Edible Flower Article for the Salisbury Post

July 22, 2002

Darrell Blackwelder

            “Flower Power”, a buzzword of the ‘60s, is still true today, but it doesn’t refer to peace and love, it’s now become part of our diet. Actually, the culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans.  Edible flowers are becoming very popular in our cooking.  Melodie Hartsell has found a niche in the local market, cashing in on the Martha Stewart craze (no pun intended) and is successfully marketing edible flowers to caterers and fine restaurants.

            Melodie began her edible floral endeavors in 1999 as a way to help supplement the family’s farm income.  She along with husband, Mark, operates Hartsell Farms, a beef and grain operation on Patterson Road near Millbridge. Staying at home to help Mark with his farming chores, Melodie decided to use the down time and her love of flowers to grow and now market them as a way to supplement the family’s income.

            Melodie first began by growing and marketing tuberoses as cut flowers.  Melodie then decided to try and market some both as cut and edible flowers. Her edible flower business increased and her selection soon expanded to daylilies, pansy, tulips, rose, chives, bee balm, squash blooms, nasturtiums, and calendula just to name a few.  Edible leaves are such as edible okra and grape leaves are also popular sellers in this novel market.

         Melodies’ previous marketing experience was an asset in landing her first customer, the Country Club of Salisbury. Her markets now are primarily fine restaurants and caterers desiring something special for their creations. Flowers provide extra interest or certain “flair” to meals or special occasion. 

      As you can image, the vast array of flowers have a variety of flavors and culinary uses. Listed below are a few examples of how flowers may be used in extraordinary culinary delights.

*Nasturtium—The blooms are spicy and taste much like a radish.  Often used as a substitute for mustard on sandwiches.  Usually added to salads or in vinegars. 

*Daylilies—used in salads or as garnishes.  Often stuffed with cheese as appetizer.  Pale yellow and orange blooms are sweet taste.

*Pansies—sweet wintergreen flavor. Petals are used to color butter.  Used in decorating cakes and other pastries. .

*Roses—Red color are sweet, perfumed taste.  Used in salads or in jellies.

*Calendula—used in salads, soups, butter, rice, stews poultry and teas. An economical substitute for saffron.

*Squash blooms—often battered and fried. Can be stuffed with cheese as hors d'oeuvre

*Okra blossoms—very similar to squash when stuffed with cheese.

These are examples of only a few edible flowers. Of course all flowers are not edible.  Many flower blooms are unpalatable and very bitter, inedible-even poisonous.

Follow these safety tips before consuming flowers:

* Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption

*Some blossoms may have pesticide or chemical residues. Never consume flowers from florist or garden center.

            *Never consume flowers from roadsides. 

*Many chefs use flowers as decorations to the meal or event but are not to be eaten. Just because flowers are served with food does not mean they are edible.  Many people believe that anything on the plate can be eaten. Always consult before consuming any flower or plant parts.

*If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.

*Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

Websites for those interested in culinary flowers.

www.ent.iastate.edu/ipm/hortnews/ 1995/7-21-1995/eatflow.html

www.thegardenhelper.com/edibles.html

http://homecooking.about.com/library/weekly/blflowers.htm

Melodie Hartsell lives on Patterson Road in Salisbury and can be reached at  Hartsell Farms @ 704-633-3599.