July/August 2007
the healing plate

by Lisa Turner

Flower power: Bring Springtime
blossoms into any meal

As the first blossoms of spring arrive, fresh and wistful in their tentative glory, let the petals fall where they may--into soups, salads, desserts, nearly any offering. Edible flowers have been used throughout history to adorn food and add subtle flavor to meals. Ancient Persian cuisine features rose petals in cakes, puddings and jams; traditional Italian and Mexican meals use squash blossoms in soups and sauces, or stuffed with cheese; and in Victorian America, candied lilacs were commonplace confections. But sometime around the turn of the century, the use of flowers in food disappeared. Now, they're making a fresh and fragrant comeback.

Edible flowers offer a creative, nearly calorie-free way to dress up any meal. A few spicy nasturtiums or a handful of pansies can transform the simplest meal into a stunning presentation. Chive or sage blossoms add color and a subtly pungent flavor to omelets and fish dishes, and salads get a lift with the bright, citrus flavor of sorrel. Other easy ways to use edible flowers: sprinkle borage blossoms on chilled soups, stir calendula petals into cooked rice, or use blossoms with sweet floral flavors, like lavender or Johnny jump-ups, as a colorful garnish for dark chocolate cakes or mousses.

To prepare edible flowers for consumption, sort through them first, discarding wilted or bruised blossoms. Remove stamens and pistils from larger flowers, and immerse blossoms in cool water just before using them to remove bugs and any residual dirt. Gently pat them dry, or use a salad spinner. Edible flowers can be loosely packed in a plastic bag and stored in the refrigerator. Or dry them by hanging them from the stems, blossoms down, in a dry, dark area, then storing them in glass containers. You can also preserve edible flowers in oil, vinegar, honey, butter and sugar--they add a subtle flavor to the carrier, and make beautiful gifts.

Next time you set your spring table, add flowers to more than your centerpiece. And try the flower-laden recipes that follow to make your meals really bloom.

Mixed Greens with Pansies and Lemon-Mint Vinaigrette
Serves 4
4 cups mesclun mix
4 cups baby arugula leaves
1 cup pansies
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 teaspoon minced mint leaves
2 tablespoons pine nuts
Combine mesclun mix, arugula and pansies in a medium serving bowl and toss gently.
In a small mixing bowl, whisk together lemon juice, olive oil and mint. Season with salt and pepper. Drizzle over salad and toss gently. Divide between four serving plates and sprinkle with pine nuts; serve immediately.

Lemon-Calendula Rice
with Fresh Basil
Serves 4 to 6
1 tablespoon olive oil
1/4 cup thinly sliced shallots
1 cup long-grain brown rice
2 to 2 1/4 cups water or broth
1/4 cup chopped calendula petals
1/4 cup fresh basil leaves, cut into thin strips
2 to 3 teaspoons fresh lemon juice
Heat oil in a heavy saucepan over medium-low heat. Cook shallots, stirring occasionally, until they begin to turn golden, 2 to 3 minutes. Add rice and cook, stirring constantly, for 3 minutes. Stir in water or broth and cook, covered, until liquid is absorbed and rice is tender, adding more liquid if needed. Stir in calendula petals, basil and lemon juice to taste. Season with salt and pepper, and serve immediately.

Squash Blossoms and Asparagus
Serves 4
2 tablespoons olive oil
1 1/2 pounds asparagus spears, trimmed
1 tablespoon chopped fresh basil leaves
12 whole squash blossoms
In a large, heavy skillet, heat olive oil; add asparagus and saute until bright green and just tender, about 4 minutes. Season with salt and pepper, and transfer to plate. Add remaining 1 tablespoon olive oil to skillet and heat. Add squash blossoms and cook until just wilted, about 4 seconds for each side. Arrange over asparagus and serve immediately.

Lemon-Violet Sorbet
Serves 4
1 medium lemon
1 cup water
1/3 cup honey
1/2 cup fresh squeezed lemon juice
1/2 cup carbonated water
1/2 cup violet petals
Whole fresh or candied violet petals for garnish
Wash lemon and squeeze juice into a small bowl; set aside. Peel skin from lemon and mince. In a small saucepan, stir together minced lemon peel, water and honey. Bring to a boil, stirring frequently, then reduce heat to medium and simmer for 5 minutes. Remove from heat and let cool.

In a medium bowl, combine lemon syrup, lemon juice and mineral water. Stir in violet petals. Pour into an ice cream maker and process according to the manufacturer's instructions. Divide among four or six individual dishes, garnish with whole violet petals and serve immediately.

Scents and Sensibility: Safe Flower Consumption

Pick your flowers carefully. You can't lop the heads off a wilting floral arrangement and toss them into a salad — some varieties, like oleander, wisteria, azalea and some members of the lily family — are poisonous, and can cause symptoms ranging from fever, vomiting and hives to coma and death. Additionally, florists often spray flowers with chemicals to keep them fresh longer. Follow these safe flower-eating rules:

* Only eat flowers grown for consumption, and choose organic varieties to avoid pesticides, chemicals and preservatives.
* Don't munch on flowers you've picked in the wild unless you can positively identify them as safe for consumption.
* Remove the stamens and pistils from larger flowers before preparing them for consumption–they can cause allergic reactions in susceptible people.
* If you're prone to allergies, especially hay fever, or have asthma, check with your health care practitioner before consuming flowers.

Lisa Turner is a food writer, and nutrition consultant. For more details, call 303-588-8523, e-mail Lisa at InspiredEating@aol.com or visit her website at www.InspiredEating.com.