Our Lady of Weight Loss

Our Lady of Weight Loss


Our Lady of Edible Flowers: Visual Senses Linked to Eating

The taste and pleasure we derive from eating is linked to our visual senses.

In other words, the more visually appealing the meal, the more satisfying the experience. One way to add beauty and elegance, but not calories to our meals, is to slice, dice, toss, chop or stuff food with edible flowers.

Edible flowers first came onto the scene around 140 BC. They were used to heighten the flavor and add to the texture of foods when spices were not available.

Edible flowers turn the simplest of meals into a special occasion. Add flowers to your soups and salads, float them in your punch bowl or freeze them in ice cubes. Cook with them.

You can purchase edible flowers in the produce section at the (gourmet) grocery store. Or, you can grow your own. (A fun activity which gets you out of the kitchen!) For the best flavor, pick flowers when they are beginning to open, in the cool of the morning. Be sure to remove the pistils and stamens. Gently wash and dry them on a paper towel. Eat only the petals. Remember, not all flowers are edible – some are poisonous. If in doubt – please, leave it out!

Here is a partial list of Incredible Edibles.
Many are common flowers that may be growing in your garden right now!

nasturtiums * roses * marigolds * viola * pansies * apple blossoms * calendulas * carnations * honeysuckle * tulip petals * tuberous begonia * lilacs * dianthus * hibiscus * violets * day lily * primrose * petunia

Cooking With Flowers – A Guide!

Flower Power Facts
Chartreuse, the French green liqueur developed in the 17th Century, claims carnation petals as one of its secret ingredients.
Dandelions were one of the bitter herbs referred to in the Old Testament.

Spread the word … NOT the icing,
Janice

For the best in wellness and weight loss wisdom, visit Janice:
Our Lady of Weight Loss

join the Kick in the Tush Club

Follow Janice on Twitter @OurLady
Facebook.com/OurLadyofWeightLoss



  • http://AddaURLtothiscomment Cathy Wilkinson Barash

    Another caution – don’t eat flowers from a florist, nursery or garden center. Only eat flowers that are organically grown. Petunias are NOT edible, they can be toxic and hallucinogenic, as can primroses. The only marigolds that taste good are ‘Lemon Gem’ and ‘Tangerine Gem’. If you live in a climate where you can grow them, pineapple guava flowers are the best, tasting like a ripe papaya (I grew mine inside and brought it out for summer). Sage blossoms are also very good, If anyone is interested, email me – bloominggourmet@mchsi.com and I will send you a copy of my list of safe (list approved by Dr. Jim Duke, author of The Green Pharmacy) and delicious edible flowers.

    Cathy Wilkinson Barash
    author, Edible Flowers from Garden to Palate

Previous Posts

Quirky Wisdom: Stressed? Irritable? Cranky?
Are you stressed? Irritable? Having trouble sleeping? Do you feel like screaming? Crying? Pouring a jug of water over your bos

posted 7:43:11am Sep. 17, 2014 | read full post »

Kick in the Tush Tuesday: #1 KILLER of Grand Plans, Great Schemes and Groovy Dreams!!!
Morning Tushkateers,  How is your September shaping up? Mine is ki

posted 9:59:01am Sep. 16, 2014 | read full post »

Puzzled? Who are the Semi-Unconscious Twins?
As you click through this week's Get Ji

posted 7:16:14am Sep. 15, 2014 | read full post »

Dysfunctional Chef: Warning--One Must Hard Boil Their Eggs Correctly!
While perusing and cruising the vast world of food and recipes, I stumbled upon one r

posted 7:22:15am Sep. 12, 2014 | read full post »

#OneWord Thursday: Say #YES to Love
The great teachers tell us that you cannot start seeing or understanding anything when you start with “no.” Here, 10 q

posted 2:03:46pm Sep. 11, 2014 | read full post »




Report as Inappropriate

You are reporting this content because it violates the Terms of Service.

All reported content is logged for investigation.