Segment 1 of S5E12 Edible Flowers - The Gardening Radio show

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In segment 1 Joey and Holly talk about Edible flowers
- do not eat if sprayed with pesticides
- do not eat flowers found on the side of the road
- use sparingly - can cause digestive issues if consumed in large quantities
- adds pop of color, flavor, uniqueness to meal
- not typically consumed for nutrients
Clover (Trifolium species) – Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest.
Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.
Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.
Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.
Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.
Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.

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