Wildflowers in a vase on your table, yes. But wildflowers in your food? Sure! Edible wildflowers pack a powerful nutritional punch, and look amazing when sprinkled over pancakes, salads, poached eggs, pizza—whatever strikes your fancy! Read on for the 10 rules for edible wildflowers.
Ashley English of the blog Small Measures shares the 10 rules of edible flowers, garnered from Cathy Wilkinson-Barash's book Edible Flowers, in her weekly column on Design*Sponge:
1. Eat flowers only when you are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9 There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers to your diet the way you would new foods to a baby -- one at a time in small quantities.
Do you eat wildflowers? What recipes do you add them to? Do you have a favorite flower? Share your experiences below!
Read More: For a list of edible wildflowers currently in bloom, read Small Measures: Edible Spring Wildflowers at Design*Sponge
Related: Flower Power: 5 Ways to Use Edible Blossoms
(Image: Ashley English for Design*Sponge)