Search This Blog

Appetizers anyone can make

Appetizers anyone can make
Figs stuffed with parmesan and wrapped in bacon

Nutrition-Vegetables, Fruit, Herbs, Meats,Seafood,Cheese,Gluten Free,Chocolate,Edible Flowers

<>Nutritional Information
Information on this page :
  • Vegetable Nutrition
  • Fruit Nutrition
  • Herb Chart
  • Meat and Seafood Nutrition
  • Cheese Nutrition
  • Gluten Free Information
  • Chocolate Benefits
  • Edible Flower Chart
  • My vegetable garden
Vegetable Chart
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Artichokes, 1 medium601374470425610
Asparagus, 5 spears25422230101522
Beets, 1 medium35821270< 26< 24
Bell Pepper, Green -1 medium3082121015180< 24



Bell Pepper, Red -1 med





Bok Choy








Broccoli-3med.

Brussel Sprouts-5 med.
30





50








25



40
8





9









5



9
2





4









3



4
1





6









3



3
210





1060









300



370
140





250









30



15
380





320









140



130
< 2





45









4



4
4





20









4



8





VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Carrot, 1 medium358212802701020
Cauliflower, 1/4 medium head35733400< 215022
Celery, 1 medium stalk1031< 1180< 282< 2
Collard Greens,100g30642170806015< 2
Coriander, Cilantro,50g10211260603044
Corn, Sweet, 1 large1202745390815< 24
Cucumber, 1 medium45933520103066

Eggplant



Endive
35



10




2
2.5



2
0.82



<1
122



10
37



<2
1.3



2
6



<2
0.25



Fennel272.71.0836011710.443
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Garlic, 2 cloves102< 1< 12< 24< 2< 2
Ginger,25g154< 1< 1105< 22< 2< 2




Green Beans,100g




Horseradish-1 tbsp





Jerusalem Artichoke-100g



Kale,100g

30




10









80


50
6




2









17


10
4




<1









2


2
1




<1









2


3
240




85









430


450
4




<2









<2


180
10




30









6


200
4




<2









<2


15
2




<2









20


10
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Kohlrabi, 100 g25642350< 210022



Leeks, 1 medium


Lettuce (Boston-1/2head)





Lettuce-(iceberg-1/2 head)






Mushrooms-Enoki-10 med.
50



10







45








10



13



2







9








2


2



1







3








<1
1



1







3








<1
160



210







350








115
< 2



15







<2








<2





20



10







20








6




6
6



3







6








<2
10



1







6








<2
Mustard Greens,100g25533350110120108



Okra, 100 g





Onion (Brown)-1med.




Onion (red),1 med.


35





40









 40



 40

8





9









 9



 9
3





2









 2



 2
2





1









 1



 1
300





170









 160



 160

15





<2









 <2



 <2

35





10









10



10
8





2









2



2
4





<2









<2



<2
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Parsley, 1 cup2042233060130820
Parsnip, 100 g801851380< 23044
Potato, 1 medium1002634720< 24526
Pumpkin, 1 cup boiled501232560502048



Radish,50g





Red Cabbage-200g



Rhubarb, 1 cup

 


Savoy Cabbage, 1 cup
20





50





25






20
4





12





6






4
2





4





2






2

1





3





1






1
160





410





350






160
15





<2





2






15
35





190






15






35
2





10





10






2
< 2





6






<2






<2
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Scallion (Green onion),100g3073228083088
Snow Peas, 100 g408332002100410
Spinach, 100 g20433560130451015



Squash (Butternut), 1 cup cubed, raw



Sweet Potato, 1 med.






Swiss Chard-100g



Taro (Arbi)



60







130






20





20
16






33






4






 4
5






4






2






 2
1






2






2






 2
490






350






380






 380
220






440






70






 70
50






30






50






 50
6






2






6






 6
6






2






10





10 
VegetableCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
% Daily Value
Tomato (Roma), 3 medium409224102560< 24
Tomato, medium35711360204022
Turnip Greens,
100g
25632300150100206
Turnip, 1 medium35821230< 24542
Watercress, 1 cup5< 1< 1< 111030254< 2
Zucchini, 1 large45944800205048

