Presenting

Design 52 July | 2021 be preferred because white blossoms spoil quickly. 13. Gladiolus dalenii/natalensis (corn flag, sword lily, African gladiola, parrot gladiola, Natal lily, Natal gladiola, maid-of-the-mist) Like its cousin Freesia, this flower beats the general rule that flowers in the Iridaceae (Iris) family are toxic. Gladioli are safe to eat and have a flavor quite like a mild lettuce. 14. Musa acuminiata/ x paradisiaca (banana blossom, plantain flower) It should come as no surprise that this state- ment-making tropical flower is also a tasty treat. Regarded as more of a vegetable, banana blossoms can sometimes be found in specialty grocery stores and taste remarkably similar, when cooked, to artichokes (Cynara spp.). 15. Fuchsia spp. (lady's eardrops) Compared to sharing the addictively crave- worthy flavor of rose hips, Fuchsia features both edible flowers and berries. Depending on the life cycle of this flower, flavors range from lemon to grape and even black pepper. While we are big fans of having your flowers and eating them, too, it should be noted in selling edible flowers, we, as florists, have a responsibility to not sell flowers (as edibles) that have been treated with potentially harmful chemicals. If you are looking to make the jump into edible flowers, consider sourcing from specialty growers or contacting a local organic farm during the planting season about growing a small supply "on contract" for you. You may be delighted to learn many farms are already growing common edible flowers as companion plants to their food crops to aid in pollination. 1. Tulipa spp. (tulip) While they were commonly used as food in Europe during WWII and are still occasionally found garnishing cakes, we advise against using tulips in culinary applications because allergies to them are commonly found in humans, and they can cause violent stomach cramping. 2. Ranunculus spp. (buttercup, crowfoot) Along with all their cousins in the Ranunculaceae (buttercup/crowfoot) family, these blooms should never be used on or near food and drink. Nothing scares us more than seeing beautiful Ranunculus on a wedding cake. As tempting as it may be to use them, these flowers can cause painful mouth blisters. 3. Hydrangea spp. (hortensia) Never feel tempted to use these popular blooms on or near food and drink because they are known to cause severe digestive problems and fever. 4. Delphinium spp. and Consolida spp. (larkspur) ese stunning florets must be avoided around food at all costs. Accidentally ingesting the flower of a Delphinium or larkspur can result in serious illness, seizures and even death. 5. Digitalis spp. ( foxglove) Among the most dangerous, these springtime-stunners should never be served as food; ingesting these blooms commonly causes intense cardiac distress. While they're pretty, some flowers that should never be used on or in food and beverages. 5 Flowers You Should Never Sell as Edible For more fun with edible flowers, we recommend further reading on the topic. In addition to the list of flowers on these pages, there is an entire world of delightful and diverse edible flowers out there just waiting to be tasted. For instance, many fruiting vegetables also produce flowers that can be enjoyed as food, offering even more savory and spicy flavors. When working with caterers, restaurants and other hospitality-sector clients, you have a perfect opportunity for an up-sell by offering edible flowers in addition to their traditional flower orders. A decadent dessert baked from scratch is lovely, but when topped with a fresh flower(s), it becomes a customer-pleasing work of art—and edible flowers are a trend we are certain will continue gaining speed well beyond 2022.

• Cover