Читать книгу The Edible Flower Garden - Rosalind Creasy - Страница 7

encyclopedia

of edible

flowers

The following entries detail what I consider the most versatile edible flowers. The basic cultural information on preparing the soil, planting, seed starting, watering, mulching, fertilizing, pruning, and controlling pests and diseases are covered in Appendices A and B (pages 92-102).

You may notice that a few species occasionally sold as "edible" flowers—bachelor's buttons, impatiens, and snapdragons—are not listed. There is no evidence in any of the historical or scientific literature to indicate that they are edible. Why then are they regarded as edible? I've been able to trace it all back to an article published in the late 1980s by a very reputable magazine. Upon calling the editor to see where the author had obtained this information, I was shocked to learn that the list came from a young grower who "thought," but had no proof, that these plants were edible. Two other flowers on that infamous list are stock and petunias. Although stock was eaten during famine in southern Europe, the question remains, Why didn't people eat stock at other times? Does it taste bad or does it have long-term side effects? According to Craig Dremann of the Redwood City Seed Company, the Andean Indians used petunias to induce a feeling of flight during their religious ceremonies. Not exactly what you want to feed your family. I also omitted primrose. There is an edible primrose, Primula vera, that is popular in England, but it is seldom ever grown in America.

English lavender and 'Alaska' nasturtiums (left) line my front walk. Apple blossoms (above) are fragrant and tasty spring treats.

Anise hyssop

ANISE HYSSOP

Agastache foeniculum

AN EXCEPTION IN THE HERB world in that it's native to the Western Hemisphere, anise hyssop is one of the most flavorful and interesting edible flowers.

How to grow: This highly ornamental, easily grown herbaceous perennial reaches from 3 to 6 feet and has gray green leaves and striking, dense 1- to 3-inch flower spikes ranging from lavender to white. It is hardy to USD A Zone 4. Start anise hyssop from seeds or divisions, grow it in full sun in average soil, and keep it fairly moist. The plant dies down in the winter and often reseeds itself the next spring. It is bothered by few pests and diseases. Harvest flowers as they appear in the summer.

How to prepare: The young leaves and tiny petals of the sweet flowers have a flavor somewhat between anise and root beer and, if used sparingly, are very pleasant in both savory and sweet dishes. Add the petals to melted butter and serve over grilled mushrooms, use them in a beef stir-fry or a chicken marinade, or include them in a salad dressing. The natural sweetness and many complex flavors give dimension to iced drinks, custard, ice cream and sorbets, and pound cake. A few dried flower heads in the sugar bowl adds flavor to sugar for tea or sugar cookies. See the recipe for Stir-Fried Beef with Anise Hyssop on page 83.

APPLE BLOSSOMS

Malus spp.

APPLE TREES PERFUME THE AIR in spring and glorify the landscape. Capture their fragrance in your desserts.

How to grow: Most varieties of apple trees bear light pink to white flowers in early spring. 'Pink Pearl,' an old heirloom apple available from a few specialty fruit tree nurseries, bears deep pink blossoms. Buy apple trees bare root in late winter (which is when the trees are dormant with soil removed from their roots) and consult a good fruit-growing text for selecting and planting varieties appropriate for your area. Remember to keep the blossoms free of heavy-duty chemical sprays.

How to prepare: Apple blossoms have a slightly floral taste; the petals are lovely in salads, especially a Waldorf salad, or in a cider vinaigrette. Infuse the petals in cream for ice cream or whipped cream to go over an apple tart. You can also crystallize the petals and use them to garnish baked apples drizzled with maple syrup, applesauce, tarts, fruit soups, and French toast or crepes filled with caramelized apples.

'Pink Pearl' apple blossoms (top), 'Golden Delicious' apple blossoms (left), 'Red Delicious' apple blossoms (right)

'Grand Duke of Tuscany' jasmine

ARABIAN JASMINE

Jasminum sambac

JASMINE INVOKES IMAGES of sultry evenings in faraway places.

How to grow: A tender perennial vine native to tropical Asia, Arabian jasmine is hardy only in USDA Zone 10. In all other areas, it can be grown indoors with high humidity in a greenhouse. There are two Arabian jasmine cultivars of merit: 'Grand Duke of Tuscany,' which has intensely perfumed double flowers and is slow growing, and 'Maid of Orleans,' a bushy, compact plant with semi-double-white flowers. They can be obtained from mail-order nurseries specializing in tropical plants. Outside, grow Arabian jasmine in full sun or partial shade in average soil, with average watering. It is a heavy feeder, so fertilize with fish emulsion every two weeks during the growing season. When the plants are about to flower, feed them cottonseed meal or some other form of phosphorus. They grow best in temperatures of 60°F at night and 80°F during the day. Harvest the flowers just as they open.

