For centuries, humans have been harvesting plants for food. But did you know that there are many edible flowers that can be grown, harvested, and cooked with your meals? This is especially exciting in the early spring and summer when you are planning and planting for your home garden.

I’ve tried cooking with flowers many times at home. Not only can they provide color, flavor, texture and nutrients to dishes, but they also provide a ‘wow factor’ to your dishes, especially when hosting loved ones. I admire this quote from an old book I bought at an estate sale several years ago.

“Today, the use of flowers in the kitchen is almost a lost art, although scouts and hunters know the lore of wild flowers and have preserved some of the most remote recipes for outdoor cooking. But as our daily lives have become more mechanized, and our food more convenient, this gentle art of cuisinery is gradually disappearing. It is hoped that this potpourri of delectables from the flower garden will help to revive it” – Cooking With Flowers, (Author Zack Hanle)

I like to think about cooking with flowers in two different dimensions: 1) cooking with flowers that naturally occur in the growth process from your herbs and vegetables; 2) cooking with flowers that are planted for beauty.

Let’s start with a list of the first – cooking with flowers that grow from your herbs and vegetables. Here are some for you to consider. I’ve tried them all at home and often try and dry these items to save in my pantry for an entire year of cooking. I love stuffing squash blossoms with sweet and savory fillings and pan frying them in a light batter for a spring appetizer. Dandelion leaves are very nutritious and flavorful and make a great addition to your regular salad greens. Of course, chives are wonderful to add as a topping to omelets or any dish to give it a little flavor kick and aesthetic finish.

1. Squash blossoms
2. Arugula
3. Chives
4. Lavender
5. Dandelions
6. Parsley
7. Dill

Secondly, cook with flowers that are planted for beauty. Nasturtium leaves are spicy and beautiful, and the flowers are outstanding in a salad or to use as colorful garnish to anything in your cooking. I’ve also applied the same technique used with filling and battering squash blossoms to filling and cooking them in a variety of ways. Be careful because the blossoms are very delicate, so be frugal with how you use the filling. Bon appetit!

1. Day lilies
2. Nasturtiums
3. Roses
4. Marigolds
5. Violets
6. Yucca

I wanted to elaborate on cooking with one native plant for our region – yucca. The blossoms are considered a great delicacy throughout South America, The West Indies, Mexico, and in the United States. Used in soups, salads, and with eggs, yucca flowers have a cool, aromatic flavor. Boiled or fried, the petals evoke the flavor of fresh asparagus. Here is a lovely recipe using washed yucca petals:

Flor De Izote Soup (recipe from Cooking With Flowers, by Zack Hanle)

Ingredients:

• 3 cups fresh, washed yucca petals
• 2 large fresh tomatoes, peeled
• 1 fresh green pepper, diced
• 1 large onion, sliced thin
• 1 teaspoon fresh basil, minced
• 1 clove garlic, minced
• 1 pint water
• ¼ teaspoon freshly ground pepper
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 package frozen peas

Instructions: Put all ingredients except peas in soup pot and cook slowly for one hour. Taste, add additional salt, if desired; add frozen peas. Cook 15 minutes more. Serves 4.