Edible flowers can be used in a variety of ways, including fresh, dried, whole, cooked, pickled form, infused in desserts and beverages, and as a condiment. Growing your own flowers makes sense because they taste best when consumed a few hours after picking.
The first thing before starting the cultivation of edible flowers is to identify them. On a dry, sunny day, pick edible blossoms. The majority of flowers should be harvested when they have completely blossomed but before they begin to wilt.
To get rid of dirt and microscopic insects, immediately rinse the flowers under cold water or swish them around in a big basin of cold water. Then, gently shake off the water, being careful not to eliminate the flavorful pollen by shaking too forcefully.
Here are Five edible flowers to grow in your garden
Bee Balm (Monarda didyma)
A perennial, bee balm has prickly, tubular blooms. Fresh leaves and flowers may also be eaten. The 'Adam,' 'Cambridge Scarlet,' 'Croftaway Pink,' and 'Snow White' cultivars are suggested for consumption. Bee balm has a flavour similar to Earl Grey with citrus overtones. It works well for ice cream infusion, handmade butter, teas, and salad garnish. To Promote additional flowering, deadhead the flowers (remove the spent blooms).
An annual, borage has deep blue, star-shaped blooms. The hairy inside of the blossoms should be removed with your fingertips; just the petals are consumed. The petals have a delicate in soups, salads, and desserts and have a mild, cucumber-like flavour. They are rather appealing when made into ice cubes for beverages. Moreover, they may be candied. If you leave some flower heads on your plant, they often will self-seed for the next year.
Wax begonias (Begonia cucullata) and all tuberous begonias (Begonia x typerhybrida) have edible blossoms. Wax begonias have a slightly bitter taste, although tuberous begonias are better for eating. Begonias typically taste sour, lemon-like, and have a crisp texture. You may garnish salads with flower petals or use whole flowers. Keep the soil around your begonia plants wet, but not drenched.
Calendulas, or pot marigolds, are annuals with daisy-like flowers. Only the petals are eaten, so remove them from the flower heads before using. Depending on the type, they might have a bitter, tangy, peppery, or spicy flavour. Additionally, they work well as salad garnish, rice meals, and homemade butter. Additionally, you may dry them and use them as a garnish in soups like potato, leek, or winter squash soup. Young calendula plants should be pinched back to encourage bushier growth and eventually greater blooms. Similar to costly saffron, it may also be used to bring a lovely, affordable yellow Colour to foods.
This perennial's blossoms are edible, but the potted mums that nurseries sell every autumn are heavily chemically treated and unfit for consumption. Grow garland chrysanthemums (Glebionis coronaria) from seed for edible Flowers, and plant them after the risk of frost has gone. Under the term shungiku, they are frequently used in Japanese cuisine. The flavour of the blooms is acidic, herbaceous, grassy, and just a little bit bitter. They're good fresh or dried to garnish soups and salads.
