Edible Flowers-July 2009

NASTURTIUM
FAMILY: Tropaeolaceae

CALENDULA
FAMILY: Asteraceae

BORAGE
FAMILY: Boraginaceae

VIOLET
FAMILY: Violaceae

Plant these edible flowers in your garden, and you will enjoy little gems of delight in your salads and baked goods from the first bloom of spring (violet) until the last warm days of fall (nasturtium). You can use the leaves as well as the flowers, and in both cases it is important to choose perfect leaves and blooms without any fading or damage. Of course you must assure that your edible flowers are completely organic and free from any sprays. They grow beautifully in containers that adapt even to a balcony garden.

Fresh flowers sprinkled on top of your salad add surprising flavors. Violet is sweet, borage tastes like cucumber, nasturtium has a peppery bite a bit like radish, while calendula adds a subtle sweet/tart accent. Edible flowers are anti-inflammatory and surprisingly germicidal. Calendula is anti-fungal; nasturtium is anti-bacterial. Borage is particularly helpful in restoring the body and spirit during convalescence, especially if drug therapy was involved.

All edible flowers seem to act like natural antidepressants, bringing the cheering energy of the beautiful perky little blooms into our bodies and souls.

If you wish to use edible flowers as a dessert garnish, choose perfect blooms and brush them with egg white. Then dip them in sugar and allow to dry for a charming and elegant touch for cakes, puddings and ice cream. Violets and borage are generally used for sweet dishes.