ABSOBLOOMINLUTELY LOVERLY

By LADYBUG

Going through Edible Flowers, I think that I could make a meal out of what grows in my garden. Okay, so maybe one without rice or wheat or other staples, but the fun stuff? Oh, yes!

Petals were strewn across medieval meals, Monica Nelson reminds readers.

Along with tips on how to eat flowers – if it’s served at a restaurant, it’s edible, if purchased even from a farm, factors such as soil conditions and the pesticides they were treated with can compromise edibility – she lists flowers one shouldn’t consume.

These include ones I know to be poisonous – such as delphinium or oleander, for instance – but the beautiful blooms of calla lily, clematis, daffodils, iris, or even the common morning glory are also a no-no.

But the list of common garden plants you can enjoy is so long, you will not be deprived. Here are a few of her favourite picks, along with interesting bits of info on them:

Alyssum. A member of the Brassicaceae family which includes kale, cauliflower and broccoli, alyssum has a sweet and peppery flavour. Both stems and flowers can be added to soups, desserts and salads or used as garnish.

Aster. According to Greek mythology, the flowers grew from the tears of the goddess Astracea, who was heartbroken at the sight of a starless sky.

Banana flower. Used in south Indian cuisine, it is said to cleanse the intestine.

Begonia. Both wax and tuberous begonias are edible and generally eaten fresh for their lemony zest and satisfying cucumber-like crunch.

Camellia. Nelson shares a lovely story about how tea was invented in ancient China when the leaves of a flowering plant fell into a pot of water a monk was boiling. The species, Camellia sinensis or tea plant, contains a small amount of caffeine and is still used to make most teas, from black tea to green tea to oolong.

Cilantro. Older than recorded time, cilantro has been cultivated for over eight thousand years. “To many, it tastes delicate, herbal, floral, and bright; to others it is bitter and soapy. Both are true assessments, as chemists have found specific compounds present in the plant that are similar to those used in lotions and soaps.” All of the leafy parts including the lacy white flowers are edible.

In my garden, the solitary cilantro I planted years ago self seeds generously and gifts me bunches of my favourite herb and garnish all through the growing season. I also use the flowers in salads and dry and save the seeds for a burst of flavour in winter.

Dahlia. Not well known as an edible flower today, it is actually a food crop native to the Americas, reveals Nelson. The petals are used to decorate cakes and can be served as an edible garnish.

There’s an almost poetic piece by Sneha Mehta. Blessings on the Forest Floor is a lyrical description of mahua blossoms on which humans and animals feast.

Daylilies, forget-me-nots, hollyhocks and honeysuckle, all the way to yucca and zinnia, Nelson introduces readers to a whole world of colour and flavours.

And, the cherry on top? In the section on cooking with flowers. Nelson includes a recipe for banana flower thoran by Sri Venudas. Yum!

Or, as Eliza Dolittle would say, absobloominlutely loverly!