Flowers As Food:
Why Are There Flowers in My Food?
by Nomi Shannon
Summer is here and that means you can find food right in your own back yard, but not just if you have a vegetable garden. Mother Nature has given us weeds and wild plants and flowers in our yards, the woods, parks and along the roadside. Even the pansies that your Aunt Millie planted this spring are candidates for your dinner plate!
There are marvelous wild greens to enjoy in your salads. Take a walk in your area and see what you can find. If you have no idea what these edibles look like, take a walking tour with a local herbalist. You will likely be very surprised to see what delectable morsels can be added to your plate straight from nature.
Of course, you know how to recognize dandelion greens, but you can also look for poke, dock, lambs quarters, marsh marigold, ferns, yellow rocket cress, young milkweed shoots, pigweed, mustard, purslane, sorrel and nettles. This is just a partial list.
Go to your local library and take out a book on the edible wild plants in your neck of the woods. Euell Gibbons devoted his life to cataloging this rich natural resource and there are several books available that he has written. Stalking the Good Life was published in 1972, and Stalking the Wild Asparagus in 1962, both published by David McKay Company, New York.
Don't feel limited to green leafy things! The following flowers are all edible: Anise Hyssop, Apple, Basil, Bergamot, Calendula, Chervil, Chive, Garlic chive, Chrysanthemum, Coriander, English Daisy, Dill, Elderberry, Fennel, Gladiolus, Grape Hyacinth, Hollyhock, Honeysuckle, Lavender, Lemon, Lemon balm, Lilac, Lovage, Marigold-African and Sweet, Marjoram , Oregano, Mint, Mustard, Nasturtium, Orange, Pea, Pink, Plum, Red Clover, Rocket, Rose, Rosemary, Sage, Savory, Scarlet Runner Bean, Scented Geranium, Squash, Sweet Woodruff, thyme, Tulip, Violet, Pansy, Johnny Jump up, Viola and Yucca. Again, this is only a partial list.
What? Eat flowers you say? Picture this: the simplest of foods, like a soup or pudding, sprinkled with purple and yellow flower petals, or decorated with pretty pansies and violets. Or, try a green salad, topped with peppery flavored yellow and red nasturtiums. Not only does the flower taste good, but the visual delight is memorable.
The joy of finding food for yourself in nature is a simple pleasure to be savored on many levels. On the practical side of things, isn't it nice to know what is available in your part of the country in case you really need to be able to forage for yourself? Flowers in the Kitchen by Susan Belsinger (Interweave Press, CO) is a nice guide for edible flowers.
Nomi Shannon, A.K.A. The Raw Gourmet, is the author of the best selling raw vegan book The Raw Gourmet, and co-author of Raw Food Celebrations. In 2008, Nomi received three ‘Best of Raw Awards’ for Best Raw Educator, Favorite Raw Chef and Favorite Raw Book (for Raw Food Celebrations).
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