Blossoms

Ciao Tutti,

I love sitting down to a colourful plate of food at mealtimes.  I find that enjoying a meal that looks vibrant and beautiful nourishes my soul as well as my body.  One of my favorite ways to add colour and vibrancy is to create with edible flowers.  Here are four of my favorites.

Calendula

I love how the bright oranges and yellows can light up whatever dish you are sprinkling them on.  My favorite variety is flashback, available from Wild Garden Seeds in Oregon or Real Seeds in the UK.   Pull the petals off the central head and sprinkle them on salads, soups, frittatas, sushi, pasta, etc.  They have a very mild flavour, so can be easily added to whatever you are creating.

Borage

Blue star shaped blossoms that taste a bit like cucumber.  Cool and refreshing.  Beautiful on salads and cool summer soups.  You can eat the whole blossom.

Chive

Beautiful pink blooms in the spring.  I cut them back after they have finished their first bloom then they blossom again in the early fall (true for Scotland, have not always had this work in other places I've lived).  Pull the flowers apart (the head is made up of lots of individual flowers) and sprinkle them, rather then trying to eat the ball of flowers together, which is a bit unpleasant.  They taste mildly of onion.

Nasturtium

Like a bit of spice in your salads.  Add in a few nasturtiums.  They have a peppery flavour and come in a wide variety of reds, oranges, and yellows.  The flower can be eaten whole, and you can eat the leaves, which also are a bit spicy.   If you are feeling adventurous you can try pickling the green seedpods to use like capers.

*Always make sure that you have properly identified the flowers before eating them, ask someone who is familiar with them if you are unsure.  Remember not all flowers are edible :)