
Recently a customer asked, “Do you have a list of edible flowers?”
Apparently conventional fruits and vegetables aren’t hittin’ the spot for this garden gourmet. I took this question to the Park Seed senior staff horticulturist. His answer was . . . drum roll, please . . . “Yes.” Then he gave me the list I’ve pasted below. (Mmm… rose pudding.)
Edible Flowers
A few tips for working with edible flowers:
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Always make sure to use freshly collected flowers from plants that have not been sprayed with insecticides or fungicides. Do not use flowers from a florist or flowers collected along the roadside since they may contain pesticides or lead from car exhausts.
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Never experiment with other flowers since some like Foxglove, Azalea, and Clematis are poisonous when eaten.
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Harvest flowers and buds in early morning after the dew has dried.
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Store them in the refrigerator in a plastic bag with a damp paper towel in the bottom.
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Use only glass, enamel, ceramic, or plastic containers and wooden spoons or spatulas when cooking flowers.
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Trim away all stems as close to the flowers or buds as possible, and remove the white tips on rose petals since they are bitter.
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When using flowers in salads, add them after the dressing.
Fruit Wood
Querciabella Camartina Toscana 1996 – – Hardware Software DVD Mo
Deadly accutare answer. You’ve hit the bullseye!