Fruit Chart
Unless stated otherwise, the amounts stated in this table are for whole, medium-size fruits and vegetables.
FruitCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
Apple812140.2615978100.25
Apricot1740.850.4910592450.19
Blueberries8021.41.148.90.0411414519
Cherry510.160.081510.4810.03
Cranberry23620.19342630.1
FruitCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
Ginger20.380.050.0490.350.540.450.01
Grape410.050.0390.350.540.550.01
Grapefruit782032349279280.14
Honeydew5001301010310010027004
Kiwi501221240572300.36
Mango135354132380557210.27
Orange6215312372870520.13
FruitCaloriesCarb.FiberProteinPotassiumVitamin  Vitamin CalciumIron
gramgramgrammgAC
Peach421120.6919353650.11
Pear982540.6520837180.41
Pineapple2315962533973332
Plum36910.5211421630.07
Raspberry0.930.220.130.0230.250.470.420.01
Strawberry40.840.280.07200.36720.05
Tangerine501531180030400
Watermelon133345033173833166725033312

________________________________________________________________________________

Making Substitutions at home for gluten:

Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:

  • Gluten-Free Flour Mix 1

    1/4 cup soy flour
    1/4 cup tapioca flour
    1/2 cup brown rice flour
  • Gluten-Free Flour Mix 2
    6 cups white rice flour
    2 cups potato starch
    1 cup tapioca flour


 You can purchase gluten-free baking mixes at health food stores and some supermarkets.




Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.

Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.

Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.

Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.

Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.

Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.

White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.

Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.
__________________________________________________


<><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  <><><><><><><><><><><><><><><><><><><><><><><><><><><><><> 
Herbs Chart
PictureHerbFlavorUses
AllspiceBerries, ground.Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
BasilSweet, sunny flavor, versatileUse with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Bay LeavesPungent, mint like; dried leaves more widely available.  Used in sauces, stews, gumbos; many varieties
CelerySeeds, ground.Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork

Chili PeppersGround, dried whole, pepper flakes. Made by grinding hot chilies.Countless types from many countries.  Mild to blistering hot.  Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick

Chili PowderGround mixture commonly of chili peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality

ChivesDelicate onion flavor, never overpowering.   Great with eggs, salads, potatoes dishes, poultry, sauces /Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. 

CilantroFresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos

CinnamonSticks/bark, ground.Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
ClovesWhole or ground.Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork

CuminSeeds, ground.Bold, distinctive; can overpower.  Chili, tacos, curry, stews, cabbage, beans. Toast ground or seeds

CurryGround. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews

DillPungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor..Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking.  I think it goes in almost everything.

FennelSeeds, ground. Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor

GingerFresh root, ground, candied. Pungent, spicy.  Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors.

 Predominate in Asian cooking.
MarjoramOregano like but sweeter.Fish stews, stuffing's, carrots, greens, beans, egg dishes
MasalaIt is a combined spice -Coriander, Ginger, Cinnamon, Black Pepper, Cumin, Black and Green Cardamom,cloves, bay leaves, and nutmeg.
Masala is a unique blend of Indian spices ideal for chicken or pannier curries.  I liked it for braising pork shoulder too.
MintIt is commonly found in Indian and South Asian Cuisines.Teas, desserts, lamb, fish, salads
MustardOften hot, pungent  Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 

NutmegWhole, ground.Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach,white sauces.

OreganoEarthy, Italian spice Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried.   Goes very well in taco meat mixes as well.


PaprikaGround. Made from red peppers. Can be mild or hot and pungent.  Not just for garnish.  Buy high-quality with fresh peppery aroma.  Seafood, vegetables, eggs; almost anything

ParsleyClean bright flavor.Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried

PepperWhole berries, ground.Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant.  Peppercorns are black, white and green--depends on level of maturity.  Pink peppercorns are a distant relative.  Use on everything including sweets and fruits.  Buy a pepper mill and whole peppercorns. You'll be glad you did. 

RosemaryFresh, piney, pungent A must with poultry, potatoes, white beans, lamb, breads, fruit salads
Sage



Almost mint-like, slightly bitter; can overpower other herbs.
use whole stems in soups, stews, remove when done.

