Autumn Edible Flowers: Recipes for Dummies and Cooking Lovers
Let's have fun and delicious with Chrysanthemums, Calendula, Saffron Crocus, Carnations, and Bee Balm
As the leaves begin their spectacular transformation, autumn paints the world in warm hues and fills the air with the cozy scents of falling leaves and spices. Amidst this seasonal splendor, a unique category of edible flora comes to the forefront. Chrysanthemums, Calendula, Saffron Crocus, Dianthus (Carnations), and Bee Balm are not just beautiful garden denizens; they also serve as culinary treasures with strong connections to autumn.
Chrysanthemums: A Feast for the Eyes and Palate Chrysanthemums, or "mums," are known for their radiant colors and intricate petals, making them a classic choice for autumnal floral arrangements. Yet, their history is rich in culinary tradition, particularly in China and Japan. Chrysanthemum petals, young shoots, and leaves have been used for centuries in teas, soups, salads, and as a garnish. The flowers exude a slightly sweet, herbaceous flavor that complements a variety of dishes, making them a delightful addition to autumn salads or soothing teas.
Calendula: The Golden Marigold Calendula, often referred to as the "pot marigold," resembles the bright golden hues of autumn foliage. Known for its anti-inflammatory and healing properties, Calendula petals have been used for centuries in soups, stews, and salads. Their mild, slightly peppery flavor lends a vibrant twist to autumn dishes. Additionally, the petals can be used to add vibrant color and earthy notes to butter or cheese.
Saffron Crocus: The Elixir of Autumn Saffron, the world's most expensive spice, is derived from the vivid red stigmas of the saffron crocus flower. These delicate threads infuse autumn dishes with a unique and luxurious flavor, characterized by a subtle earthiness, a touch of honey, and a mild floral note. From risottos to paellas, saffron threads bring a golden touch to autumn's culinary masterpieces. The process of harvesting saffron is labor-intensive, but its addition to your kitchen promises an unparalleled taste of the season.
Dianthus (Carnations): A Culinary Medley The Dianthus family, which includes Carnations, is revered for its elegance and symbolism. Autumn is the last time in the year to enjoy these delicate flowers that are not just for show. The petals of Dianthus have a mild, slightly spicy flavor with notes of clove or nutmeg. They make an interesting garnish for autumn desserts, drinks, and salads. In some regions, they are used to flavor liqueurs, adding a touch of autumn warmth to spirits.
Bee Balm (Bergamot): The Herbaceous Marvel Bee Balm, also known as Bergamot, is a charming flower with unique flavor profiles. Its petals, which range from deep red to lavender, carry a pleasant combination of citrusy, minty, and herbaceous notes. This complex flavor makes it a versatile ingredient in autumn recipes. Bee Balm can infuse jams, jellies, and herbal teas with its distinct character, adding a refreshing zest to your autumnal creations.
Recipes for snacks
🌺 Crispy Chrysanthemum Fritters:
Ingredients:
Chrysanthemum flowers (fresh and cleaned)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup cold water
Vegetable oil for frying
Instructions:
In a mixing bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk the egg and cold water.
Gradually add the wet mixture to the dry mixture and stir until you have a smooth batter.
Heat vegetable oil in a deep pan for frying.
Dip each Chrysanthemum flower into the batter, ensuring it's well coated, and then carefully place it in the hot oil.
Fry until golden brown and crispy, usually for a minute or two.
Remove the fritters and place them on paper towels to remove excess oil.
Serve these delicate and crispy Chrysanthemum fritters as a unique snack.
🌼 Calendula Tempura:
Ingredients:
Calendula petals (fresh and cleaned)
1 cup all-purpose flour
1/2 cup ice water
1 egg yolk
Ice cubes
Vegetable oil for frying
Dipping sauce (e.g., soy sauce with a hint of ginger)
Instructions:
In a bowl, combine the flour, ice water, and egg yolk.
Place ice cubes in a larger bowl and nest the bowl with the batter mixture within to keep it cold.
