EDIBLE FLOWERS

The tradition of eating certain flowers is a long one. They have been used not only for decoration but also for flavor in a variety of foods.

Using flowers or flower petals in salads produces a striking appearance and an unusual taste. Flowers to try in a green salad include chives, marjoram, nasturtium, borage, and pot marigold petals.

Another common use of edible flowers is to crystallize them for decorating desserts. Lavender, borage, pansies, hearts-ease, and johnny jump-ups are all great flowers to use. To crystallize flowers, paint them with lightly beaten egg white, sprinkle with super-fine sugar, and let dry.

Rose petals also have many uses. They can be crystallized or used to make rose petal jelly. Many Southern cookbooks have recipes.

Zucchini and daylily blossoms can be dipped in batter and fried - a delicacy that's enjoyed in many parts of the country.

Various seed companies offer packets which contain a selection of some of the most commonly used edible flowers. The exact contents of these packets vary based on company and season. Edible flowers can be planted in the kitchen garden or harvested from the ornamental garden. As with anything eaten from the garden, care must be taken when using pesticides.

Carmen Mulraney, Smith County Master Gardener

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