Chop whole leaves in very thin strips.  Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor
SavoryReminiscent of thyme.Veal, pork, eggplant tomatoes, stuffing
TarragonLicorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrette's 
ThymeEarthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried



SALT
  • Sea Salt-great for dishes where you want a touch of the sea taste, and a softer flavor
  • Kosher Salt-a softer flavored coarse-grain salt.  Good for Kosher Diets
  • Table Salt-Great everyday use

  • SALTSalt is neither an herb nor a spice - but IS the number one seasoning in all the world.  Actually an "innovation" of mankind and noted throughout history.  The most common forms include:
    Table
    From mined rock salt deposits, contains chemical additives to keep it free-flowing.  Added iodine causes a slightly bitter aftertaste.  Has the "saltiest" taste. 
    Kosher
    Also mined from rock salt but with no additives. Purer taste, course grain, dissolves more quickly then table salt.  Preferred by most cooks.
    Sea
    Made by evaporating sea water.  No additives, clean taste, course, large grains. Takes a little longer to dissolve and better for longer cooking periods, as for soups and stews.
    Fleur de sel
    French for "flower of salt".  Harvested by hand from salt beds.  It has a delicate flavor and works well as a finishing touch to appetizers, salads and roasted meats.
  • _________________________________________________________________________
    Meat and Seafood Nutritional chart
    Serving size:CaloriesProtein gr.Cholesterol: mg
    3 1/2 ounces
    PictureBeef
    Beef (steak), lean1641555
    Beef (steak), medium fat2291555
    Beef Fillet1151960
    Beef, fat-shown on the edge of meat2811455

    Beef, very lean1092260
    Corned Beef1462270
    Ground Beef21220130
    Rump steak1621960
    Veal9416
    Pork
    Bacon, fat752255
    Belly of Pork2991450
    Cooked Ham2641970
    Pork Chop1491655
    Pork Cutlet1052168
    Pork Fillet1711960
    Pork Liver12919315
    Pork, fat3111055
     Pork, lean1431970
    Pork, medium fat1671855
    Pork, very lean891565
    Smoked Ham3351670
    Pork Ribs2661570
    Exotic Meats
    Beef Heart9112120
    Beef liver12618245
    Calf’s Kidney12115330
    Calf’s Liver11519350
    Carp691035
    Eel204970
    Eel, smoked2621470
    Hare1051750
    Mutton1942070
    Mutton, lean1281350
    Ox Tongue1611280
    Pork Neck Chop2631255
    Pork, knuckle1891255
    Venison9416110
    Game Meats
    Lamb1781470
    Loin of Venison9416110
    Rabbit12116110
    Poultry   
    Chicken Breast751645
    Chicken Drumsticks801565
    Chicken-roasted991560
    Duck1921575
    Goose2271055
    Soup Hen2032060
    Turkey1222370
    Sausages and other Meat Products
    Frankfurter Sausages2491385
    Frying Sausage37512100
    Ham Sausage2381580
    Liverwurst4251285
    Liverwurst, lean2731770
    Mortadella3471285
    Pork Sausage3241185
    Poultry Sausage11216
    Salami5071785
    Wieners2571585
    Fish/Seafood
    Calamari5912
    Codfish701750
    Flounder791723
    Haddock411035
    Halibut841622
    Herring1461338
    Mackerel1241245
    Pike501035
    Pollock831835
    Red Fish Fillet1111840
    Salmon1371322
    Sole591235
    Trout501030
    Tuna23922
    Turbot428
    Seafood-smoked or canned
    Bismarck Herring2051660
    Fried Herring2091780
    Herrings fillet in a Tomato Sauce20915
    Kipper, smoked1411470
    Mackerel, smoked1601460
    Prawns8719
    Sardines2332470
    Shell Prawns 8719150
    Dog Fish30921
    Tuna in Oil2942430
    White Herring2801660
    _____________________________________________________________________




  • Substituting Gluten-see alternatives below:


    Gluten, a protein found in wheat flour, is what gives structure to baked goods. It traps air while breads, muffins, and cakes bake, giving them their soft spongy texture. To replace gluten, you'll need to use other thickeners like xanthan gum or guar gum in your baking.
    For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.
    Xanthum Gum
    This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores and some supermarkets.
    Guar Gum
    This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets.
    Pre-Gel Starch This gluten substitute helps keep baked goods from being too crumbly. This, too, can be purchased at most health food stores.

     

    Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:

    • Gluten-Free Flour Mix I
      1/4 cup soy flour
      1/4 cup tapioca flour
      1/2 cup brown rice flour
    • Gluten-Free Flour Mix II
      6 cups white rice flour
      2 cups potato starch
      1 cup tapioca flour

     You can purchase gluten-free baking mixes at health food stores and some supermarkets.




    Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.

    Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.

    Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.

    Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.

    Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.

    Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.

    White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.

    Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.
  • ___________________________________________________________________________________               Chocolate Is Good For You
  • Finally, some good health news for something other than brussel spouts or broccoli, like them too, but wouldn’t we all prefer a small piece of chocolate guilt free?
    Dark Chocolate
    For maximum benefits, eat 100 grams or 3.5 ounces of dark chocolate per day
    ·        Cardiovascular Health: Studies show that eating chocolate, primarily dark Chocolate, may contribute to improved cardiovascular health.   It can result in enhanced blood flow, healthy cholesterol levels and in some cases, reduced blood press.
    ·        Blood Pressure:  Flavanoids found in dark chocolate relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
    ·        Lower Cholesterol:  Dark Chocolate has been shown to reduce LDL cholesterol, the bad cholesterol.
    ·        Antioxidants:   It is a source of natural flavanol antioxidants.  Dark Chocolate and cocoa are as good for you as green tea and blueberries.  It’s because chocolate comes from the cacao or cocoa bean which grows on the cacao tree, and are full of natural plant nutrients.   Dark Chocolate has the highest percentage of cocoa solids, and therefore delivers more flavanol antioxidants.   These plant compounds act as antioxidants in food and may reduce the risk of many kinds of illness, from heart disease to cancer.  Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease.  Dark Chocolate contains 8 times more antioxidants than strawberries.
    ·        Green Tea, Red Wine –Dark Chocolate and cocoa contain cell-protecting flavanol antioxidant compounds.  Two tablespoons of natural cocoa have more antioxidant capacity that 3 ½ cups of green tea, ¾ of blueberries and 1 1/3 glass of red wine.
    ·        Additional Benefits: it stimulates endorphin production which gives a feeling of pleasure that contains serotonin which acts as an anti-depressant.
    Milk Chocolate:   
  • Antidepressant-Contains serotonin, a neuotransmitter responsible for feelings of well being. 
  • Lowers Blood Pressure:  Flavanoids found in milk chocolate relax blood pressure through the production of nitric oxide which lowers blood pressure.
  • Dental Protention- it contains phosphate which protects teeth from decay.
  • High in Vitamins B1, B2, D and Vitamin E, and Potassium and magnesium.
  • Antioxidants-they boost your immune system.- it can lower levels of LDL (the unhealthy kind) and raise HDL cholesterol (the healthy one)
  • Lowers Cholesterol

White Chocolate:  
The down side, is dark chocolate is the best, with milk being second best.  The white chocolate does not have the same affect.  But can make a yummy addition to many recipes for a different taste and look.
One tip, researches say to avoid milk with your dark chocolate-it prevents antioxidants from being absorbed.


 So, eat healthy, and eat chocolate !__________________________________________________

Flowers, Edible Flowers Chart
Edible Flowers-These varieties are safe to eat when home grown (Safety note, grow at home, make sure no pesticides are used and don't just eat any flower without making sure it's edible and don't eat flowers from a florist shop).  If you buy a growing plant from a nursery, be sure and wait for 1 month of growing time in your pesticide free garden to dissipate any items sprayed etc. at the nursery. These can be purchased at specialty stores labeled for culinary use.

  • Please read precautions before eating any flower
    Always wash flowers/Please note the exact variety mentioned for safety
    Note, some left out on purpose, due to easy confusion with poisonous plants. 
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Angelica BlossomsAngelica ArchangelicaSeeds, stems, Leaves, Flower PetalsLicorice flavor, celery flavorSeeds and stems are candied and put in liqueurs/Salads/fish dishes/ young leaves can be made into a teaRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Apple BlossomsMalus speciesFlower PetalsDelicatefloral aroma and flavorFruit Recipes, or candied as garnish.  Try them with my Fruit and Cheese appetizer with Sage HoneyDo Not Eat Apple Seeds

    Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Arugula BlossomsEruca VesicariaLeaves, Flower Petalslight spicy flavor, radish taste/mild in young leaves, more pronounced in older leavesSaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Banana BlossomsMusa ParadisiacaFlower Petals-interior white petalsEat the center of the blossoms where the petals are almost whiteSouth East Asian Cuisines. May be eaten raw or cookedRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Basil BlossomsOcimum basilicumBlossoms, LeavesA milder version of basil itself, can be lemon, or mint, or licorice flavorSalads/PastasRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part

