Pretty enough to eat

They say that a rose by any other name would smell as sweet. It turns out it might not taste too bad, either.

At least that’s how history tells the story of certain flowers.

While many might think of a flower arrangement as an aesthetically pleasing centerpiece, the use of flowers in a culinary capacity dates back to the ancient times of Greece, China and Rome.

The leaves, flowers and petals of some types of flowers have been used as flavoring agents and as ingredients in jellies, soups and salads.

It turns out that despite the fact that flowers aren’t an item you’d commonly find on the menu, some flowers have a well-documented nutritional value that can’t be overlooked.

“Flowers are rich in nectar and pollen and studies have shown pollen to be nutritious with vitamins and minerals,”said Gary J. Keever, a professor with Auburn University’s Department of Horticulture. “Roses, and especially rose hips, are high in vitamin C. Other plants, like dandelion blossoms are high in vitamins A and C, while the plant’s leaves are loaded with iron, calcium and phosphorous.”

Other flowers like marigolds and nasturtium contain vitamin C.

And while some flowers have nutritional value, Keever said, because they are comprised of 95 percent water, it’s unlikely that even edible flowers contain significant amounts of nutrition.

Still, there’s the occasional phone call Mary Hodson fields about what types of edible flowers are found in the area.

“Most of what people are eating in terms of edible flowers are pansies (a source of rutin, which benefits the cardiovascular system), nasturtiums and herbal flowers,” said Hodson, head designer at The Flower Store in Auburn.

Other edible flowers, including honeysuckle, hibiscus and lavender, Hodson said, are flowers people might use in a salad or as a decorative topper for a cake.

Flower-picking protocol:

- Pick your flowers during early morning hours when their water content is highest.

- Shake each flower to dislodge insects that may be hidden in petal folds then rinse under a fine jet of water.

- If you purchase edible flowers from a store, be sure that they have been grown without the use of pesticides.

- Don’t select edible flowers close to road sides. They may be contaminated by auto exhaust or pesticides.

- When introducing edible flowers into your diet, do so in small quantities to avoid problems with one’s digestive system.

Source: www.whatscookingamerica.net

Click here a link to a list of more edible flowers, taste descriptions and tips.