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Recipe Name: A Glossary Of Edible Flowers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Anise hyssop: Lilac-coloured blossoms. Strong anise-licorice taste.
Sweet and tasty. Flavor similar to root beer. Great in salads, sweet
pastries, butter cookies and as a garnish. Leaves can be used to make
tea. Bachelor's buttons: blue blossoms with fuzzy silver-gray leaves.
Bland taste. Bergamot Red, pink, white and violet flowers. Perfumy,
tea-like taste. Goes nicely with peach desserts. Borage: Large blue
flowers. Cucumber-like flavor. Great in salads, dips, fruit compotes
and candied for desserts. also known as anchusa. Calendula: Yellow or
gold flowers. Slightly green, tangy, peppery taste.. Nice with corn
muffins. Carnations: Pink, yellow, white or red flowers. Bland and
sometimes bitter flavor. Chives: Lavender flowers. Mild onion flavor
Chrysanthemums: White, yellow, orange, red, pink and purple flowers.
Each color has a different flavor, some strong and bitter. Daisies:
White with yellow centres. Mild flavor. Dandelions: Yellow. Bitter
flavor. Day lilies: Many shades of orange and yellow. Slightly sweet,
nut-like flavor. A cross between asparagus and zucchini. Interesting
with pasta and mushrooms. Dianthus: Red, pink or white flowers.
Little flavor. Pink variety spicy, like cloves. Geraniums (scented):
Pink, red, white or purple flowers. Flavored leaves (rose, lemon,
mint, apple and nutmeg). May be slightly sour or bitter. A nice
addition to cake batter. Herb flowers: Most popular are chives,
rosemary, thyme, oregano, marjoram, basil, onion, garlic, cilantro and
sage. Recommended for salads, atop vegetables, and as a pizza topping.
Johnny jump-ups: violet, mauve, yellow and white flowers. Light
winter-green flavor. Great in salads and as garnish for pastry and
desserts. Lavender: purplish flowers. Lemon flavor. Excellent in
cream for desserts. Lilacs: white, violet, blue, pink, white, yellow
and magenta flowers. Light floral flavor. Can be slightly bitter.
Lovage: yellow and white flowers. Mild celery flavor. Marigolds:
yellow, orange and gold flowers. Mild peppery taste. Some varieties
less intense and bitter. Others citrusy and milder. Goes well with
mushroom salad. Mustards: bright yellow flowers. Hot, pungent mustard
flavor. Great in salads. Nasturtiums: rainbow of colors. Piquant,
like watercress. Great in salads, salsas, compound butters,
vinaigrettes, grilled dishes and stuffed with guacamole. Pansies:
blue, orange and purple flowers. Mild flavor. great as a garnish, in
salads and for candying. Rocket: white with red and pink veins. Less
piquant. Smoky, nutty flavor. Superb in spring salads. Rose petals:
white, yellow, orange, pink and red flowers. Sweet to bitter. Red
flowers have a mineral flavor. Lighter coloured varieties are more
delicate in taste. Great in jams, sugars, vinegars, syrups, jellies
and teas. Safflower: orange flowers. Slightly bitter in taste. Good
in salads, cooked in rice or added to pasta as a garnish. Squash:
orange and yellow flowers. Vegetable flavor with the mild taste of raw
squash. Great for stuffing, frying or sauteing when whole. cut into
julienne for pancakes, omelets, soups and salad. Tulips: wide variety
of colors. Little flavor, slightly sweet or bitter. Violets: purple
flowers. Mild taste (except viola odorata, which is sweet). Excellent
for candying and as garnishes for desserts and tea sandwiches. Good in
salads. Source: The National Culinary Review, June'94 Posted to
MM-Recipes Digest by "Rfm" <> on May 03, 98

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