, wrap in damp paper towels, and place in plastic bags in refrigerator. They’ll keep for several days.

Garnishing with edible flowers takes only a minute, and the results are spectacular.
  • Pipe herbed cheese into endive leaves and garnish with tiny violas and borage flowers.
  • Stir fuchsia, red bud, tulip and dianthus petals into a stick of softened butter. This makes a dazzling accompaniment to scones and tea. 
  • Garnish sliced grilled meats, poultry or seafood with purple and red petunias, hollyhocks or variegated day lilies.
  • Nasturtium blossoms, with their peppery flavor and vivid shades of yellow, red and orange, punch up potato and pasta salads. Stuff them with chive cream cheese for an elegant appetizer.
  • Freeze whole small flowers, such as borage, violets and chamomile into ice rings or cubes (use distilled water for clarity) and add to champagne punches or other beverages.
  • Sprinkle gladiola, cornflower, calendula and hibiscus petals onto mesclun salad greens.
  • Crystallize flowers with beaten egg white and superfine sugar. Store in airtight tins at room temperature. Use to decorate cakes, pastries and cookies. 

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

Natorp Home ... Rita's Recipe Index ... Ron Wilson