Wendy Jackson Expert Guru

Wendy W. Jackson is based in East Tennessee. She is an experienced and in demand writer for both print and online markets. Wendy has the innate ability to capture with words what clients want which places her head and shoulders above many of her peers. From business articles to down-home pieces, Wendy's professional, yet laid back, personality captures not only her readers, but the people she works with on a day-to-day basis. Wendy contributes her expertise to many different topics here at LifeTips. However, we primarily focus her talent on our Garden, Flower, Homeschool and Steak sites. Wendy has worked for many of our business associates including Publishers Clearing House, FTD, FlipDog, Sonlight Curriculum, and Nature Hills Nursery. Wendy's offline writing endeavors include writing for newspapers and magazines. Her writing hobbies include poetry and fiction. If you would like to learn more about Wendy you can contact her at: Wendy.Jackson (at) ymail.com.

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Carnation Petals Spice Up Desserts, Salads and Liqueurs

Carnations are an edible flower. The petals of carnations have been used since the 1600s to make a French liqueur known as Chartreuse. Today, you can steep carnation petals in wine and use them as candy or as decorations on cakes and desserts. The miniature dianthus petals taste like nutmeg and clove. These can be added to salads to add spice and color.

Don't Forget To Eat Your Begonias

Only hybrid begonias should be eaten.

Tuberous begonia petals are colorful and sour. You can use them to add zip and zing to your salads. Add the blossoms to a salad for a juicy crunch. If you are looking for a replacement of rhubarb, try using the stems of hybrid begonias.

Individuals who suffer from rheumatism and kidney stones may want to steer clear of any salad that has begonias because the stems and flower do contain oxalic acid.

Chrysanthemums Have A Wide Range Of Tastes

Chrysanthemums are an edible flower that can be used in different ways.
Chrysanthemum petals range in color from white to red -- and their taste changes from a mild broccoli to a spicy, peppery taste. Petals can be used as a garnish in salads. However, it is important that you blanch them before you add them to your salads.

The leaves of chrysanthemums can be used to add zip to your vinegar. The leaves and stems of the Crown Daisy can be used to season salads or they can be added to stir-fries.

Violets, Johnny Jump-Ups and Violas Add Color to Salads and Desserts

Violets, Johnny Jump-Ups and Violas can be eaten. These flowers come in a wide range of colors from pastels like yellow and apricot to deep purples. Petals make wonderful decorations on desserts and salads. The petals from these flowers can also be frozen in ice cubes or added to punch bowls. Large leaves can be cooked like spinach and eaten with a meal.

Can You Eat The Petals Of A Daylily?

Daylilies are an edible flower. Most other lilies are not edible, so be certain that it is a daylily that you are eating.

Daylily petals can be used in desserts if you cut away the bitter white base of the flower. The petals can also be used to garnish salads or decorate cakes. The early spring shoots can be gathered and used as an asparagus substitute.

Before you consume a large amount of daylilies, you should know that some people claim that eating them makes them feel as if they have taken a laxative. You should introduce daylilies into your diet slowly to see how your body reacts to the sweet petals.

Why People Love Cooking With Flowers

People enjoy cooking and preparing foods and drinks with flowers because their vibrant colors add a special touch that just is not found in vegetables. Flowers come in many different tastes from sweet to sour to hot and peppery. Flowers add a special taste and aroma to dishes, desserts and drinks.

Some flowers are also high in minerals and vitamins and nearly all are free of calories. However, they may also be rich in pollen! So, if you suffer from allergies be sure to remove the pistils and stamens prior to eating.

Lavender Can Be Used In Hot and Cold Dishes

Lavender petals have a sweet flavor with just a touch of citrus. Lavender is a good edible flower because it can be used in both cold and hot dishes.

Lavender petals are often added to champagne, the top of cakes and even to ice cream. Add lavender to stews and sauces for a special sweet, floral flavor.

How To Store Edible Flowers

After you have picked your edible flowers, you should wash them. Keep in mind that some edible flowers will slightly lose their color when they are washed. Flowers with long stems should be kept in water and put in a cool place. Short stem flowers can be layered between damp paper towels and placed in the refrigerater. Edible flowers will keep up to a week when handled properly and stored in a dark, cool place.
Never add a floral preservative to your flowers.

Roses, Sweet and Sour

You can eat the petals off of any kind of rose, no matter their color or type. Rose petals have different flavors. Some variety of roses taste like sweet strawberries, while others taste slightly sour or spicy. The darker the rose, the stronger its flavor.

Rose petals can be used on top of salads or desserts. They can also be used in home preserves such as jellies, butters and syrups.

If you want to add a touch of class to a party, freeze rose petals in ice cubes and add the ice cubes to your lemonade or punch.

Not All Flowers Are Edible

Flowers that come from a florist, greenhouse or plant nursery should never be eaten. These flowers are not labeled as a food crop and will probably contain dangerous pesticides.

Never eat a flower unless you are certain it is edible. If there is a doubt, do not consume it.

Do not assume the flowers you see in food magazines are edible. Research the flower to make sure it is safe and not poisonous. Many flowers are used in food magazines simply as decoration.

Known poisonous flowers include: lily of the valley, daffodils, calla lily, crocus, foxglove, rhododendron and azaleas.

When you first start eating flowers, you should start slow. Non-poisonous flowers may slightly affect your digestive system if they are eaten in large quantities.