AG OPPORTUNITIES Newsletter of the Missouri Alternatives Center Vol. 4, No. 1 January-February 1994 -------------------------------------------------------------------- Edible Flowers: A Long Standing Tradition Can Prove Profitable for Farmers By Ray Evans, Missouri Department of Conservation and farmer The use of flowers as food has been recorded in early history but only recently resurrected by adventuresome chefs. Swiss archeologists have evidence that stone age man ate rose hips. Ancients used roses and violets in teas and pies which were immortalized in Homer's Odyssey. Apicium included flower recipes in his first century cookbook. For centuries, Chinese have used dried day lily buds for stir-fry and to thicken soups, while chrysanthemum petals rising in their bowl of soup predicated harmonious joys in their future. Roses have long been a culinary delight with sacred overtones in Pakistan and Morocco, while Ecuadorian Indians ate petunias to produce a sense of flight. Many of the flowers we grow today were originally chosen from the garden based upon their attributes of aroma and flavor. What makes a flower edible? The answer is simple and basic. It must not be inherently poisonous and must not be treated in such a fashion as to make it inedible. Note the absence of taste as a criterion. It must be pretty, but just because it is "edible" does not ensure that it tastes good. This may be particularly true of blossoms used as garnish. French marigolds (Taqetes patula) and African marigolds (T.erecta) are considered edible, but their pungent flavors are so powerful that they are best used as garnish or a few petals are used to add spice, color and ambience to a salad. Less common but more agreeable are the yellow and orange Lemon Gold and Tangerine Gold (Taqetes signata) which are more companionable as a condiment and a garnish. Diners (except perhaps those eating only to prevent starvation) eat first with their eyes. Their sense of smell is used second, then their taste. What better way to invoke the senses of smell and taste than with the vibrant beauty of fresh flowers. They are colorful, flavorful and eye-catching and subtly add distinction to a fine meal. They bring their own sense of style and reflect the originality and special nuances intended by the preparer. As noted earlier, a plant must first be nonpoisonous to be edible. Rosalind Cready in Cooking From the Garden notes that a number of plants are poisonous because they contain alkaloids, glycosides, resins, alcohol, phenols, phytotoxins and oxalates. Symptoms of poisoning are normally the result of the substances as well as the dosage. Even edible flowers should be eaten in moderation. Here is a list of the most commonly confronted flowers which have been demonstrated to be toxic. This list is by no means exhaustive and some flowers that are reported not to be toxic may cause allergic-type reactions in sensitive individuals. Plants noted from a variety of sources as toxic include: clematis, hydrangea, sweet peas, belladona lily, cardinal flowers, azalea, daffodils, narcissus, larkspurs, buttercups, lily-of-the-valley, fox-glove, bleeding hearts, fall crocus, pansies, periwinkle, hemlock, rhododendron, wisteria, Virginia creeper, may apple, oleander, lupine, hyacinth, four-o'clock, carnation, cotoneaster and cyclamen. All states, and in some cases sub-regions of the state, have a designated Poison Control Center normally list4ed in the front of your phone book under Emergency Numbers and usually an 800 number. Ask them for a complete list of poisonous plants. The only safe way to deal with flowers is by their scientific names, since common names vary by location. Geraniums (Pelargonium) are listed as edible, but Geranium (Senecio) is listed as toxic. Until you can locate reliable information that a flower is nontoxic, you should consider it inedible. Never eat flowers of any kind from your florist. Sixty to eighty percent of our cut flowers are imported. Cut flowers may be sprayed with poisonous pesticides since they were never intended for food. Many pesticides banned for use in the United States are still manufactured here for sale and use abroad. These pesticides may then find their way back into our food chain with residues unacceptable on food in the United States. The list of edible flowers is just about as long as the list of poisonous flowers. The longest list, however, is of the "perhaps blossoms"-perhaps they are edible and perhaps they are not. At the top of nearly every list of edible flowers is nasturtiums/pansies both by virtue of their color and taste. The list would also include spring crocus, California poppy, baby's breath, violets, including African violets, forsythia, Easter lily (Lillium longiflorum), dogwood, dandelion, phlox, petunia, penny, gardenia, marigolds, impatiens, hibiscus snapdragons, yucca daylilies, gladiolus, squash, flowering herbs including chicory, anise, hyddop, lavender, chives, clary, sage, rocket, dill, rosemary, basil, coriander, garlic, chives, lemon balm, lemon verbena, oregano, thyme, borage, bee balm, mints, chrysanthemums (C. monifolium), lilac, elderberry, calendula, dianthus, primrose, wild geranium, Rosa (obviously including roses but also other members of the genus such as apple blossoms, plum, peach, pear and hawthorne), honeysuckle, hollyhocks, daisy (Bellis perennis, wild and cultivated). Johnny-jump-up, red clover, mallow, yarrow, tulip, beans (especially white dutch, emperor runner, scarlet and hyacinth bean-not really a bean but Dolichos lablab, garden peas (not sweet peas which are poisonous), and sunflowers. This list is not intended to be all inclusive but instead indicative of the great variety available. Production One look at the long list should convince