“ Most edible
flowers have the petals removed before use, and
for some, such as marigolds and roses, the bitter
white base of the petal should be removed.”
Types of Edible Flowers
The correct identification of the flower species is important as not
all blooms are edible. As such, only harvesting edible flowers
from those cultivated as an edible crop is always a good idea.
HERB FLOWERS
Garlic chive flowers and the pink blossoms of the chive plant
are often used as both flavorings and garnishes. They have
a distinctive onion flavor that can be relatively strong. If a
grower wishes to harvest both chive foliage and flowers, then
a compromise needs to be reached in terms of production.
Often, groups of chive plants are set aside for flower harvest.
Temperatures greater than 81˚F with a long day length
promote the formation of flower stalks, which also restricts
foliage development. On the plants used for foliage, those
tough, fibrous flower stalks are totally removed.
Coriander, or cilantro, is another herb with edible flowers.
The white blooms are milder in flavor than the foliage.
However, the flowers should be harvested before seed
begins to set, which can occur rapidly under
warm growing conditions.
Sunflower petals have a sweet yet slightly bitter flavor and add
a splash of color to salads.
grow cycle
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