9 Best Edible Spring Blooms to Color Your Plate
Did you know that you can find some zesty edible flowers in your back yard? They look so pretty and colorful on salads, soups and some other dishes. I like to grow my own flowers.. This way I know they are grown without pesticides.
NOTE: It is important to make sure that flowers are really edible.
Check out my favorite 9 best edible spring blooms to include in your dishes.
♥ Borage – 9 best edible spring blooms
Borage a beautiful star-shaped flower is the prettiest of all edible flowers. Borage has a cucumber like taste. The flowers has a sweet, honey like taste and can be used as decoration on cakes and other desserts. Stems and leaves are great in smoothies, punch bowls or as tea. The leaves can be also used in green salads.
Borage contains omega 6 fatty acids GLA, vitamin B, Beta-carotene, choline and trace minerals. It can help with adrenal health therefore great to relieve stress.
♥ Calendula – 9 best edible spring blooms
Calendula is healing plant and it is used for medicinal purposes. Calendula has anti-inflammatory and anti-septic properties. It is great for healing wounds, helps with digestion issues, treat skin conditions and can improve eyesite.
Calendula flowers contain beta-carotene, lutein, and linoleic fatty acids. Dried flowers can be used to make infuse oils and teas. Dried calendula can also be a great substitute for saffron.
You can sprinkle marigold flowers and petals on salads, soups and pasta dishes. You can also decorate cakes and other desserts. Be creative and have fun with it.
♥ Dandelion
Dandelion is completely edible; flowers, stems, leaves and roots. Dandelion flowers are the sweetest flowers when picked young. They have a sweet, honey like flavor. On the other hand mature flowers can be bitter.
Dandelion greens contain phytochemicals. They are anti-inflammatory, detoxify the body and contain plenty of vitamin A and C. Dandelion is also beneficial for digestion; it is high in iron, calcium and potassium. It is useful in treating gout, eczema and acne.
Eating dandelion or drinking dandelion tea provides minerals and can help detoxify the liver and blood.
♥ Lilies
Lilies have been traditionally used in Native American Cultures for cough and soar throats. The Tiger Lily is another edible plant regularly used in cuisine especially in stir fries, boiled, in soups and in stews. Tiger Lily has beautiful rich orange flowers with dark spots. The petals can be tossed into salads for a sweet taste, color and texture.
NOTE: Lilies are poisonous to cats!
♥ Nasturtium
Nasturtium is another beautiful edible plant that we can incorporate in our cuisine. All parts of the plant are edible; flowers, leaves, stems, and young seed pods.
Flowers come in variety of colors and they look spectacular on salads, appetizers and other dishes. They have a sweet, spicy flavour similar to watercress. Flowers are rich in vitamin B1, B2, B3 and C, manganese, iron, phosphorus and calcium.
Nasturtium leaves are high in vitamin C which supports the immune system. They are rich in iron and other minerals. Its leaves especially young leaves are usually more tender. Leaves add peppery tang to salads; therefore, mix them with mild greens. I also make pesto with nasturtium leaves as they taste similar to arugula. Stems taste like chives.
♥Pansy
Pansies are one of the most popular edible flowers. They are rich in vitamin A and vitamin C. Pansy flowers have a fresh, spicy flavor. The colors are just magnificent. Their velvety flowers are so pretty on fruits, salads and creamy soups.
Pansies are also excellent dessert flowers. They are often used fresh as decoration on icing of a cake. There is nothing more pleasing to the palate that the flavors of flowers. So next time Next time decorate your plate with this beautiful velvety blossoms.
♥ Primrose flowers
You can find this beautiful yellow flowers in the garden in early spring after a long winter. They also grow in woodlands, orchards and mountain regions.
This plant has the mild sweet-scented flowers. It can be eaten raw in vegetable or fruit salads. Primrose can be used in tarts, desserts and mousses.
The green leaves has a peppery spicy taste. Primrose flowers contain vitamin C and minerals. Primrose flowers are used for healing wounds. Native Americans made an ointment and poultices made of flowers can be applied to cuts, burns and other skin ailments.
Native Americans made poultices from the evening primrose plant for bruises and wounds and used its stem and leaf juices as topical remedies for skin inflammations. The leaves were also taken orally for gastrointestinal problems and sore throats.
♥ Rose
Roses are the most popular among all edible flowers. The most nutritious part is the rose hip. It contains tremendous amount of vitamin C. Purchase only organic wild rose hip grown without pesticides.
Rose petals are edible and have a very aromatic, floral and sweet flavor They can be eaten raw and mixed with green salads or added to cakes and other sweets. They are great to make jams, jellies and beverages.
♥ Violet
Lovely blue violet is so pretty and sweet. Both the leaves and delicate flowers are completely edible and rich in vitamin A and C. Heart shape leaves are tasty and also excellent source of vitamin A and C.
Delicate blossoms are sweet and they can embellish desserts especially cakes and cookies. You can toss them on salads or use them as garnishes.
So, there you have it 9 best edible spring blooms.
It is important to be careful when picking and identifying edible flowers, as many varieties are potentially poisonous. The best is to grow your own without pesticides. It means completely organic, therefore, safe to eat.
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