Edible flowers pizza

Beyond the beauty of a delicate bloom on the plate, our edible flowers can be used as flavor components in your dishes. The peppery nasturtium, sweet borage flower and herbal lavender bloom, for example, each add a subtle nuance to the bite. While the field season in Northern Ohio offers significantly more variety than in the winter, our greenhouses nurture a year-round edible flower selection complementing dishes throughout the seasons.

The efforts of The Chef’s Garden farm team and our sustainable farming practices result in providing our customers with the most flavorful, nutritious and broadest assortment of edible flowers available.

Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, pansies, roses, sunflowers and violets, among others.

Always check to make sure a flower is edible and, when in doubt, don’t eat it!

It is important to proceed with caution because several flowers, such as azaleas, buttercups, daffodils, delphinium and wisteria, just to name a few, are poisonous. One very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Never harvest flowers growing by the roadside. Identify the flower exactly and eat only edible flowers and edible parts of those flowers.

Follow recipes carefully or, if you are improvising, introduce these petals to your diet in small amounts so that you can gauge your body’s reaction. If you have allergies, you should proceed with extra caution; you may want to check with your doctor first. (Also, when dining out, don’t be afraid to ask if a flower used as a garnish is edible.)

A great place to start is with flowers from your own garden. That’s because you know how they have been grown and you can be confident that they are entirely free of pesticides and chemicals. Do not eat flowers unless you are sure that they have been grown without the use of these substances.

Pick your flowers at a cool time of day; morning is often best. Remove the pistils and stamen, and be sure to wash petals carefully. Also make sure there are no insects stuck inside your flowers.

Carnations: Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Carnation petals are one of the secret ingredients that have been used to make Chartreuse, a French liqueur, since the 17th century.

Gladiolus: Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads.

Hibiscus: Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish.

Lilac: The flavor of lilacs varies from plant to plant. Very perfume-y, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads.

Roses: Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. Miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches. Petals can be used in syrups, jellies, perfumed butters and sweet spreads. Note: Be sure to remove the bitter white portion of the petals.

Preheat the oven to 450˚F to 475˚F (220˚C to 250˚C).

PrePare the Puntarelle: Set up a bowl of ice water. Wash the leaves and cut them lengthwise in thin strips. Transfer the strips to the ice water, where they will curl up.

Stretch out the dough and place it in a well-oiled pan. Distribute the tomatoes on top of the dough, crushing them with your hands.

Bake the pizza until golden brown and well-risen, about 25 minutes.

Remove the pizza from the oven. Drizzle with a little oil and season with salt. Set aside to cool to room temperature.

Arrange the cheese, peppers, and flowers on top of the pizza. You can do this any way that you wish: Slice the mozzarella, or try dicing it and creating a checkerboard pattern with squares of diced mozzarella and squares of flowers.

Note: Piquillo peppers are Spanish pickled peppers that have been peeled and lightly charred. They have an incredible flavor and a firm texture.

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