Colorado State University Cooperative Extension Tips (5/28/02)

Note to Editors: These ideas are provided by Colorado State University Cooperative Extension. You may use them as written or contact us for more information. If you wish to include a contact for the public, please direct them to the Colorado State Cooperative Extension office listed in the county government section of the local phone book.

Edible Flowers

Choosing edible flowers
Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years. Many flowers are edible, but proper identification is essential because some flowers are poisonous and should not be eaten. Petals or entire flowers can be eaten; but stems, anthers and pistils may taste bitter and should be removed. Pick flowers that are free of pesticides, insects and disease. Rinse picked flowers and place them between damp paper towels, then refrigerate until they are ready to use. Edible flowers can be high in vitamin C, vitamin A and other essential nutrients. They can be used as garnishes and in salads, or in recipes for jelly, syrup, vinegar, honey, oil, tea, flower-scented sugars, candied flowers, wine and other culinary delights. Some flowers may be dried and used like dried herbs. For a full list of edible flowers and their uses, visit www.ext.colostate.edu, click on publications, then fact sheets, then gardening and view fact sheet no. 7.237, Edible Flowers.

Preserving edible flowers
Edible flowers can be a fun addition to any meal, and with spring in full bloom, now is a good time to experiment. Fresh flowers can be preserved for later use. Choose flowers with larger petals, such as pansies, and paint the petals with an egg-white wash using a soft brush. Use dehydrated, pasteurized egg whites to avoid food poisoning. After painting flowers with egg-whites, dust the petal with super-fine granulated sugar and allow the flower to dry. Store preserved flowers in an airtight container in a cool, dark place. For a full list of edible flowers and their uses, visit www.ext.colostate.edu, click on publications, then fact sheets, then gardening and view fact sheet no. 7.237, Edible Flowers.

Candied flowers
Enjoying flowers is a rite of spring, and enjoying them as part of a meal is even more interesting. Some, such as apple, crabapple, and plum blossoms and roses, violets and lilacs, can be candied and used to garnish desserts such as cakes or eaten alone. Violets, in particular, taste sweet. Candied flowers are dipped in a sugar syrup, sprinkled with granulated sugar and allowed to air dry. For a full list of edible flowers and their uses, visit www.ext.colostate.edu, click on publications, then fact sheets, then gardening and view fact sheet no. 7.237, Edible Flowers.

Flavored Vinegars and Oils

Prepare homemade flavored vinegars and oils with caution
Summer produce, herbs and fruit during the summer can be used in homemade flavored vinegars and oils; however, these oils and vinegars may be a source of food poisoning if not prepared and stored properly. Of the two, flavored vinegars are the easiest and safest to make because the vinegars are high in acid, which hampers the growth of bacteria. Containers should be washed and sterilized with hot water before they are filled. Herbs, fruit and vegetables should be washed before they are added to oil or vinegar. Fresh herbs can be dipped in a mild solution of bleach and water (1 teaspoon household bleach per 6 cups of water), then rinsed under cold water as an extra precaution against bacteria. Vinegars and oils should be safely prepared and stored in the refrigerator. For more information about and recipes for homemade flavored vinegars and oils, including food safety precautions, visit www.ext.colostate.edu, click on publications, then fact sheets, and then food and nutrition and view fact sheet 9.034.

Homemade herb-flavored vinegars
Fresh herbs are at their best during spring and summer, and herbs added to vinegars can be used in any recipe that calls for vinegar. When flavoring vinegar with herbs, follow a few rules of thumb. Use only sterilized bottles and sanitize herbs before adding them to vinegar. Use only the best leaves and flowers from herbs. Fresh herbs are best picked just after morning dew has dried. Proportion three to four sprigs of herbs per pint of vinegar to get the best flavor. Distilled white vinegar is best with delicate herbs, and wine vinegar works well with garlic and tarragon. Use only high quality vinegars; even the strongest herbs can’t diminish the sharp flavor of some vinegar. Be aware that wine and rice vinegars contain a protein that provides an excellent medium for bacterial growth if not stored properly. For more information about and recipes for homemade flavored vinegars and oils, including food safety precautions, visit www.ext.colostate.edu, click on publications, then fact sheets, and then food and nutrition and view fact sheet 9.034.

Flavored oils source of food poisoning if not prepared, stored properly
Infused oil and oil-based mixtures of garlic, herbs or dried tomatoes can pose a health hazard if not kept refrigerated. In fact, a number of cases of botulism have been tied to these oils, commercial and home-prepared mixes, which were not refrigerated. Unfortunately, some harmful bacteria that these oils support can’t be easily detected because they do not affect the taste or smell of the products. The Food and Drug Administration now requires that all commercial garlic in oil products contain specific levels of microbial inhibitors or acidifying agents such as citric acid. Although most garlic products do contain these additives, some boutique or specialty mixes may not. The FDA recommends that home-prepared oils be made fresh for use and not be left at room temperature. Leftovers should be refrigerated and used within 10 days. For more information about and recipes for homemade flavored vinegars and oils, including food safety precautions, visit www.ext.colostate.edu, click on publications, then fact sheets, and then food and nutrition and view fact sheet 9.034.

Growing, preserving and using herbs

Using herbs
Proper use of herbs in meals can complement the flavor of food, but the use of too much of any herb can disguise other flavors. Getting the ratio of herbs correct when cooking without a recipe can be tricky. Generally, one-quarter of a teaspoon of dried herbs should be used to flavor four servings. The ratio for consistent flavor among fresh, powdered and dried herbs is one-quarter of a teaspoon of powdered herb to one teaspoon dried herb to one tablespoon chopped, fresh herb. When cooking with herbs, add them during the last minutes so that they maintain flavor. Herbs in uncooked foods, such as salad dressing or dip, need time to blend flavors, so add them to recipes as early as possible. For more information about growing preserving and using herbs, visit www.ext.colostate.edu, click on publications, then fact sheets, then food and nutrition and view fact sheet number 9.335.

Growing and harvesting herbs
Perennial herbs grow for more than one season and include sweet marjoram, parsley, mint, sage, thyme and chives. Most can be started from young plants. Parsley, however, should be started from seed. Annual herbs complete their life cycle in one year. Start them from seed. Annual herbs include coriander, chervil, chives, oregano, basil and dill. In Colorado, herbs need supplemental water to grow. Many herbs can be grown successfully in large containers on a deck or patio. Clay, wooden or ceramic pots work well. Herbs planed in containers can be moved indoors before the first frost. Gather herbs in the morning of a dry day, just after dew has evaporated. Label herbs before they are dried because many look alike when dry. For more information about growing preserving and using herbs, visit www.ext.colostate.edu, click on publications, then fact sheets, then food and nutrition and view fact sheet number 9.335.

Storing herbs for later use
Dried herbs store well for up to a year, either whole or crushed. Whole herbs retain their flavor longer, but the strength of flavor of all dried herbs can be judged by their aroma. To ensure optimum quality, store dried herbs in rigid containers with airtight seals. Choose ceramic jars or darkened glass containers to help protect herbs against light, which deteriorates their quality. Make sure herb leaves are completely dry before placing them in storage or they’ll become moldy. Store herbs in a cool, dry place. For more information about growing preserving and using herbs, visit www.ext.colostate.edu, click on publications, then fact sheets, then food and nutrition and view fact sheet number 9.335.