Prof. Kaniewska named 5 edible garden flowers that can be added to salads

Few people know, but flowers can also be consumed as food. They are used not only to decorate dishes, but also to give an interesting flavor and aroma.

Rose

The petals of all kinds of roses are edible, and the more fragrant the flower, the better its taste. They can be crystallized, used for flavoring drinks, as a glaze for summer cakes, and added to salads.

For culinary purposes, you should choose rose petals that have not been treated with chemicals, and it is best to consume them immediately after they are plucked. They give dishes a subtle fruity taste and delicate aroma.

Summer salad with rose petals

Ingredients:

• Tea rose petals;
• 300 g of green, red, purple lettuce leaves;
• 100 g spinach;
• 1 handful of basil;
• 10-15 pods of young peas;
• 1 tablespoon of natural yogurt;
• 2 teaspoons honey;
• 1 tablespoon olive oil;
• 1 clove of garlic.

Preparation:

1. Rinse the greens thoroughly under running water, pat dry, and in a bowl, tear into small pieces with your hands.
2. Finely chop the basil and peas and add to the greens. Put the rose petals here as well, but leave some for decoration.
3. In a small bowl, mix together the olive oil, yogurt, honey and garlic. Pour this dressing over the salad.
4. Decorate the dish with the remaining rose petals.

Nasturtium

The brightly colored flowers are good in salads and pasta dishes. You can use the whole flower, leaves and buds, or just the petals for a milder flavor.

Nasturtium flowers have a slightly peppery, tangy flavor that is reminiscent of arugula or mustard. This makes them a great ingredient for salads and adds piquancy and originality to dishes.

Salad of nasturtiums, potatoes and cucumber

Ingredients:

• 1 bundle of nasturtium (leaves and flowers);
• 3-4 medium potatoes;
• 1 cucumber;
• half a red onion;
• 2 tablespoons of olive oil;
• salt, pepper to taste.

Preparation:

1. Cut the boiled potatoes, cucumbers and onions into small cubes, add to them chopped leaves and flowers of nasturtium.
2. Mix everything thoroughly in a large bowl, season with olive oil, salt and pepper.

Velvets

Velvet petals have an intense color, light citrus aroma and spicy flavor that makes them a great addition to summer salads. They can also serve as garnish for a variety of cold appetizers and desserts.

When choosing velvets for dishes, give preference to flowers with no signs of wilting. Use them fresh, adding them to salads just before serving.

Salad with velvets and seeds

Ingredients:

• 3-4 velvet flowers;
• a bunch of lettuce leaves;
• 1 tablespoon sunflower seeds;
• 1 tablespoon flax seeds;
• 3 tablespoons of olive oil;
• 0.5 teaspoon balsamic vinegar;
• salt to taste.

Preparation:

1. Rinse the lettuce leaves, divide them into pieces and lay them out on a flat plate.
2. Then sprinkle the salad leaves with sunflower and flax seeds and velvet petals.
3. Add vinegar, olive oil and salt to the salad.

Lilac

The brightly colored flowers of the lily of the valley have a sweet, slightly nutty flavor. In addition to the petals, the leaves can be used in salads.

Only fresh lily-of-the-valley flowers harvested in ecologically clean conditions should be used for eating. Before adding them to the salad, they should be thoroughly washed.

Vegetable salad with lily of the valley

Ingredients:

• 200 g of lettuce leaves and other greens;
• 1 cucumber;
• 1 sweet pepper;
• 200 g cherry tomatoes;
• half a red salad onion;
• salt to taste,
• 6 lily-of-the-valley flowers;
• juice of half an orange;
• juice of half a lemon;
• 2 tablespoons olive oil;
• 1 teaspoon mustard.

Preparation:

1. Chop the vegetables and herbs as you like, mix in a deep bowl.
2. Separate the lily-of-the-valley petals and add to the vegetables.
3. Make the dressing: in a small bowl, mix the orange and lemon juice, olive oil and mustard.
4. Add the dressing to the salad and mix thoroughly.

Pansies

Pansies with their sweet-minty floral taste and delicate aroma are perfect for creating spring and summer salads. All parts of the flower can be eaten.

When choosing pansies for eating, it is important to make sure they are grown without the use of harmful chemicals. The flowers should be gently washed before adding them to the salad.

Salad with pansies and vegetables

Ingredients:

• 1 tomato;
• 1 cucumber;
• 1 pepper;
• 100 g feta cheese or hard cheese;
• 100 g lettuce leaves;
• 7 pansy flowers;
• 3 tablespoons olive oil;
• 2 tablespoons of lemon juice;
• salt, pepper to taste.

Preparation:

1. Cut the vegetables and cheese into small cubes, place in a deep bowl.
2. In a small bowl, mix olive oil, lemon juice, salt and pepper.
3. Add the dressing as well as the pansies to the salad.
4. Mix the ingredients thoroughly.

Nuances when picking flowers

MD, professor, integrative and anti-aging medicine specialist

“A wide variety of annual and perennial edible flowers can be grown in the garden from early spring to late fall and thus bring new notes to the flavor of your dishes.”

When picking flowers for food, the following facts should be kept in mind:

• it’s important to identify flowers accurately – if in doubt, don’t eat them;
• pick young flowers and buds on a dry morning, before the sun is too bright, so that the color and flavor are intense;
• for best flavor, use the flowers immediately after picking or store them in a plastic bag in the refrigerator for a couple of days;
• dried or frozen flowers are best used for infusions and hot dishes;
• discard the stamens, pistils and calyxes of large flowers;
• avoid old, wilted or dusty flowers on roadsides and in areas frequented by livestock;
• remove small insects from flowers by shaking them, then dipping them in a bowl of cold salt water and drying them on a paper towel.

People who are allergic, especially to pollen, should avoid eating flowers.