Carolyn Kruegerr presents Edible Flower program
By Brenda Kay Ledford

The art of cooking and garnishing with edible flowers has revived. Many chefs use blossoms for a touch of elegance in their dishes.

Carolyn Krueger gave a presentation on "Edible Flowers" at Moss Memorial Library on Saturday, May 10th. The Fred A. Moss Charity Trust funded the program with about 40 people attending.

Krueger displayed edible flowers and explained how you can use them in dishes to tantalize the taste buds. She also brought delicious food flavored with flowers to sample.

She made the following delectable refreshments: purple pansy syrup over cream cheese; lavender honey over cream cheese; rose-glazed Brie; lace cookies with calendula flowers; lavender cookies; pound cake with rose-scented geraniums; calendula-orange cake and punch made with lemonade, limeade, and an infusion of lavender blossoms.

She placed rose-scented geranium leaves in the bottom of the tube pan and flavored the pound cake with the flowers. Geranium (especially the scented varieties) adds unique taste and spots of color.

According to Krueger, you can make punch with lavender blossoms, use them in puddings, dips or cookies. Lavender has a sweet, floral flavor with lemon and citrus notes.

Pansies belong to the viola family and have a slightly sweet green or grassy flavor. Use them as garnishes in fruit salads, green salad, desserts or soups. Krueger made a purple pansy syrup and poured it over cream cheese.

Johnny-jump-ups have a mild wintergreen flavor and can be used in salads, soups, to decorate cakes, or served with soft cheese. Lemon Jell-O studded with the blooms is a lovely gift.

Other edible flowers include: bachelor button; carnation; chives; clover; daisy; dandelion; daylily; fuchsia; gardenia; grape buds; hollyhock; honeysuckle; impatiens; jasmine; marigold; nasturtium; orange flower; orchid; oxeye daisy; pansy; passionflower; peach blossom; peony; plum blossom; Queen Ann's lace; redbud; rosemary; rose; sage; squash blossom; sunflower; tulip petals (never eat the bulbs); violet; etc.

Apple blossoms have a delicate flavor and aroma. They are a nice accompaniment to fruit dishes and can be candied to use as a garnish. Candied flowers can be used to decorate cakes, ice cream, salads, and cocktails.

Krueger explained the process of candying flowers: Use an artist's brush and paint each petal with beaten egg whites and some vodka. When coated, sprinkle with fine granulated sugar and place on a wire rack to dry. They can be stored in an airtight container and placed in the freezer.

But Krueger cautioned you should never use pesticides or other chemicals on any part of the plant that produces blossoms you plan to eat. Identify the flower, eat only edible ones, and wash them. If you have allergies, introduce edible flowers gradually. Use blossoms sparingly in your recipes due to digestive complications that can occur with a large consumption rate. Never eat toxic flowers.

Besides coordinating gardening programs at Moss Memorial Library, Krueger supports the Cooperative Extension Service with an active Master Gardener program in Clay County. She has presented her hummingbird program to civic groups and shares her knowledge of gardening and nature.

Finally, the next time you are cooking for your family or friends, impress them with edible flowers, a touch of exotic gleaned from your own backyard.

For more information, go to: http://whatscookingamerica. net/EdibleFlowers/ EdibleFlowersMain.htm.

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