Cooking with Flowers

Strolling through the Farmers’ Market the other day, a bag of salad greens with spots of red and yellow popped out at me. Exotic lettuce? Actually, nasturtiums, edible flowers that have an intense peppery bite. They’re delicious in salads and add a gorgeous touch to the dinner table.

A surprising number of flowers are edible. A publication from the Colorado State University Extension Service lists over 20 common flowers that can be eaten, including nasturtiums, lavender, pansies and scented geraniums. Hibiscus syrup and rose water can be used in everything from meat dishes to desserts. Many herb flowers, such as chives and thyme, also make nice garnishes for salads.

If you’re thinking about including edible flowers in your next meal, seek out blooms that are organic or have not been sprayed with pesticides. If possible, pick the flowers right before you use them. Most can be stored in the refrigerator for a couple hours.

Research your bloom of choice before you use it. On some flowers, only certain parts (usually the petals) are edible. You may need to remove the pistils, sepals and/or stamens, which can be bitter, before eating.

Most important, if you’re in doubt about whether a flower is really edible, don’t eat it.

Stuffed with an herbed ricotta cheese mixture and dipped in tempura batter, Fried Squash Blossoms are delicious and fun. The tempura recipe calls for club soda, which makes the batter lighter. This recipe is based on one from the University of Illinois Extension Service website, which also has great advice about choosing and picking squash blossoms from your own yard.

Lavender brings a soft floral taste and fragrance to baked goods. Honey Lavender Cornbread is a nice way to showcase it. The bread, which doesn’t skimp on the honey, is more dessert than side dish. Crush the lavender blossoms with your fingers before mixing them into the batter to make them less intense.

Many dishes with edible flowers are pretty enough that you won’t need a separate centerpiece. Just put your salad, squash blossoms or whatever else in the middle of the table so everyone can enjoy the flowers before they dig in.

Fried Squash Blossoms
Makes 16 servings
16 squash blossoms
1/4 c. ricotta cheese
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper
1 T. fresh herbs (such as basil, thyme or parsley), minced
2 c. rice flour
1/2 t. salt
2 c. cold club soda
Canola oil for frying

In a small bowl, combine cheese, garlic, salt, pepper and herbs. Spoon about ½ teaspoon of mixture into center of each blossom. Twist top of each blossom together to seal. Put stuffed blossoms on a baking sheet and refrigerate for 15 minutes.

Mix flour and salt in a large shallow bowl. Add club soda and gently stir.
Heat 1/2” of canola oil in a skillet to 350 degrees. Dip blossoms in tempura batter, then carefully fry on each side in oil until golden brown, 1-2 minutes per side. Do not crowd the pan, and keep oil as close to 350 degrees as possible. Remove blossoms with a slotted spoon and drain on paper towels. Serve warm.

Honey Lavender Cornbread
Makes 10-12 servings
1/3 c. butter, softened
1/3 c. honey
2 eggs
1 t. vanilla
1 t. lavender flowers
1-1/4 c. all-purpose flour
3/4 c. cornmeal
1 T. baking powder
1 t. coarse salt
1 c. milk
2 t. sugar

Preheat oven to 350 degrees. Grease a 8-1/2” x 4-1/2” loaf pan; set aside. In a large bowl combine flour, cornmeal, baking powder and salt; set aside.

In a mixing bowl, cream butter and honey. Beat in eggs, vanilla and lavender flowers. Add dry ingredients alternately with milk.

Pour batter into prepared pan. Sprinkle sugar over the top. Cook for 40-50 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack. Let bread cool completely before slicing.