This is a public-interest archive. Personal data is pseudonymized and retained under GDPR Article 89.

Re: Edible flowers ?& Acacia & The story so far

Hi Michael,
I noticed that you include banana flowers in your edible flowers list. We
sometimes have them in our market in Berkeley, California. I go out to
elementary schools on a program for the Univ. of Calif. Botanical Garden
to present 'Grocery Store Botany' to young children, and I take this
flower when it is available. I don't know how it is prepared in the
culture in which it is used. I use it to show the children the botanical
parts of a flower. If anyone knows how it is cooked and prepared, please
let me know.
Elly

On Wed, 21 Oct 1998, Michael  Bailes wrote:

> Thanks to evryone on this.
>  I will post the complete list on the TFG web site
> But here is the story so far
> Does anyone know any Australian natives that can be used?
> Some books mention Acacia but Acacia what?
> What is Agastache and how do I get one?
> Some books say avoid  wisteria others say it is OK. Does anyone know?
>  Edible Flowers
> Flowers have been used in cookery for their beauty, flavouring and aroma.
> Edible Flowers can be used as garnish (viola), in salads (tulbaghia &
> chive), in teas (chamomile), candied or in deserts ( rose, violets), in
> drinks and punches (borage) or sometimes even to make or flavour alcoholic
> drinks (Elderberry Wine or Champagne, Rose Grappa, Parfait Amour). Some we
> eat as vegetables without even realising they are flowers (Artichoke,
> Broccoli, Cauliflower). Some have strong flavours, others almost no flavour
> at all. Some have nice butter-lettucy textures (Day lily) many have
> health-giving properties.   All add a touch of flair and celebration to a
> meal.
> Edible Flowers include
> Sweet Williams (Dianthus barbatus).
> Acacia
> Agastache, especially long-tubed pink to yellow ones
> Allium:  chive flowers , garlic chives
> Almond blossoms
> Alyssum
> Sunflower (buds)
> St. John's Wort
> Squash or Zuccinni blossoms ( often served stuffed)
> Apple blossoms
> Bachelor button, Cornflower  Centaurea cyanis petals
> Banana
> Basil
> Beans (phaseolus) (Lab Lab Bean flower is nicer than the bean!)
> Begonia (tuberous begonia)
> Betony
> Borage
> broom
> Burdock
> Carnation
> Chamomile
> Chamomile (usually made into calming tea -use 3-4 fresh flowers)
> chrysanthemum
> Chrysanthemums
> Clover
> Coriander
> Costmary
> Cowslips
> Daisy petals (Bellis perrenis)
> Daylily (hemerocallis)
> Dianthus (Clove Pinks once used to flavour wine )
> Elderberry (sambucus)
> English primroses
> Feijoa.
> Geraniums
> Gladiolus
> hawthorne
> Herbs for cooking  bergamot, fennell, oregano, mints, anise hyssop etc
> Hibiscus flowers
> Hollyhock (Alcea) also Marshmallow
> Honeysuckle (lonicera)
> Hyacinth
> Jasmine (sambac and officinalis) are the best varieties do not use any with
> white  sap)
> Johnny jump-up  
> lavender  each variety will give a different flavourLavender  (Parfait
> Amour is a  lavender-flavored liqueur)
> lemon blossoms
> lilac (syringia)
> lotus
> Marigolds some better than others especially potmarigold and  tagetes
> varieties Mexican Tarragon very nice.
> Nasturtium
> Orange blossoms
> Osmanthus ( used in tea)
> pansy
> passionflower (attractive garnish, some varieties make asoothing tea)
> Peach blossoms
> Peas
> Peony
> Plum blossoms
> Robinia pseudoacacia:  the flowers can be immersed in a  mix of flour, egg
> Rose petals  (Old Centifolia or modern fragrant roses eg Mr. Lincoln are best)
> 
> Rosella
> Sage (salvia officinalis) also Sage Pineapple and Fruity)
> Sage clary  
> Snapdragon
> Society Garlic (Tulbaghia)
> Squash blossoms
> Tansy (often used in Elizabethan times, but either my cooking is bad or
> they were desperate)
> Tulips
> Violets
> 
> To candy flowers, whisk an egg white, then use a brush to  paint a fine
> layer onto clean, dry, pesticide-free flower petals  (or whole flowers if
> they're very small). Next, gently place the  petal into some superfine
> sugar, and sprinkle some more superfine  sugar on top. Shake off the excess
> and lay it out on waxed paper  to dry (this takes as much as eight hours).
> Flower recipes
> The Fragrant Garden Cucumber Salad
> 3 Sliced peeled and seeded ;Lebanese cucumbers
> 6 small sprigs of lime basil
> handful Society garlic flowers1/2 chopped Spanish onion
> 6 lemon myrtle leaves (remove before serving)
> Mix ingredients refrigerate and let stand for a few hours
> dressing (to taste)
> 1/2 Lime juice
> 1/2 sweet Chilli sauce
> ---------------------------------
> Summer Paw Paw Salad
> One sliced Paw Paw
> One Oakleaf Lettuce
> Snow Peas
> Rose petals from 2-3 large fragrant roses (Mr. Lincoln is good)
> Mix ingredients chill and serve with a seeded French mustard dressing.
> ---------------------------------
> Flowers that are definitely NOT edible include hydrangea, lupine, daffodils
> rhododendron, oleander, wisteria, clematis, datura, buttercup.
> ---------------------------------
> 
> 
> Michael Bailes.
> Herbarist
> ****************************************************************
> The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250 Australia. (OZ)
> International fax 61 243 651979          Phone 61 243 677322
> Bookshop, nursery, media, school, garden, medical herbalist, cafe, herbal
> products, gift gallery, insanity. EMAIL: frgntgar@ozemail.com.au
>   	Web page at: http://www.fragrantgarden.com.au/
> ****************************************************************
> Herbarist N. ( U.S herb soc, 1930?) : One who studies all aspects of herbs,
> culinary, medicinal, folklore, literature, ethnobotany, pharmacy,
> cultivation & propagation,herbals, etc
> ****************************************************************
> 
>
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index