Rosalee Brown
THE CONSUMPTION of edible flowers dates back to 140 B.C. The Romans used flowers such as roses and violets in their cooking, the Italians and the Hispanics gave us stuffed, squashed blossoms (pumpkin flowers), Asians and Indians use rose petals in many recipes, and the Orientals use day lily buds.
The use of flowers as a garnish and as salad ingredients is popular with new age chefs and in spa cuisine. I saw just last weekend in the supermarket an imported drink made from hibiscus. Many of these flowers are said to be flavourful and even nutritious, as the petals are rich in antioxidants, minerals and vitamins. Rose hips are high in vitamin C and are said to contain more vitamin C than oranges, ounce for ounce; rose hips are even used as a source of vitamin C for supplement preparations. Fresh rose hip tea is said to be effective for aiding relief from colds and flu.
Many persons will, however, prefer to use their flowers as decoration for their table and not food, but flowers such as nasturtium are said to have a sweet spicy flavour like pepper (similar to watercress), which is a favourite in salads. Borage tastes like cucumber and Johnny Jump-Ups (miniature pansies) have a mild wintergreen taste. Dianthus is said to have a clove-like flavour, and lavender with its characteristic fragrance is used in meats and jellies. Violets, roses and lavender can also be used in desserts as well as salads. Lavender can be harmful in large amounts. Calendulas with their bright-yellow colour are often substituted for the highly expensive saffron, although its flavour is not quite as pungent.
Many persons use chives as herbs but their flowers can also be enjoyed with their mild, onion flavour in many dishes.
Many of the flowers mentioned are not tropical or even Jamaican, but we do have some edible flowers of our own. Hibiscus, rose, orange, lemon and pumpkin blossoms are some of them. And although not used as garnishes or on a wide scale in cooking, many persons are already consuming flowers, such as rose and chamomile, as teas.
POISONOUS FLOWERS
One flower that is an important part of the Jamaican cuisine is sorrel, which makes a wonderful drink and more recently chutney. Not all flowers are edible and most are poisonous, so avoid unknown flowers and those with names you are unsure of, as also flowers from a florist. Those not grown for culinary purposes should not be eaten, as they will be contaminated with dangerous pesticides and herbicides. Flowers can also cause allergic reactions for persons with allergies, so start with very small amounts if you are unsure of your allergy status, and avoid them altogether if you are allergy prone.
For the creative cooks, flowers can add interest and flavour to dishes. Start with small amounts, since the flavours can take some time for some people to get used to, and you will get rave reviews for your creativity if they are expertly used.
CANDY FLOWERS RECIPE
Brush thin layer of whisked egg white on to fresh, clean, dry, and safe edible flower petals to create candy flowers. Follow by sprinkling with super fine sugar, shake off the excess and put on wax paper to dry (this can take as long as eight hours). Use to decorate sweet dishes.
Don't eat these flowers - azalea, buttercup, daffodil, hydrangea, lily, milkweed, mistletoe, narcissus, nightshade family (for example, tomato, egg plant), oleander and poinsettia, to name only a few.
Rosalee Brown is a registered dietitian/nutritionist who operates Integrated Nutrition & Health Services; email: yourhealth@gleanerjm.com.