How to prepare: Use the flowers to infuse simple syrups or impart their lovely perfume to tea. Use the syrup as a wonderful base for sorbets or ice creams or pour it over melons, figs, or poached pears.

Arugula flowers

ARUGULA

Eruca vesicaria

ARUGULA FLOWERS ARE NUTTY and taste a bit like horseradish. Mellow and delightful, these flowers can be used in any dish that calls for arugula.

How to grow: Arugula is grown for its leaves; the flowers are a bonus. These cool-weather plants can be enjoyed in early spring and again in the fall. The plants are short-lived; they get quite spicy and go to flower readily in hot weather. Broadcast the seeds over rich soil in a sunny area and lightly cover them with soil, or start them in flats indoors. Keep arugula well watered and fertilize lightly. Arugula has few pest and disease problems. Harvest individual leaves when the plants are at least 4 inches tall, and the flowers as they appear. Arugula flowers attract beneficial insects, so I keep plants blooming for much of the spring. If allowed to go to seed, arugula reseeds itself readily in your garden.

How to prepare: Long after the leaves have become too strong-tasting to use, the flowers can still be sprinkled over green or pasta salads, slivered fennel, carpaccio, frittatas, and pizzas; tucked into sandwiches filled with tomatoes or grilled mushrooms and eggplants; minced and added to a soft cheese; and used to garnish chilled tomato soup and vegetables prepared with olive oil and garlic in the Italian manner.

'Lamabata' monarda (above), 'Cambridge Scarlet' (left and inset)

BEE BALM

(Monarda, Oswego tea)

Monarda didyma, M. citriodora

BEE BALM, ALSO CALLED monarda, is an exuberant plant that is native to eastern North America. In earlier times Native Americans, and later the early settlers, used it to make tea.

How to grow: Bee balm produces 3-inch shaggy flowers over much of the summer. Of all the many varieties, the red cultivars seem to be the tastiest: 'Cambridge Scarlet,' 'Adam,' and 'Firecracker.' An annual monarda, 'Lamabata,' has lavender flowers and spicy petals that can be used sparingly in savory dishes, such as a green salad or cream soup, and as a garnish. Obtain monarda plants from local nurseries and mail-order firms that specialize in perennials.

Bee balm is a hardy, easy-to-grow perennial that can get to 4 feet tall. Start it with divisions planted in sun or partial shade, in moist soil. Mildew is a common problem in many climates. Harvest flowers as they appear in summer.

How to prepare: The flowers of the red varieties of bee balm have a fairly strong, spicy, minty taste. They are most commonly used along with the leaves to make herbal tea. Add the petals to teas and salads; sprinkle them over red snapper or other mild fish; include them in dishes with apricots, peaches, and plums; use them in the punch bowl and in fruit salads or to garnish cold drinks; or add them to apple jelly and baked goods such as pound cake.

TUBEROUS BEGONIAS

Begonia X tuberhybridia

THESE SHOWY FLOWERS are sensational in the garden and on the table.

How to grow: Spectacular puffs of orange, yellow, white, pink, or red, tuberous begonia flowers range in size from 2 to 4 inches across. To ensure safe eating, either grow them without chemicals or buy chemicals that are registered for edible plants. In some climates tuberous begonias are prone to mildew, but in many cool-summer areas these plants grow with ease. Start begonia tubers in flats or pots in the spring in rich, moist, well-draining potting soil. When the plants are 3 inches high, replant them in the garden or in containers. They need a slightly acidic soil, filtered sun, and constant moisture and feeding. Dig up the tubers in late fall, knock off the dead and dying stalks, and store the tubers in a cool, dry, frost-free place. Do not lift the tubers until the foliage turns yellow.

How to prepare: The flowers of most tuberous begonias have a delicious, light, lemon taste and a crisp texture. Taste them before using them to make sure they are not astringent. Use sliced petals in salads and tea sandwiches. Dip whole petals in flavored yogurt and serve as an appetizer that is sure to spark a conversation. Garnish a fish plate or a fruit or green salad with begonia petals, or use them as a spectacular garnish on an appetizer platter for a buffet.

Tuberous begonias come in a feast of colors.

Borage flowers (above) are easy to harvest.

BORAGE

Borago officinalis

THIS HERB, NATIVE TO EUROPE and Africa, has a slight cucumber flavor. The special blue star-shaped flowers are lovely on salads and in cold drinks.

How to grow: An easily grown summer annual that sometimes acts like a biennial, borage grows to about 2 feet and has hairy gray leaves and half-inch star-shaped deep blue flowers. Borage is easily started from seeds planted in average soil and in full sun in the spring after any threat of frost is over. Harvest young leaves once the plants are established, and flowers anytime they appear. Borage often reseeds itself.