you that you can't grow all of them. No attempt will be made here to provide the horticultural information necessary to produce all of these beauties, but rather to point out some choices of matching plants to their more natural sites and growing conditions. Many edible flowers are annuals and their production should be approached with the same care and diligence as any other vegetable crop. Cauliflower, broccoli and artichokes are simple immature flowers. Pansies, violets, and Johnny-jump-ups prefer rich moist loam and cool seasons. From the middle of the planting zone 5 south, plants should be set in the fall. In zone 5, cold, frame protection is recommended to ensure good survival for early spring flowering. If plants of sufficient size are planted, some fall flowers will occur. In zone 6 and southward, fall, winter and early spring blooming is normal with flowering halted by hot weather. Flowering and plant survival in zone 5 can be extended into summer by the use of shade cloth. North of zone 5, spring setting of plants may be more appropriate. Pansies are tender perennials, usually managed as annuals. Nasturtiums require low moisture and low fertility, but they do appreciate some protection from extreme heat. Nasturtiums fertilized and watered like petunias will produce luxuriant leafy growth but few flowers. Fortunately, the leaves are unique in shape and color, delightfully spicy and very edible. Nasturtiums are unique in another characteristic. One of their subtle flavors is that of a mild cabbage and can be infested with cabbage loopers which normally live only on members of the Brassidae family. One of the reasons nasturtium is at the top of just about everyone's list is that it also twists the palate. The first taste is cabbage, then sweet, then wow!, a hot spicy bite. Most of the beans grown for flowers are pole beans or runners, and space should be considered when choosing them. The seeds should also be treated with an appropriate bacterial inoculant to ensure their ability to produce nitrogen. On the other hand, they reward you well for minimal care and are well suited for most of the United States. The gladiolus is well chosen for: The wide range of growing conditions that are tolerated, the ability to extend production by staggered planting dates, and marketability as cut flowers or individual edible blossoms. In fact many of the flowers chosen for production as edible flowers are also significant in the cut flower trade. An integrated market strengthens marketing options and reduces risk. Crooked stems of gladiolus are not usable at a florist but individual blossoms may well be perfect. Choice of flower color may affect the taste and many chefs declare with grave sanctity that they can detect a subtle flavor difference between colors of pansies and roses, with darker colors more robust and lighter colors more subdues elegance. A number of edible flowers are perennial and thereby save the effort of annually planting them. Some of the more common perennials include: Daylily, hollyhocks, spring crocus, California poppy, baby's breath, hibiscus and a number of others. When choosing the flowers to produce, it is advisable to include some perennials. Under normal conditions spring crocuses will be the first flower to market and petunias can be set between the clumps of crocus to produce a second crop in the same space. Limited opportunity exists each year to correct soil deficiencies in perennials, so their planting should be preceded by soil preparation and amendments to ensure good fertility and drainage. Roses of choice as edible flowers are the rugosa varieties. They are the most aromatic and therefore the most flavorful. To the producer they have the advantage of being not only a perennial but a very hearty perennial, especially for a rose. They normally grow on their own root stock rather than grafted stock. If they should be killed back to the ground, the resulting new canes are true to the variety. The most highly touted rugosa varieties are Belinda, Bell of Portugal and Cecile Bruner. A grower willing to invest time, energy and money can produce almost any of these flowers in whatever planting zone is chosen. From a practical sense, good judgement dictates a choice of flowers most naturally suited to the local area. Many are cultivated in greenhouses for the cut flower trade, but greenhouse production brings its own set of unique problems. Many insects and diseases thrive in the greenhouse situation. There are many pesticides registered for use on flowers for food. It might not be safe to use pesticides on flowers of plants labeled for use on vegetables. To do so would be a violation of the label registration. Some growers report using organic pesticide soaps with acceptable results. The production plans should include options for irrigation. Overhead irrigation brings with it the possibility of physical damage to many of the more delicate blossoms and, more importantly, the wet leaves and stems are more susceptible to disease. Trickle or drip irrigation is more appropriate. It puts the water on the ground where it is needed and decreases loss by evaporation. Water conservation is a valuable reason for using trickle irrigation and this type of irrigation also keeps water from splashing the soil and trash up on the blossoms. Protection from weeds can best be accomplished by a mulch. A wide range of purchased mulches are available including plastics and weed control landscape fabric. Natural mulches such as grass clippings, mulched leaves, bark, sawdust and similar materials are acceptable, but remember that the addition of some of these can lead to decreased pH and nitrogen deprivation. Be prepared to address the problems. Trickle irrigation should be installed before