Squash and pumpkin blossoms are edible.
Prepare the blossoms by washing and trimming the stems and remove the stamens.
One cooking method is to dip in a tempura batter and quickly deep fry.
Other uses include as a garnish and as a delightful finishing touch to
clear soups.
Other edible flowers, include anise hyssop, basil flowers, bee balm,
borage, chamomile, chive blossoms, chrysanthemum, clary, daisy, dandelion,
day lilies, fuchsia, scented flower of judga, marigold, mustard flower,
nasturtiums, oregano, pansy, pineapple sage, roquette, rose, rosemary flower,
savory flower, violas, and violet according to, "Guide to Cooking With
Edible Flowers", Paradise Farms, P O Box 436, Summerland, CA 93067.
Do not eat flowers that were purchased from a florist or any other source
that you do no know whether or not they were sprayed with pesticides. Also
do not eat home grown flowers that were treated with chemicals. If you
don't know if the plant has been treated with chemicals or not, do not
eat.
The following is a list of flowers that can be safely eaten. In most
cases, the petals are eaten. Stems, pistils, and stamens (the male and
female parts in the center of the blossom) should be removed for best flavor.
Pansies, Roses (Wild roses are the best; remove the lower part of the
petal to reduce bitterness), Nasturtium Calendula, Borage (a good blue
color), Dianthus/Pinks Open pollinated Broccoli Radish (white, pink, lavender)
Squash Purple
Podded Pea Scarlet Runner Beans Hyacinth Bean
Alliums - leeks, chives, garlic, garlic chives Coriander/Cilantro Thyme
Rosemary
Sage Lavender Apple Plum Lilac,
Citrus (orange, lemon, lime, grapefruit, kumquat)
Violas Strawberry Hollyhock Gladiolus Tulip, Tuberous Begonia, Honeysuckle,
Daylily
Source: Edible Flowers, Cathy Barash
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