Paula's Patch: A Minnesota Garden

Come wander in; my gate is always open! Gardening / Birding

Edible Flowers July 19, 2011

Did you know that Zucchini and Squash blossoms are edible? How about Culinary Sage (Salvia officinallis) blossoms and leaves?

Many other garden flowers and plants are edible too—day lily, nasturium, dandelion, begonia, calendula,  and many herbs like thyme, dill, cilantro, chives, anise, garlic, fennel, lavender and basil.

But before you add edible flowers to your menu, get a good book on edible flowers, check with your local garden center expert or do your research online. Not all are edible and some can make you very sick. Make sure no chemicals or pesticides have been used, use plants from gardens or markets you trust, and be sure to eat ONLY the edible parts.

I LOVE zucchini blossoms battered and pan fried. My grandmother and mother made this classic Italian snack for our family when I was growing up. Now is the time to get those blossoms off the stems! Try this summer treat and see what you’ve been missing.  🙂

Pan-Fried Zucchini Blossoms

Prep Time: 15 minutes

Preparation:

Clean flowers of pollen, stems, stamens and pistils before using. (Put flowers (with their stems) in a jar of fresh water if you cannot preserve or prepare them right away. They are best used just after picking.)

Rinse gently and remove stems. Pat gently dry.

The blossoms can be stuffed with a bit of soft cheese like ricotta before dipping in the batter, if you like.

Ingredients:

  • Olive oil for frying
  • 1 egg
  • 1/2 cup of flour
  • 1/4 teaspoon of salt and more for sprinkling, or for a sweet version use cinnamon sugar
  • 1/3 cup club soda or plain mineral water (approximate) OR whole milk, cream or half-n-half
  • 1 dozen zucchini blossoms (approximately)

Heat 1/2 inch of oil in a deep frying pan to about 375 degrees.

In a small bowl, beat the egg and then add the flour and salt to it to form thick batter.

Stir in just enough mineral water or milk to thin batter a bit so blossoms can be delicately battered.

Dip each blossom in batter. Place in oil and fry until each side is golden brown. This will only take a few minutes (2-4).

Remove from oil and let drain on a paper towel. Sprinkle with salt or cinnamon sugar while warm.

Enjoy this delicious treat!

Sources: ehow.com, localfoods.about.com

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One Response to “Edible Flowers”

  1. […] or leaves? I love zucchini blossoms. Growing up, my Italian grandmother and mother would make pan-fried zucchini blossoms for […]


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