Control Your Harvest: Eat Flowers!

You already have six loaves of zucchini bread in the freezer, you can’t think of any more stir-fry combinations, and your neighbors are ducking you… your zucchini and yellow squash plants are doing beautifully. How are you going to manage your excess harvest? Try nipping it in the bud – eat the flowers before they make too many fruits!

Not Just a Pretty Face

From the orchard to the flower beds, the choices for edible flowers are extensive. Here some options with a description of the flowers’ taste and how to use them courtesy of The Heirloom Gardener, Summer 2009 issue.

Apple Blossoms (Malus species): Slightly sweet and floral in taste. Add to green and fruit salads, sprinkle over sorbets and French toast. Caution: Do not use blossoms from sprayed trees.

Bee Balm (Monarda didyma): A bit minty and spicy. Garnish summer drinks, fruit and green salads. Use the petals and leaves in herb tea.

Calendula (Calendula officinalis): Tangy and a little bitter. Use petals from fully open flowers. Add to salads for color and as a saffron replacement in cooking (the taste will be different from saffron).

Chives (Allium schoenoprasum): Similar to mild sweet onions. Pick right after petals open and use the florets with any recipe calling for onions.

Cilantro (Coriandrum savtivum): Earthy, pungent, and slightly sweet. Add with cilantro to salsas and quesadillas. Great as a garnish for rice and beans.

Daylily (Hemerocallis species): Flavors are as diverse as the plant’s varieties, some sweet, some similar to green beans, some might even have a slight metallic taste. Use the buds in stir-fries and soups. Blossoms can be stuffed or sauteed after the pistils and stamens are removed. They make lovely garnishes.

Nasturtium (Tropaeolum majus): Slightly spicy. Use the flowers when they open and the leaves anytime. Younger, smaller leaves are most tender. These beauties make wonderful hors d'oeuvres when stuffed.

Okra (Abelmoschus esculentus): Similar to squash blossoms. Use the hibiscus-like flowers whole or in petals.

Squash Blossoms (Cucurbita pepo): All pumpkin and squash blossoms are edible. The blossoms can be stuffed, the buds stir-fried, the baby squash can be sauteed with the blossom still attached.

Quick Recipes

Squash blossoms only last a few hours. Place the stem in cool water until you are ready to prepare your recipe. Morning is the best time to harvest them.

Battered Squash Blossoms, stuffed or unstuffed (courtesy of the University of Illinois Cooperative Extension)

The Batter:
1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water

Cheese-Mushroom Stuffing:
1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

5. Sprinkle with salt, if desired and serve immediately.

NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffings.

Squash Blossom Soup (courtesy of The Seasonal Chef)

1/4 stick butter
1 onion, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound squash blossoms (about 4 cups)
1 cup half and half
Salt and freshly ground pepper to taste
Grated anejo cheese (for garnish)

1. Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

2. Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste.

Strawberry-Nasturtium Salad (courtesy of Old Fashioned Living)

This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.

1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons champagne vinegar
2-3 tablespoons sugar

Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are.

Other Flower Choices

So many flowers, so few meal times! Here are a few more flowers you can eat. Try a Google search for more recipes and serving suggestions.

Arugula (Eruca vesicaria), Borage (Borago officinalis), Claytonia (Montia perfoliata), Elderberry (Sambucus canandensis), Gladiolus (Gladiolus species), Hollyhock (Alcea rosea), Lavender (Lavandula angustifolia), Mexican Marigold (Tagetes tenuifolia), Redbud Tree (Cercis canadensis), Rose (Rosa species), Rosemary (Rosmarinus officinalis), Sage (Salvia officinalis), Scarlet Runner Bean (Phaseolus vulgaris), Sugar Snap Peas (Pisum sativum), Sunflower (Helianthus annuus), Thyme (Thymus vulgaris), Viola (Viola species)