For most of us, picking dandelions off the front lawn and adding them to our dinner plate might seem a bit unusual, but if flowers are served on your plate at a five-star restaurant, it’s probably a safe bet to assume that they're edible. In fact, the entire dandelion plant is edible—from the bright, yellow flower all the way down to the leaves, which are used in soups.
These days though, what you need to worry about is not whether or not the dandelion itself is edible, but if your lawn has been treated with any herbicides.
There are a great variety of edible plants, beyond fruits and vegetables, including the flowering plants we traditionally use for aesthetics rather than nourishment. Knowing how to incorporate the prettier varieties with blossoms can be a fun twist on your regular lunch or dinner routine.
Here's how you can get started:
Roses: remove the white, bitter base and then the petals can perfume drinks or be scattered across desserts. All roses are edible, but the darker flowers have more pronounce flavors.
Marigold (calendula): The blossoms are peppery and tangy, just like their spicy colors.
Carnations (dianthus): These flowers have a sweet aroma and the blossoms taste just like they smell.
Chamomile: These flowers look and smell like a daisy, and are often used in teas. (Be careful, ragweed and allergy sufferers, this plant is in the same family!)
Chervil: Smells and tastes like anise (black licorice).
Chrysanthemum: Bitter and pungent, this flower also comes in a variety of colors.
Impatients: These are perfect for candying and make a gorgeous garnish because they come in so many colors. Use them in spring salad mixes to liven up your dish.
Hibiscus: Traditionally used to flavor tea, this flower has a cranberry like flavor.
Dandelion: Oh ya, those wild dandelions are edible, from the yellow flower all the way to the leaves. Just be careful about the ones on your lawn because they may have been treated with herbicide, since most people would prefer to get rid of them! Dandelion leaves are traditionally used in soups or juiced.
Fuchsia: Tangy taste, but another very beautiful garnish.
Other flowers that are edible include jasmine, lavender, lemon verbena, lilac, pansy, sunflowers, violets, mint, and of course, herbs such as parsley, sage, rosemary, thyme, dill, tarragon, oregano, saffron, marjoram and many more that I probably forgot about.
The benefits of enjoying health and vitality from eating plant-based foods
include reconnecting with the rhythms of nature. The warm weather lends itself to summer nights filled with long walks outside. The smell of the honeysuckle and the warm breeze are just enough to provide all of us with much needed natural therapy for all the different parts of life that bring about stress.
Sometimes busy people forget how easy it is to de-stress, naturally. So go ahead, take a walk, de-stress, and consider how you’ll incorporate one of those gorgeous flowering plants into your next meal.
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