To avoid stomach upset or to determine if there is an allergic reaction, try a small quantity of the new flowers yourself. Edible petals or entire flowers can be eaten. However, remove stems, anthers and pistils because they may be bitter (Figure 1). Use flowers that are free of insects and diseases.
Many edible flowers are high in vitamin C and/or vitamin A, along with other essential nutrients. Use them as garnishes and in salads. Recipes for flowers may be found in the following areas: baking, sauces, jelly, syrup, vinegars, honey, oil, tea, flower-scented sugars, candied flowers, wine and flavored liquors. Flavored vinegars and oils prepared at home have a limited shelf-life and should be stored in the refrigerator (Kendall and Rausch, 2006). Pick the flowers, gently with running water, rinse and place between damp paper towels. Refrigerate until ready to use. Some varieties may last longer if not washed until they are ready to use. Some flowers may be dried and used as dried herbs.
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