Flower Power

Flowers beautify our homes and our tables and are the go to gift for apologies and Valentine's Day. But did you know that a great many of the flowers that fill our vases are not only edible but highly nutritious and even tasty? Come one admit it. You didn't.

Marigold petals cooking into an omelette or quiche will give it a tangy, citrusy flavor. Many people say the taste is similar to saffron only milder. The flowers are a powerful anti-inflammatory so good for you as well.

Lavender flowers add a sweet flavor to foods and make a tasty tea when steeped for 5 minutes in hot water. You can use them as a replacement for rosemary in just about any recipe. Try them on a baked potato. They have strong anti-oxidant properties.

Violets have a sweet and floral taste, making them a perfect companion for everything from salads to iced drinks. Dip them in egg white and powdered sugar for a colorful topping for frosted cakes. Violets are anti-oxidants and contain high amounts of soluble fiber, helpful in lowering cholesterol.

Squash blossoms taste faintly like the squash itself. They are a great source of vitamins A and C and work well as a salad topper. If you want to bet a little more adventurous, stuff them with goat cheese and bake for a memorable side dish.

If you would like to take a deeper dive and explore some of the many flower varieties that are both tasty and nutritious, here is a good place to get started:

40+ Edible Flowers

Flowers! They're not just for Valentine's Day any more.