May Classes with the UC Cooperative Extension Stanislaus County Master Gardeners

Last week I discussed ornamental edible flowers. This article features some of the edible flowers from vegetable, fruit and weed plants.

Precautions and Harvesting Review

A reminder: before consuming edible flowers, one should always proceed with caution. The flowers should come only from your garden or other trusted sources that have not been sprayed with pesticides. Many flowers share common names, so always look for the scientific name (genus and species) to ensure you have the right flowers, since not all flowers are edible.

Harvest fully opened flowers in the morning right after the dew has dried. Carefully wash them, and as needed remove the stamens, styles, pistils, and sepals (the parts that hold the pollen and the green stems that hold petals together). Use as soon as possible for maximum flavor.

Edible Flowers from Fruits & Vegetables

We tend to think of ornamental flowers as the sole source of edible flowers, but there are many edible flowers in your vegetable patch and on your fruit trees which can also taste great!

• Squash flowers are often used in Mexican and Latin American cuisine. Use male flowers that have been removed after pollination. They can be stuffed with a variety of foods, and fried or baked as appetizers and side dishes. In addition to being delicious, they look stunning.
• Pea flowers: Rather than letting some flowers become pea pods, pick a few of these flowers to add a mild pea flavor to a salad.
• Onion/Chive flowers are grown primarily for their bulbs or stems. However, the flowers, along with other parts of the plants from this family have a mild garlic or onion flavor that works well in a range of recipes. Some varieties can remain green all year, thus providing a year-round source of flavor for salads, soups, etc.
• Elderflowers are one of the most common examples of edible flowers and are used in a wide range of drinks such as elderflower cordial or syrups.
• Cherry blossoms are also edible from fruiting cherry trees. They are often an ingredient in Japanese cuisine. They can be pickled in salt and vinegar.
• The blossoms from fruiting plums, peach, citrus, and apple trees, and almond trees are also sometimes eaten, but are generally used as garnish or decoration.

Don't Forget Flowers from “Weeds!”

It is always a good idea to allow some ‘weeds' to grow in your garden for the wildlife, but some weeds' blooms are also edible:

• Dandelion leaves and green ends of the flowers are bitter, while the petals and stamen have a mildly sweet flavor. Like elderberry, dandelion flowers can be used to make cordials or syrups.
• The daisies you might find all over your lawn have little flowers that can be eaten in salads or sandwiches.
• Clover flowers, both the white and red varieties, are both suitable for eating. The red flowers are the most flavorful and can be used in teas, syrups and a range of desserts.

As the two articles from last week and this week on edible flowers show, there is an incredible array of flowers you can choose from to expand your meals, desserts, and decorate your plates. Your local library is a good source for books for ideas, preparation, and recipes. I'm looking forward to collecting summer squash flowers from our vegetable garden, stuffing them, and grilling them!

Denise Godbout-Avant has been a Stanislaus County Master Gardener since 2020.

Around this time of year, Master Gardeners are often asked, “What is the name of the gorgeous flowering tree blooming in your parking lot?” Everyone describes the flower colors differently, with some saying they are pink while others say purple or red. What makes these trees so noticeable, is that flowers emerge in spring first, before their leaves do.

The trees around the Ag Center are Oklahoma Redbud trees (Cercis canadensis ‘Oklahoma'). This tree has a “cousin” that is a CA native, called the Western redbud, (Cercis occidentalis) which you may have noticed is blooming in the foothills.

Redbud trees may be single stemmed or multi-trunked trees. Both grow quickly and have heart-shaped leaves that turn golden in fall. They make an excellent street or patio tree since their roots do not disturb the sidewalk.

Both trees need regular water for the first few years until they are established. Once established, the Oklahoma redbud tree needs moderate to regular water, while the Western redbud tree needs less.

Thinking about planting a redbud tree? Spring is a great time! For tips on how to plant a tree, see our post, Planting and Pruning Ornamental Trees at https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=30091

Recently I had the pleasure of sipping a delicious margarita made with hibiscus juice. A tropical plant, hibiscus plants produce large, showy blossoms. Generally grown for ornamental purposes, the flower is also known for its culinary applications, one of which is making a refreshing juice, like the one in my margarita!

Hibiscus are one of many flowers that are edible. Edible flowers can be used to add color, fragrance, flavor, and texture to foods. They can be added to soups and salads raw, used in entreés or desserts, make tea or flavored water, candied, breaded, or fried. They have the benefit of often being healthy while providing few calories.

This is the first part of a two-part article. This article will focus on ornamental edible flowers. The second half to be published next week, will feature edible flowers from vegetable and fruit plants, and weeds.

Precautions 

Before consuming edible flowers, one should always proceed with caution. As with any new food item, slowly introduce specific flowers to the diet to see if any allergic reactions occur. The flowers should come from your garden or trusted source that has not been sprayed with pesticides. Do not use flowers from plants or bouquets that have been purchased from a floral shop, nursery, or garden center, as they may have been treated with pesticides. Many flowers share common names, so always look for the scientific name (genus and species) to ensure you have the right flower.

Harvesting

Choose flowers that have just fully opened, harvesting in morning right after the dew has dried. Flowers need to be carefully washed out, and in many cases, remove the stamens, styles, pistils, and sepals (the parts that hold the pollen and the green stems that hold petals together). Use as soon as possible for maximum flavor.

So Many Flower Choices!

Ornamental edible flowers are generally grown in gardens as ornamental plants, but they also can have a place on our plates. They come in a wide array of sizes, shapes, and colors suitable for virtually any occasion. Here is a very small sampling:

Nasturtiums: these flowers have a delicious, peppery taste similar to watercress and their colorful blooms look lovely in summer salads. 

Pansies: come in a wide range of colors with a mild lettuce-like taste which makes them popular for salads. The entire flower can be used.

Marigolds: some varieties have better flavors than others, so experimenting is a must. French marigolds have a bright, citrus-like flavor and a colorful addition to salads. The petals can be cooked in dishes and are sometimes referred to as “poor man's saffron.” Dried petals of African marigolds can be used to make a tea.

Dianthus or pinks: Their petals can be steeped in wine or sugared for use in cake decorations. The petals are unexpectedly sweet, if the bitter white base of the flowers is cut off.

Honeysuckle blossoms, as the name suggests, have a honey-like flavor. They bring a fragrant sweetness to jams, jellies, cakes, candies, and other sweet treats.

Roses: are often used in Middle Eastern dishes in the form of rose water which can add an intense flavor to a dish. The petals can also be sugared or used as garnishes.

Lavender: not only smells wonderful, but English and French lavenders have a sweet flavor used in a wide range of baked goods, ice creams and other recipes. However, use sparingly, as the flavor can be overpowering. 

In recent years edible flowers have become popular in restaurants and home kitchens. If you want to explore expanding your cuisine with edible flowers, there are a number of edible flowers books available which will give you many suggestions regarding preparation and recipes. Your local library can help you find one! Meanwhile, I'm going to learn how to make hibiscus juice to put in a margarita!

 Denise Godbout-Avant has been a Stanislaus County Master Gardener with UC Cooperative Extension since 2020.