A Visual Feast: Beautiful, Edible Flowers

May 23rd, 2011 § 1 comment § permalink

Pansies (Viola × wittrockiana) are lovely atop cakes, in salads and especially when floating in cocktails…

Or Cocktails, Like this Sunset Mangotini (click here for recipe)

(Viola × wittrockiana ‘Matrix Purple’)

Candied rose petals, lavender ice cream, hibiscus tea, chocolate cupcakes laced with violets; some flowers are more than a visual feast, they’re actually good enough to eat. It’s fun to decorate food with colorful blossoms, and it always feels a bit naughty too —eating something so pretty— when I pull the tiny flowers off a slice of cake and gobble them down. “Don’t eat the daisies“, they say… But that’s part of the fun, now isn’t it?

I grow flowers in my potager for a wide variety of reasons —to support pollinators, provide fresh bouquets for the table, and add beauty to the vegetable patch— but one of the best reasons to grow flowers in the kitchen garden, is to eat them! I enjoy spicy nasturtium and chive blossoms in salads, scarlet runner bean and rosemary flowers in soup, and many other blooming beauties as both ingredient and garnish to dishes from spring to fall…

Bright Orange Calendula Brightens this Garlic Scape Pesto (click here for recipe)

Nasturtiums Add Bold Color and Spicy Flavor to Salads

Fresh From the Potager: Nasturtium, Lettuce and Radishes Make a Colorful Salad with Zing

Never tried eating a flower? Think again. Broccoli and cauliflower are two of the most popular edible buds! Some other, commonly consumed edible flowers include nasturtium, dandelion, violets and pansies, geranium (Pelargonium spp), daylily, squash blossoms, calendula, chamomile, lavender, chive, mint, sage blossoms and of course rose petals. But many other flowers can be grown and used in a wide variety of dishes. Try citrusy bee balm (Monarda didyma), fruity red bud (Cercis canadensis) and apple blossoms, spicy anise hyssop (Agastache foeniculum), fresh red clover and scarlet runner beans.

Thinking of adding a row of potager posies to your backyard garden? If you’ve never grown edible flowers before, I’d recommend stopping at an organic nursery or farm stand in your area to shop for plants. Do a bit of research before you collect your six packs and ask a knowledgable staff member at your local garden center for a bit of guidance. Two of my favorite edible flower gardening resources in print —by Cathy Wilkinson Barash and Rosalind Creasy— are listed below. Both books contain great cultural and culinary information; including recipes and tips for storage!

Edible Flowers: Desserts & Drinks by Cathy Wilkinson Barash

The Edible Flower Garden by Rosalind Creasy

And although it should be common sense, I must emphasize that not all blossoms and buds should be consumed. In fact, some flowers —and many berries, leaves, roots and sometimes entire plants— are quite toxic. So, never eat a flower or any plant unless you can positively identify —with 100% certainty— that it’s safe for human consumption. If you have very small children frequenting your garden, or as members of your family or household, never grow anything toxic in your potager. In fact, I recommend  that all gardening adults keep a copy of the Handbook of Poisonous and Injurious Plants in an easy to locate place. If you are growing your own food, it’s always a good idea to become familiar with both edible and inedible plants, and it’s never wise to grow anything poisonous around small children.

The Handbook of Poisonous and Injurious Plants

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Article and photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site (with noted exceptions) is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

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Welcome Summer! Greeting the Solstice: Sweet Memories, Beautiful Dreams, Stylish Cocktails and Festive Sparkles…

June 21st, 2010 § 3 comments § permalink

Sunset Mangotini – The Perfect Drink for the Longest Day of the Year…  Photograph ⓒ Michaela at TGE

Solstice memories. It was the longest day of the year -and I was eight years old- when I snuck out on a stylin’ new, metallic-orange bicycle for my first unauthorized ride. Off, down the long bumpy driveway I went; coasting out onto the main road with the wind in my hair. The freshly coated pavement, patched with tar and gravel, made my eyes water… The smell of freedom. A little plastic flower basket, carrying who-knows-what, bobbed up and down on the front of my bike as I cruised past cornfields and cows, crackling power-lines and abandoned pickup trucks, and the newly-arrived summer residents, their windows trimmed with flower boxes and their yards filled with the scent of smoking bar-b-ques. School was out and time stretched before me like a warm, open ocean…

Summer. Seduced by the length of the day, I veered off the pavement onto a dirt road and ditched my bike along a familiar path where shadowy, fern-covered banks wound down to an inky brook. Running breathless, I kicked my hot sneakers to the rocks and waded knee-deep into chilly bliss. Before long I heard familiar sounds; the squeak of bicycle breaks and the laughter of friends through the pines. As I squinted in the blinding light, I made out the blurry, flickering silhouettes of my partners in crime as they sprinted down the hill. Oh the sweet taste of  forbidden-rendezvous success! We giggled and gossiped and splashed for hours, ’till the light began to fade, and then we peddled back out to the main road together. Drunk on the sweet elixir of liberation, we dawdled; gathering daisies and tiger lilies, and tasting tiny, wild strawberries along the side of the road. By the time we parted, the sky had faded from deep blue to violet, and fireflies lit the road. For a moment the world stood still, and the summer night swirled around us like a luminous, green blizzard… Frozen in time.

Oh yes, I caught hell for that naughty joy-ride -and understandably so- but it was soooo worth it. Sometimes a little bad tastes awfully good, wouldn’t you agree?

Welcome warm temptress Summer – the season of sweet memories and beautiful dreams. Here’s to wildflowers, bright red strawberries, glowing sunsets, and sparkling summer nights….

Pure White Daisies…

Beautiful Thunderstorms…

Sweet Red Strawberries…

Warm, Sunset Kisses…

And glowing mangotinis…

The Sunset Mangotini


Ingredients for one cocktail, (adjust quantities 1:1) *

2 ounces of fresh, ripe mango puree (peeled and processed in cuisinart)

1 ounce of ice cold vodka

1/2 oz of Cointreau (orange flavored liqueur)

Freshly picked, deep violet-colored pansy blossoms

*a non-alcoholic version of this drink may be enjoyed by combining the mango puree with 1/2 ounce of orange flavoring as a liqueur substitute, (available in fine grocery stores). Skip the vodka and prepare according to directions*

Directions:

Chill martini glasses in the freezer well ahead of time. Prepare ripe mangoes by peeling, pitting and placing wedges of the fruit in a food processor with a metal blade. Puree until smooth. Set aside.

In a cocktail shaker filled half full with cracked ice, pour the vodka, orange liqueur and mango juice. Replace the top and shake well. Strain the contents into a frosty, chilled martini glass and serve garnished with at least one -or better yet two- violet colored pansies.

Enjoy the glow of the summer sun as it sets in your glass…

Cheers! Wishing You a Glorious, Sparkling Summer!

xo Michaela

Strawberry Flirt (click here for post)

Search for other summer cocktails with garden-fresh ingredients by clicking here…

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Article and photographs ⓒ 2010 Michaela at TGE

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