Edible Flowers in the Classroom

When my daughter’s teacher asked me to do a gardening project with her second-grade class, I suggested edible flowers. Initially, my daughter, Sabrina, was doubtful. She thought the boys might not be interested because “flowers are a girl thing.” However, despite her concerns, the project went ahead, and the kids responded enthusiastically. The boys and girls had plenty of questions, and they eagerly planted edible flowers in their pots.

Exploring Edible Flowers

When it came time to sample their plantings, most kids dug in with gusto. Many loved the tangy zip of nasturtiums, while others preferred pansies and cheery Johnny-jump-ups. The taste of lavender and rosemary flowers varied, with some finding them delightful and others less keen.

Why Grow Edible Flowers?

Edible flowers not only beautify the garden, but they also offer a tasty and creative way to enhance your meals. According to Renee Shepherd, owner of Renee’s Garden Seeds, edible flowers combine the joys of ornamental gardening with practical culinary uses. Many edible flowers are easy to grow at home and can be found at local nurseries.

Popular Edible Flowers

Some flowers are more commonly known for their edible qualities, including:

• Nasturtiums – peppery taste
• Honeysuckle – sweet flavor
• Roses – floral taste
• Chive blossoms – sweet chive taste
• Johnny-jump-ups and pansies – minty flavor
• Dandelion flowers – honey-like taste

Other edible flowers include alyssum, anise hyssop, tuberous begonia, bougainvillea, camellias, chrysanthemums, hibiscus, marigold, petunias, and zinnias.

What to Avoid

It’s essential to only eat flowers that are properly identified as safe. Many common flowers, such as delphinium, foxglove, azalea, and sweet pea, are poisonous. Always ensure that the flowers you are consuming are free of pesticides.

Ways to Use Edible Flowers

Edible flowers can be used in a variety of dishes:

• Mixed into salads for a colorful touch
• Added to sandwiches, potato salad, or macaroni salad
• Used in dessert decoration, such as cakes, pastries, and tarts
• Blended into tea or salad dressings
• Frozen into ice cubes for refreshing drinks
• Incorporated into sorbets, jams, and syrups

Chef Stefano Colaiacomo from L’Opera, Alegria, and Madison restaurants in Long Beach highlights the versatility of edible flowers in cooking. He often serves a mixed edible flower salad and uses rose petals in sorbet and risotto.

Harvesting and Storing Edible Flowers

For best results, harvest edible flowers in the morning before the heat of the day wilts them. Select flowers in full bloom but not past their prime. If you’re not using them immediately, store them in water and refrigerate.

Before serving or cooking, wash flowers gently under cold water and shake dry. Remove any green parts, including the stamens and pistils, as they can be bitter.