Edible flowers are great way to add color and flavor to a variety of dishes, both sweet and savory. They can be a part of your daily vitamin and mineral intake, too; for example, hibiscus flowers have high amounts of vitamin C, and dandelion blossoms contain both vitamins A and C. While it is easier to find many edible flowers growing in a garden, for some, buying is the only option available.
Although edible flowers are available in dried or fresh form, it is easier to find them all year round in dried form. Dried flowers such as lavender, chamomile and rosemary are most commonly used in herbal teas, homemade jams, and jellies. They can be picked up at the natural health food store, or at a local grocery store in the spice, baking, or tea section.
Fresh edible flowers are used in anything from salads to desserts; for example, herbal flowers such as thyme or sage, taste similar to their herbal counterparts, and can be used in salads. Buying fresh edible flowers is naturally easier in spring and all through the summer months. You may find them at your local store in the produce section, sold in packaged form.
Another place to find them is at the farmers’ market; make sure you check that the flowers are organically grown. If you can’t find anything in those areas, start your search at a high-end restaurant, you can ask them for references. Florists may also give you a good idea of where to buy edible flowers, but don’t purchase any from a florist or a garden center. The product will most likely contain pesticides and toxins. Finally, check online for wholesale or bulk stores that will sell to individuals.
When buying edible flowers, look and ask for produce that has been picked very recently; some flowers such as borage would be best used within four hours of harvest. Look for flowers that are at the height of their bloom, avoid limp petals, unopened blooms and any flowers with holes.
When you bring them home, give them a shake to remove any insects, and rinse them in cold water. Place longer-stemmed flowers in a pitcher of water, and avoid sunlight till needed. Shorter-stemmed flowers can be sealed in a plastic bag with a damp paper towel. Some edible flowers last only about four hours, while others can be stored for over a week.
