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Pass The Nasturtiums, Please

Nasturtiums Edible flowers are a new adventure for many people. Like herbs; each has a unique taste, some subtle, some stronger. Nasturtiums are among our favorite; they have a sharp, pungent flavor similar to water cress or light radish. Young nasturtium leaves, though a little tougher than lettuce, can be cut in thin strips and added to sandwiches or salads. Borage has a delicate bluish flower with a light cucumber taste. Zucchini flowers are fried or stuffed or used as garnish. Though edible flowers are usually eaten raw, they can be cooked or infused in sauce. Most people use edible flowers to add interest. For example, placing a voluptuous orange nasturtium in the center of a green salad or a tiny delicate johnny jump on the corner of a fudge square can transform these dishes from the ordinary to the extraordinary.

Edible Flowers? Why Not! Several years ago, when David Tombs, the Sous Chef at the Cabot Club, Fairmont Hotel came to visit the Organic Farm, we poured over the seed catalogues with him. We tried everything suggested if organic seeds were available and the growing conditions appeared reasonable for the short growing season on the Avalon peninsula. Lemon verbena and lemon basil for the greenhouse. Worth a try! Alpine Strawberries. Of course.

Edible Flowers. Why not? We found day lilies, johnny jumps, nasturtiums and borage were easy to grow and could be incorporated naturally as borders around the house and gardens. Over time, we began to harvest the flowers of herbs such as arugula, chervil, chives, fennel, lavender and lovage, adding them to the now familiar, organic farm salad mix. Last summer, as the demand from restaurants increased, we began to harvest wild roses and red clover, already growing on the property.

Here are some tips we picked up along the way!

Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open or those starting to wilt should be avoided, unless buds are desired. Go slow and taste as you go. There can be variations in taste, in different areas and at different harvest times. You may want to remove the pistils and stamens because the pollen can detract from the flavor. Most flower blooms are extremely fragile. After harvest, place long stemmed flowers in water and then in a cool place. Place short stemmed flowers between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects.

Go by the taste test to find what edible flowers are interesting and useful to your household, the way people have learned to use the bounties of nature since the beginning of time. Eat flowers, only when you know they are edible. (For example, avoid the common wild snap dragon found along the roadside.) If uncertain, consult a good reference book. A suggested Canadian source is: Herbs and Edible Flowers by Lois Hole. Lone Pine Publishing. Lois is a regular contributor to Globe and Mail and Edmonton Journal on the subject of gardening.

Melba Rabinowitz, Co-Owner, Organic Farm
M.Sc., Home Economics
organicfarm@nl.rogers.com

 

 

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