Heat vegetable oil in a pan or deep fryer for frying.
Dip each Calendula petal into the tempura batter, ensuring it's coated evenly.
Fry the battered petals in the hot oil until they turn golden and crisp, which usually takes only a minute or so.
Remove and drain the tempura on paper towels.
Serve with your choice of dipping sauce.
🌸 Saffron Crocus Blossom Beignets:
Ingredients:
Saffron Crocus blossoms (fresh and cleaned)
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
3/4 cup milk
Vegetable oil for frying
Powdered sugar for dusting
Instructions:
In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Beat the egg and milk into the dry ingredients, creating a smooth batter.
Heat vegetable oil for frying in a pan.
Dip the Saffron Crocus blossoms into the batter to coat them, then gently lower them into the hot oil.
Fry until they become golden brown and puffy, typically in about a minute.
Drain the beignets on paper towels.
Dust with powdered sugar and enjoy your Saffron Crocus blossom beignets.
🏵️ Carnation Fritter Bites:
Ingredients:
Carnation petals (fresh and cleaned)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup cold water
Vegetable oil for frying
Instructions:
In a bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk the egg and cold water.
Gradually add the wet mixture to the dry mixture, stirring until smooth.
Heat vegetable oil for frying in a pan.
Dip the Carnation petals into the batter to coat them, then fry them until they are crispy and golden, which should take around a minute.
Remove the fritters and place them on paper towels to absorb excess oil.
Serve as bite-sized Carnation fritter snacks.
💐 Bee Balm Blossom Fries:
Ingredients:
Bee Balm blossoms (fresh and cleaned)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup cold water
Vegetable oil for frying
Instructions:
In a bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk the egg and cold water.
Gradually add the wet mixture to the dry mixture, stirring until you have a smooth batter.
Heat vegetable oil for frying in a pan.
Dip the Bee Balm blossoms into the batter to coat them and then fry until they become crispy and golden, which usually takes around a minute.
Remove and drain on paper towels.
Enjoy Bee Balm
Recipes for feasts
🌺 Chrysanthemum-Stuffed Dates:
Ingredients:
12 large Medjool dates, pitted
24 Chrysanthemum flower petals, fresh and cleaned
4 oz soft goat cheese
1/4 cup chopped pistachios
Honey for drizzling
A pinch of sea salt
Instructions:
Carefully split open each Medjool date, removing the pit, to create a small pocket in the center.
Gently stuff each date with a teaspoon of soft goat cheese, filling it where the pit used to be.
Insert two fresh and cleaned Chrysanthemum flower petals into each date, allowing them to peek out and create an attractive presentation.
Sprinkle a pinch of sea salt over the stuffed dates to enhance the flavors.
Top each date with chopped pistachios for a delightful crunch and a burst of color.
Arrange the stuffed dates on a serving platter, and drizzle honey over the top.
The Chrysanthemum-Stuffed Dates are now ready to serve as a unique and elegant appetizer or dessert for special occasions.
🌼 Calendula Butter:
Ingredients:
1 cup unsalted butter, softened
2 tablespoons fresh Calendula petals (avoid the bitter white base)
1 tablespoon honey
A pinch of salt
Instructions:
Combine the softened butter, Calendula petals, honey, and a pinch of salt in a food processor.
Process until well combined.
Transfer the Calendula butter to a serving dish.
Refrigerate until firm and ready to serve.
Spread this vibrant butter on toast or baked goods.
🌸 Saffron Crocus Risotto:
Ingredients:
1 cup Arborio rice
A pinch of Saffron threads
4 cups chicken or vegetable broth
1/2 cup white wine
1 small onion, finely chopped
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Heat the chicken or vegetable broth in a saucepan and add the Saffron threads. Keep warm.
In a separate pot, sauté the chopped onion in olive oil until translucent.
Add the Arborio rice and cook for a few minutes.
Pour in the white wine and let it evaporate.
Gradually add the Saffron-infused broth, stirring frequently.