the mulch is placed. The major benefit of mulch combined with trickle irrigation is much cleaner blossoms. The less soil that gets on the flower, the less time needed to wash off the blossoms when preparing for market. Harvesting Harvesting should occur early or late in the day, when the blossoms are coolest. Heat will continue to affect quality from harvest to final use. Sugars are highest early in the morning before heat and photosynthesis convert it to starch in an annual twenty-four hour cycle. The same is true for many of the volatile oils that are the basis for aroma and flavor. Each blossom must be individually inspected for inhabitants. Crab spiders and ants are especially troublesome. A spray bottle of cold water makes an effective weapon to remove creatures from gladiolus, daylilies and other large blossoms. Typical snapdragons with snapped shut jaws are so difficult to inspect and evict that open-faced varieties such as Bright Butterfly or Madam Butterfly should be chosen. The Rocket series has only a slightly less open-face and should not be overlooked. Throughout the entire process of making choices, remember that certain varieties reduce risks and should be sought. During the harvesting process, flowers should be picked and placed in a shaded basket without crushing. Cull everything with spots, wilt, bug damage, or any disqualifying factors that reduce a flower below perfection. Individual flowers with imperfections might pass muster blended into a bouquet where the focus is on the large scene. It should be noted that blossoms will never look any better than they do at the time of harvest. Being aware of the end uses will help determine how much stem to leave on each blossom. Leaving some stem attached may serve as a source of some stored water to help maintain blossoms and provide a handle with which to hold the blossoms. Most blossoms should be harvested at or near opening, while prior to opening is preferred on some species such as spring crocus that are very subject to bruising and will open when taken from refrigeration and allowed to warm slightly. Because the natural fragrance attracts insects as pollinators, the aroma is greatest just at opening. After opening, flowers are more apt to be inhabited by insects. Following pollination many flowers quickly lose their freshness and have a much shortened shelf-life. Many herbs are at their peak of flavor when in flower. Picked blossoms that have been kept cool, culled for blemishes, moistened for freshness and washed for cleanliness are now ready to package for storage or delivery. Maintaining freshness of edible flowers is similar to cut flowers. As a minimum, they should be placed in a hard clean container to prevent crushing and enhance preservation. Also they should have a source of moisture to prevent wilting. More elaborate packaging techniques include evacuating air from containers and drenching flowers with carbon dioxide. Another method involves placing a sponge or flower arranger's polyfoam saturated with flower feeding solution containing sugar and a pH balancer suited to the flowers in the bottom of the containers. Shelf-life can be extended with these techniques, but regular delivery and turnover is the best insurance for freshness. In Print *The Agriculture Dictionary*, by R. Herren and R. Donahue, 1991. Available from Ward's Natural Science Est., Inc. 1-800-962-2660. *The Pesticide Handbook*, by Peter Hurse, Alastair Hay, Nigel Dudley. Available from Westview Press, 5500 Central Ave., Boulder, CO 80301-2877. *The Growers Weed Management Guide*, by Harold M. Kempen, Available from Thomson Publications, P.O. Box 9335, Fresno, CA 93791; (209) 435-2163. *Aquaculture: Models and Economics*, edited by Upton Hatch and Henry Kinnucan. Available from Westview Press, 5500 Central Ave., Boulder, CO 80301-2877. *How to Make Money Growing Trees*,by James A. Vardaman. Available from Storey's Publications, VT 05261. *1001 Questions Answered About Insects*, by A. And E. Klots, 1961. Available from Ward's Natural Science Est., Inc. 1-800-962-2660. *Sustainable Agriculture and the Environment: Perspectives on Growth and Constraints*, edited by Vernon W. Ruttan. Available from Westview Press, 5500 Central Ave., Boulder, CO 80301-2877. *The Frog Book*, by Mary Dickerson, 1969. Available from Ward's Natural Science Est., Inc. 1-800-962-2660. *Aquaculture in America: The Role of Science, Government and the Entrepreneur*, by Art Tiddens. Available from Westview Press, 5500 Central Ave., Boulder CO 80301-2877. *The Bug Book: Harmless Insect Controls*, by Helen and John Philbrick, 1974. Available from Ward's Natural Science Est., Inc. 1-800-962-2660. *The Mungbean*, by John M. Poehlman. Available from Westview Press, 5500 Central Ave., Boulder, CO 80301-2877. *Common Sense Pest Control*, by William Olkowski. Available from Acres USA, P.O. Box 9547, Kansas City, MO 64133. MISSOURI ALTERNATIVES CENTER =============================== The Missouri Alternatives Center is supported by University Extension; Lincoln University; MU Extension Division; MU College of Agriculture, Food and Natural Resources; and the MO Dept of Conservation. MAC provides information to Missourians on alternative crops, livestock, small farm options and alternative rural enterprises. MAC is open weekdays from 8 am to 5 pm. For more information contact: Missouri Alternatives Center University of Missouri 628 Clark Hall Columbia, MO 65211 (800) 433-3704 (573) 882-1905 Debi Kelly, Editor Ag Opportunities is published six times yearly. Questions or address corrections should be sent to the Missouri Alternatives Center. Ag Opportunities can be found on the WWW at http://agebb.missouri.edu/mac/agopp/ University Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.