borage Substitutes: nasturtiums (for salads) OR violets (for salads) OR rose petals
carnation Notes: These have a peppery flavor.
chive flowers = chive blossoms
clary Substitutes: nasturtiums (in salads) OR borage (in salads) OR violet (in salads)
dianthus Notes: These have a clove-like flavor.
hibiscus flowers See Jamaica.
impatiens = impatients Notes: These don't have much flavor.
Indian cress See nasturtium.
Jamaica sorrel See Jamaica.
Johnny jump-up Substitutes: pansy OR violet
lavender Notes: Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat. Substitutes: drops of Parfait Amour (a lavender-flavored liqueur)
lily buds See golden needles.
lily flowers See golden needles.
pot marigold (petals only)
roselle See Jamaica.
rose petals Substitutes: violet flowers (for syrups, jams, and for crystallizing)
squash blossoms = squash flowers = flor de calabaza Notes: These make exquisite garnishes, but they can also be stuffed with fillings and fried, or else sautéed very briefly and put into omelettes or quesadillas. The best source of the blossoms is a garden, but non-gardeners can sometimes find them in farmers' markets or specialty markets. They don't store well, so try to use the blossoms soon after you get them.
tiger lily buds See golden needles.
violet Substitutes: nasturtium (in salads) OR borage (in salads) OR pansy
Notes: To candy flowers, whisk an egg white, then use a brush to paint a fine layer onto clean, dry, pesticide-free flower petals (or whole flowers if they're very small). Next, gently place the petal into some superfine sugar, and sprinkle some more superfine sugar on top. Shake off the excess and lay it out on waxed paper to dry (this takes as long as eight hours).
Copyright © 1996-2000 Lori Alden