Flower Power!

Flowers are not just lovely to look at; many of them are also good to eat. From the times of Odysseus and his visit to the land of the lotus-eaters to the present day flowers may not only be deliciously tasty, they can also have therapeutic value and cure a variety of ailments ranging from stomach disturbance to head-aches.

At this time of year in our part of the world we have two plants that are particularly more-some: wisteria and acacia! Their flowers make yummy fritters and we are lucky to have an abundance of both varieties.

Sandra tried her dexterous hand at picking them fresh from the boughs and serving them up yesterday. Delicious!

The fritters are quick and easy to do. Just collect the flowers and wash them in cold water. Then roll them into a batter made with flour, water and a dash of milk. Then fry, if possible, on a skillet, and eat preferably when they are still warm and crunchy.

Many flowers can also be added to enhance salads and some will make the most relaxing infusions.

If one is not lucky enough to have wisteria or acacia blossoming nearby then surely there must be at least one variety of these to add that’ je ne sais quoi’ to an al-fresco lunch:

Allium: all blossoms from the allium family (leeks, chives, garlic)
Angelica has a liquorice-like flavour.
Anise hyssop flowers and leaves have a liquorice flavour.
Arugula blossoms have a peppery flavour much like the leaves.
Bachelor’s button.
Basil blossoms with a flavour similar to the leaves, but milder.
Bee balm: the red flowers have a minty flavour.
Borage blossoms taste like cucumber.
Calendula/marigold is a great flower for eating with a peppery and tangy taste.
Carnations.
Chamomile has a sweet flavour and is often used in tea. Excellent for insomniacs.
Chervil is anise-tinged.
Chicory.
Chrysanthemum is a little bitter.
Cilantro flowers share the grassy flavour of the herb.
Citrus (orange, lemon, lime, grapefruit, kumquat)
Clover flowers are sweet with a hint of liquorice.
Dandelion.
Dill.
English daisy is somewhat bitter!
Fennel has a subtle liquorice flavour like the herb itself.
Fuchsia.
Gladiolus is an interesting salad garnish.
Hibiscus as used in hibiscus tea.
Hollyhock makes a showy, edible garnish.
Jasmine is often used in tea;
Johnny jump-up, or wild pansy, is delicious; the flowers have a mint flavour which is excellent for salads, pasta, fruit dishes and drinks.
Lavender is sweet, spicy, and perfumed.
Lemon verbena is brilliant for teas and desserts.
Lilac blooms are pungent but flavoursome.
Mint.
Nasturtium is one of the most edible flowers with a sweet and spicy seed pod.
Oregano flowers have a similar taste to the leaf.
Pansy.
Radish.
Rose petals are good for floating on drinks or scattering across desserts and also for a variety of jams. Darker coloured roses have more flavour.
Rosemary flowers can be used as a garnish on dishes that incorporate rosemary.
Sage blossoms have a flavour similar to their leaves.
Squash and pumpkin blossoms are wonderful for stuffing, each having a slight squash flavour. Courgette flowers in batter are the ultimate!
Sunflower petals. The buds can be steamed like an artichoke.
Violets are another very edible flower. Sugared violets, for example, are used to decorate marrons glaces.