Tuesday, July 17, 2012

Flowers as Food Part III: Recipes

By Mary Oleksowicz, MSTOM , L.Ac

I hope my last two installments have you yearning for more ways to incorporate edible flowers in to your daily diet. As you become more adventurous, here are just two simple recipes that you can use to incorporate flowers into your everyday food fare.  Dazzle your guests at your next gathering!

Stuffed  Nasturtiums

  • 16 Nasturtiums 
  • 1 (8 ounce) package cream cheese, softened ( whipped works lovely !)
  • 1 garlic clove or garlic chive, minced fine
  • 1/2 tablespoon fresh chives  (you may use chive blossoms, chopped)
  • 1 tablespoon chopped fresh lemon basil ( or lemon zest)
  • salt and pepper (optional)


Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day.  Pick from slightly below the base of the flower. Store in the refrigerator until ready to use.

Mix cream cheese thoroughly with herbs. Season to taste. Remove the stamen ( middle) of the flower Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person

Variations we have used include substituting cream cheese for ricotta with fresh ground pepper corn medley or homemade strawberry cream cheese topped with fresh ground black pepper.

Watermelon Rose Salad

I find that this salad is an interesting end to a bbq or hot day while still incorporating the traditional watermelon ! Feel free to start with smaller amounts of rosewater and then increase until you reach your desired flavor !

4 cups of watermelon “balls” (Made with a melon baller)

4-5 medjool dates, pitted and cut into small pieces

  3-4 tablespoons pistachio kernels(I prefer salted for contrast but unsalted is fine)

1/4-1 teaspoon  food grade rosewater, ( to taste)
3 medium sized roses rinsed (dip in a bowl of cool, clean water and “swoosh”), stamens removed and removed from their base (white part is bitter)

Place watermelon in bowl and sprinkle rosewater. Add dates and pistachios in a bowl, toss gently together. Sprinkle with rosewater, taste and adjust to taste. Add rose petals. Serve immediately in pretty desert bowls!

Remember that incorporating flowers can be as simple as adding an edible to your salad (especially if your salad include complementing fruit flavors!)
Bon Appetit!


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Kaplan Center for Health and Wellness
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