Cook until the rice is creamy and tender.
Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper.
🏵️ Carnation Petal Jam:
Ingredients:
2 cups Carnation petals (red or pink)
2 cups sugar
1 lemon (juice and zest)
3 cups water
Instructions:
Combine Carnation petals, sugar, lemon juice, and lemon zest in a saucepan.
Add water and stir.
Bring to a boil and then simmer for about 20-25 minutes, until the mixture thickens.
Remove from heat and let it cool.
Pour the jam into sterilized jars and seal.
💐 Bee Balm Pesto
Ingredients:
2 cups fresh Bee Balm leaves and flowers
1/2 cup grated Parmesan cheese
1/2 cup walnuts or pine nuts
3 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste
Instructions:
In a food processor, combine Bee Balm leaves and flowers, Parmesan cheese, nuts, and garlic.
Pulse until finely chopped.
With the processor running, gradually add the olive oil until the mixture reaches your desired consistency.
Season with salt and pepper.
Use this Bee Balm pesto as a flavorful topping for pasta, sandwiches, or as a dip for bread.
🌾💐🏵️🌸🌼🌺 Extra recipe: Blossom Hummus
Chickpea harvest time typically occurs in the late summer or early autumn, depending on when the crop was planted and local growing conditions. The specific timing can vary based on the chickpea variety and the region where they are grown. Generally, chickpeas are ready to harvest when the plants have dried down, and the pods have turned brown or yellow. This usually happens about 100 to 130 days after planting.
Creating a hummus recipe -where this seasonal ingredient is the main star, that incorporates Chrysanthemums, Calendula, Saffron Crocus, Carnations, and Bee Balm flowers together can be quite unique and visually stunning.
Here's a special "Blossom Hummus" recipe:
Ingredients:
2 cups cooked chickpeas (canned or cooked from dried)
1/3 cup tahini
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
Salt and pepper to taste
Edible Chrysanthemum petals
Edible Calendula petals
Saffron Crocus petals (saffron threads)
Edible Carnation petals
Edible Bee Balm petals
Extra olive oil for drizzling
Pita bread or fresh vegetables for serving
Instructions:
In a food processor, combine the cooked chickpeas, tahini, extra-virgin olive oil, minced garlic, lemon juice, ground cumin, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, you can add a bit of water or more olive oil to achieve your desired consistency.
Once the hummus is smooth, transfer it to a serving bowl.
Now, the creative part! Decorate the hummus with the various edible flower petals. You can create patterns or simply sprinkle them all over the top. Be as artistic as you like!
After decorating with the flower petals, drizzle some extra olive oil over the top for added richness and flavor.
Serve your Blossom Hummus with fresh pita bread or an assortment of fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips.
FYI
Edible flowers can provide various vitamins, depending on the specific flower. Some common vitamins found in edible flowers include:
Vitamin C: Many edible flowers, such as nasturtiums and pansies, contain vitamin C, which is important for immune function and skin health.
Vitamin A: Flowers like marigolds and calendula are rich in beta-carotene, which the body can convert into vitamin A, supporting eye health and immune function.
B Vitamins: Certain edible flowers may contain various B vitamins, such as folic acid, niacin, and riboflavin. These vitamins play roles in energy metabolism and overall health.
Vitamin K: Edible flowers like chrysanthemums may provide vitamin K, which is essential for blood clotting and bone health.
Vitamin E: Some flowers, such as violets, contain vitamin E, which acts as an antioxidant, protecting cells from damage.
As we embrace the vibrant beauty of autumn, don't forget to explore the culinary possibilities that these edible flowers offer. Chrysanthemums, Calendula, Saffron Crocus, Dianthus, and Bee Balm are not only visually stunning but also a testament to the intricate relationship between nature and cooking. Their unique flavors and aromas are an invitation to celebrate the tastes of the season. So, whether you're simmering a hearty stew or crafting a delicate dessert, these autumn blossoms are waiting to enchant your culinary endeavors.
See you next time,
Eduardo