UNIVERSITY PARK, Pa. -- Food fans are continually on the lookout for new recipe ingredients, and a horticulture expert in Penn State's College of Agricultural Sciences says studious gourmets can find many palatable items in their flower garden.
"First, you should eat only those flowers you can absolutely identify as edible," says Peter Ferretti, professor of vegetable crops. "Second, you should eat only flowers grown in a garden where no pesticides have been used. That means do not eat flowers from nurseries, florists or garden centers -- most flowers from those places have received chemical treatments."
Ferretti cites "Edible Flowers from Garden to Plate," by Cathy Barash, as a must-have guide to flowers as food. The book lists 70 types of edible flowers and offers detailed photographs and descriptions.
Ferretti says most edible flowers are used as garnishes, decorations or in salads. In most cases, he recommends eating only flower petals, removing the pistils, stigmas and stamens from the bloom before eating. "An exception to that is saffron, the world's most expensive spice, which is made from the pistils of the fall-blooming saffron crocus (C. sativas)," he says.
He also recommends that people who suffer from allergies, hay fever or asthma refrain from eating flowers. "Flower petals can contain a great deal of pollen and other allergens," Ferretti says.
Many edible flowers grow wild in fields and along roadsides. Ferretti warns that flowers should not be picked near a busy highway, road or street. "The lead from car exhausts and cadmium released by the friction of tires on a roadway will permeate all plant life near a roadway," he says. "I would pick edible flowers only from a road that is rarely traveled, and even then I would pick flowers well away from the road -- about 6 to 10 feet."
Ferretti says flowers vary in taste. Sometimes different varieties of the same flower can have individually distinct tastes. "If you plan to eat flowers, try one variety at a time, and in small quantities," he says.
Ferretti describes a few common flowers and flowering plants that offer edible blossoms.
--Herbs. Many herbs have beautiful flowers that can be used in soups or garnishes. The most common flowering herbs include basil, chives, dill, oregano, rosemary, sage, savory and thyme.
--Chicory. Often found growing along rural roads, this plant's blue flower has a mildly bitter taste.
--Day Lily. Ferretti recommends picking and eating the bud of the flower about 24 hours before it's ready to open in the morning.
--Nasturtium. The flowers of this plant taste slightly peppery and salty. "It often is called 'false capers,'" Ferretti says.
--Violet. The perfumed petals make fine garnishes for cakes, or the flower can be candied. "The British make jelly out of violets," Ferretti says.
--Pansy. This flower has a minty or wintergreen taste. "Pansy flowers are great as candied cake garnish, a salad garnish or in soups," Ferretti says.
--Squash blossoms. The flowers from zucchini or summer squash are edible, particularly when batter-dipped.
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EDITORS: For more information, contact Peter Ferretti at 814-863-2313.
Contacts: John Wall jtw3@psu.edu 814-863-2719 814-865-1068 fax