![]() ![]() In other words, it’s probably best to stick to the ones you pull off a tree that you can positively identify. You should also be sure that the flowers haven’t been sprayed with chemicals. Other members of this genus can be toxic. I like them chopped up or crushed to reduce the furriness, but I think the flavor is best raw.ĭon’t eat the ones you find in a floral display, by the way, unless you are absolutely, 100 percent sure they are Acacia dealbata. In fact, that’s how most people use them, since the fuzzy bits can be a bit strange to chomp down on. It has a honey sweet, floral flavor and can stand up to cooking. Thomas Jefferson once said that mimosa was “the most delicious flowering shrub in the world” and the only plant besides the orange that he would bother nurturing in his greenhouse. Wherever you’ve spotted the distinctive, fuzzy flowers, you probably didn’t imagine popping them in your mouth. You probably seen acacia flowers ( Acacia dealbata, aka mimosa tree) hanging in clusters from trees or in florist bundles. ![]() Try a little nibble of any new species that you try and then wait for a few hours before diving in head first. Note that some people discover that they have an allergy that they didn’t know about when they try new foods.įor instance, consuming daylilies may cause an allergic reaction in some people. Or, if you decide to run to a nursery to pick up a six-pack of plants to use at a dinner party, do it in advance so you can deadhead the existing blossoms and let new ones grow that you can safely pluck and serve. If you’re harvesting out of the garden or foraging, make sure the blooms you pick haven’t been sprayed with chemicals recently. We’ll let you know when this isn’t the case. If you use them in hot dishes, wait to add them until you’re nearing the end of cooking, or just before serving. Pretty much all types of blossoms should be eaten fresh. Mustards, in particular, produce flavorful flower nuggets.Īlso, you should avoid washing the flowers until you’re ready to eat them, unless noted otherwise. The same goes for plants in the Brassicaceae family. ![]() Most herb flowers are edible – tarragon, thyme, oregano, sage, and the like – but unless they’re particularly unique or have a distinct flavor from that of the leaves, we left these off the list.įeel free to eat them whenever they’re present – most of them will taste pretty similar to the leaves. Whether you want your plants to do double-duty or you are dying for something new to put on the plate, this guide will introduce you to dozens of blossoms you can not only eat, but many that are so tasty you might find yourself planting them alongside your veggies instead of in your ornamental beds. Flowers can be used in any dish you can imagine. And we’re not just talking about candied violets on a cupcake. Some plants that we use to pretty up our yards today used to be more valued as edibles. Throughout history, eating certain species of flowers has come in and out of fashion. Daylilies taste like green peas and honey, and gardenias are far too delicious to waste in corsages. A shocking number of them are far more than just pretty faces.īegonias have a fresh citrus crunch and carnations are as sweet as can be. That’s why you shouldn’t write off your more ornamental plants. If you buy from one of our links, we may earn a commission. We link to vendors to help you find relevant products. ![]()
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