Thursday, July 09, 2009
Posted by Andrea Meyers
Flowers have long been used in cuisines around the world, including ancient Rome, Greece, and China, and the practice is once again growing in popularity. Growing your own edible flowers will add beautiful color to the landscape as well as delicious flavors to your table, and you can control the conditions and safety of your edible flowers by following organic cultivation practices.
Not all common flowers are edible, and even some edible flowers can cause discomfort if consumed in large quantities. Daylilies can act as a diuretic or a laxative, and apple blossoms have cyanide precursors, so always research the type of flower you plan to use before adding it to food.
Pesticides for flowers have not been tested to determine safety on food crops, so be very careful and make sure the flowers have not been sprayed with pesticides or other chemicals. For this reason you should avoid flowers from florists, nurseries, garden centers, and any growing by the roadside. Exercise caution if you have allergies, asthma, or hay fever as some flowers may cause a reaction.
The following is a brief list of common edible flowers in North America, but this list is not exhaustive. For more detailed information, you may want to consult an authoritative book on edible flowers or contact your state’s university cooperative extension. You can find a list of poisonous flowers at Wikipedia.
Trees & Shrubs
This post was written by Andrea
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