Nutritionists from the University of Maryland Medical System regularly contribute guest posts to The Baltimore Sun's Picture of Health blog. The latest post is from Taylor Sirles.
May has arrived, and warmer and longer days allow flowers to bloom and herbs to grow here in Baltimore. Edible flowers are a great way to add a pop of color and earthy flavor to your favorite dishes. Keep in mind, thought, that not all flowers are edible. Some of the most common edible flowers are nasturtiums, pansies, violets, and Johnny-jump-ups. Edible flowers are best grown organic without the use of pesticides or chemicals throughout their growing process. Only use flowers that have been grown specifically for eating. Plant them in your garden, in a pot set by the windowsill, or you buy them at a farmers' market. So how do you eat them? And what do they taste like?
A few favorites are pansies and nasturtiums. Both flowers come in a variety of vibrant shades, perfect for adding a pop of color to any dish. Pansies taste slightly minty, and nasturtiums have a subtle peppery taste, making them a great addition to your favorite salad greens. Top with a variety of vegetables, fruit, and a simple vinaigrette for a healthy lunch or side dish for dinner!
Along with edible flowers, something a little more familiar, are fresh herbs. Herbs are great plants to grow inside that don't need a lot of space. All you need is soil, a small pot, and sunlight. After planting, set the pots on a windowsill, water every two days and let the sun do the rest. With scissors, snip off as much as you need (never more than a third of the plant) for when you want to add them to a dish.
When you find yourself with leftover herbs there are ways to make them last a little longer. Drying and freezing are some of the easiest methods. To dry herbs: gather them in a bunch, tie the stems together with string to form a "bouquet". In a cool, dry area, hang herbs upside down and check on them every two days. Once they are completely dried, cut the herbs into small pieces and store in an airtight container. To freeze herbs: cut fresh herbs into small pieces, fill an ice cube tray half-full with the herb of choice, cover with olive oil or water, and freeze. When you are ready to cook, pop a cube out and add it to your dish for fresh flavor. By preserving your herbs, you reduce waste by stretching their use, which saves money and gives the benefit of fresh herbs all year round.
Adding fresh herbs and flowers can bring a lot of flavor and flare to any dish.