From Garden to Plate

     

     EPCOT's International Flower & Garden Festival included a section on edible flowers. That same theme was also highlighted in The Land, a ride through an exhibit of experimental agricultural projects.

     Perhaps when we think of edible plants our mind quickly goes to things like certain herbs.  Mint, chives, oregano and dill are grown in most every backyard garden and used to accent home cooked meals.  But have you ever considered including Bachelor's Button petals to a pasta dish?  Or perhaps garnishing a salad with the golden blossoms of a marigold?  In addition to adding a touch of color they can provide a peppery, spicy note.


     Melissa Breyer writing in the website Treehugger says that the culinary use of flowers has been in existence for thousands of years, adding color, flavor and fragrance to foods, from the Italian use of squash blossoms to the addition of rose petals in meals prepared on the Indian sub-continent.


     Here are some edible plants that you should consider including the next time you take to the kitchen to prepare a meal:

     Allium blossoms-all members of the onion family.  Every part of the plants are edible.
     Carnation petals-provide a sweet taste sensation, just like their sweet fragrance.
     Chrysanthemum-like their colors, their taste has a wide range from peppery to pungent.
     Fuchsia-bright and tangy.
     Hibiscus-a vibrant cranberry tart flavor.
     Johnny Jump-up-used in salads they add a subtle mint flavor.
     Lavender-Like their scent, their taste is sweet, spicy and perfumed.
     Nasturtium-a sweet floral flavor bursting with a spicy, peppery finish.
     Rose-a strongly perfumed flavor.

Who knew?  Our gardens are a delight to the eye and the palate!