Food obsessed: edible flowers

Upon a recent visit to the Epicurean Connection, nasturtium was served with our cheese plate. I was so distracted by the tasty Sonoma County cheeses served on the plate that I failed to grab a flower in time – my fellow diners had already devoured them, popping them into their mouths without question or concern.

The flower has a slightly peppery taste, reminiscent of watercress. The petals practically melt in your mouth.

Nasturtium is just one of many flowers you can enjoy in an edible manner, others include: calendula (tangy and peppery), carnations (sweet), citrus flowers (sweet, perfumed), impatiens (lack flavor but very pretty), lavender (sweet, spicy), and squash blossoms, which can be stuffed for an impressive appetizer or side dish.

When you serve flowers with your dishes, make sure you use eat or serve the petals (remove the stamen and pistils). If you have allergies, tread lightly, as sometimes they can make your allergies worse. Grow your own or use flowers that you know are organically grown – avoid picking flowers from the side of the road that get drenched with car exhaust and chemicals.

Many diners may push them aside as decorative objects, not fit for consumption. Those who do so are missing out on a colorful treat that takes the bounty of our gardens to the next level.