    Bee Balm BlossomsMonoarda didymaLeaves,Flower PetalsThe red flowers have a mint flavor, and can be used instead of Oregano.Tastes like earl grey tea, can be used instead, SaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Borage BlossomsBorago OfficinalisLeaves,Flower PetalsCool cucumber tastePunches, mixed drinks, sorbets, dips, etc.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Burnet BlossomsSanquisorba minorLeaves,Flower PetalsCool cucumber tastePunches, mixed drinks, sorbets, dips, etc.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Calendula BlossomsCalendula OfficinalisFlower PetalsSpicy to Bitter, sharp taste is similar to SaffronSprinkle them on soups, pasta, rice, salads, herb butters.  Petals add a yellow tint to what it's cooked withRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Carnations BlossomsDianthus Caryophyllus or DianthusFlower PetalsYou can soak them in wine, or use in candy, or cake decorationsCarnation petals are used in the french liqueur chartreuseRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Chamomile BlossomsChamaeme-lum NoblisFlower PetalsSweet apple flavorTeas mostly/ garnishRagweed Sufferers may be allergic to chamomile

    Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Chervil BlossomsAnthriscus CerefoliumFlower PetalsAnise flavorSalads, best if not cooked, as it loses flavor in doing so.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Chicory BlossomsCichorium IntybusFlower PetalsMildly bitter taste like endiveSalads, or pickledRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Chive BlossomsAllium  Schoeno-prasumAll Parts of plant are EdibleMild Onion flavorUse leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./SaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Chrysanthemum BlossomsChrysanthe-mum CoronariumFlower Petals, LeavesA Touch of pepper with a mild cauliflower tasteLeaves are used for Flavoring vinegars, Petals only are used on salads, stir fry dishes.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Cilantro BlossomsLeaves, Flower PetalsStrong Herbal Cilantro flavorSalads, best raw, as they lose flavor when cooked.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Coriander BlossomsCoriander SativumLeaves, Flower PetalsStrong Herbal Cilantro flavorSalads, best raw, as they lose flavor when cooked.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Cornflower BlossomsCentaurea Cynaus* See usesSweet to spicy, with a clove like flavor*They can be eaten, but are most often used as a natural food dye, or garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Dame's Rocket Blossoms   (often confused with Phlox, note-Phlox has five petals, and Dame's Rocket h
    as only 4)
    Hesperis matronalisPlant and Flower Blossoms are edible but bitter.Mustard familyBest to use just the petals in a pretty saladRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part

    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Dandelion BlossomsTaraxacum OfficinalisLeaves, Flower PetalsHoney like when picked youngChoose only the smallest newest dandelions, they are not bitter as the mature plant.  Use Raw, steamed or into wine.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Dill BlossomsAnethumLeaves, Flower Petals, SeedsTangy like the leaves but strongerSeeds-pickling/Leaves as herb, and Flowers as herb in Soups, seafood, dips, etc.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    English Daisy BlossomsBellis PerennisFlower PetalsMildly bitter, but very prettyGarnishment for a saladRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Fennel BlossomsFoeniculum VulgareFlower PetalsMild Anise flavorDesserts, cold soups, garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Fuchsia BlossomsFuchsia X hybridaFlower Petals and BerriesThey are slightly acidicMakes a pretty garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Garden Sorrel BlossomsRumex AcetosaFlower Petals  Tart, lemon tasteSalads, SaucesRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Garlic BlossomsAllium  SativumAll Parts of plant are EdibleStrong Onion FavorUse leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./SaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Garlic Chive BlossomsAllium  genusAll Parts of plant are EdibleStrong Onion FavorUse leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./SaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Ginger BlossomsZingiber Officinaleflower PetalsVery Fragrant, tastes gingery.Eat raw, or cook small new shootsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Gladiolus BlossomsGladiolusFlower PetalsVery Subtle, almost a lettuce qualitySalads, or as bowls for spreads and dipsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Grapefruit BlossomsFlower PetalsCitrus, and Lemon scented/Very Strong Scent-use sparingly. They are  waxySalads, garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Hibiscus BlossomsHibiscus Rosa-sinensisFlower Petals-use sparinglyCranberry flavor with some citrus tasteSalad and Garnish, use sparingly/ teasRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Hollyhock BlossomsAlcea RoseaFlower Petals Very mild bland flavorSalads, GarnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Johnny Jump Ups BlossomsViola TricolorMild Wintergreen flavorSalads, Cakes, serve with cheese, drinks, soups, dessertsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Kumquat BlossomsFlower PetalsCitrus, and Lemon scented/Very Strong Scent-use sparingly. They are  waxySalads, garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Lavender BlossomsLavandula angustifoliaFlower PetalsFloral sweet flavor of lemon and citrusPut in Champagne, cakes garnish, stews, flans, custards, etc.Do not consume lavender oil unless you know if has not been sprayed and is safe

    Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Leek BlossomsAllium  genusAll Parts of plant are EdibleMild Onion flavorUse leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./SaladsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Lemon BlossomsFlower PetalsCitrus, and Lemon scented/Very Strong Scent-use sparingly. They are  waxySalads, garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Lemon Verbena BlossomsAloysia TriphyllaLeaves, Flower Petalscitrus flavorTeas, custard, flanRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Lilac BlossomsSyringa VulgarisFlower PetalsLemon taste, very fragrantSalads, and crystallized with egg white and sugarRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Marigold BlossomsTagetes Tenuifoilia, or T. SignataFlower PetalsCan be substituted for Saffron, slight citrus flavorSalads, and in place of saffronRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions

    Marjoram BlossomsOriganum MajoranaLeaves, Flower PetalsA milder version of the marjoram herbUse as you would use marjoramRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
     
                                                                             
    Mint BlossomsMenthaLeaves, Flower PetalsMint flavorGreat in Middle Eastern dishesRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part



    Okra BlossomsAbelmoschus EsculentusFlower PetalsAsparagus flavorPickle them when small, and then use them as your vegetable dish, either stewed or fried.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Orange BlossomsFlower Petals Citrus, and Lemon scented/Very Strong Scent-use sparingly. They are  waxyDistilled orange flower water is used in Middle Eastern Pastries and drinks.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Oregano BlossomsOriganum VulgareLeaves, Flower PetalsA milder version of the Oregano herbUse as you would use oreganoRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Pansy BlossomsViola X WittrockianaFlower PetalsFresh green or grassy taste-better if only the petals are eatenSalads, garnish, desserts, soupsRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Peony BlossomsPaeonia LactifloraFlower PetalsMild flavor, used for their appearanceIn China, a tea delicacy/Salads/ Float in Punches, etc.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Primrose BlossomsPrimula VulgarisFlower PetalsSweet, but bland tasteSalads, Pickle them,use as a vegetable or put into wineRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Radish BlossomsRaphanus SativusFlower PetalsSpicy biteSalads, or sauteedRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Rose BlossomsRosa Rugosa or R Gallica OfficinalisFlower PetalsStrawberries and green apples, some mint and spice flavor as wellThe darker the flower, the more intense the flavor,Try them in Ice cubes, syrups, jellies.  Don't use the white portion of the petal, it's bitter.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Rosemary BlossomLeaves, Flower PetalsA milder version of the Rosemary herbGood in Mediterranean Dishes, with meats, seafood, sorbets etc.Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Safflower BlossomCarthamus tinctoriusFlower PetalsMexican SaffronUsed  in place of SaffronRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Sage BlossomSalvia OfficinalisLeaves, Flower PetalsSubtle Sage tasteSalads, Garnish, Beans Corn Dishes, Mushrooms,or Pesto saucesRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Savory BlossomSatureja HortensisFlower PetalsHot and Peppery, similar to ThymeSalads, Garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Scarlet Runner Bean BlossomsRhaseolus VulgarisFlower PetalsVery tasty petalsSalads, Soups, young pods are more tenderRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    PicturePlant or Flower-
    Common Name
    Latin NameWhich parts
    are edible?
    FlavorSuggested
    uses
    Precautions
    Snap Dragon BlossomsAntirrhinum MajusFlower PetalsBland to bitterEdible, but not tasty, use as garnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Squash  BlossomsCurcubita PepoFlower PetalsTastes mildly of raw squashStuff with cream cheese and roasted garlic, or your favorite stuffing for an amazing presentationRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Sunflower BlossomsHelianthus AnnusFlower PetalsAt the bud stage, it tastes similar to artichoke. Older flowers, flavor is bittersweet, and can be cooked like an artichokeCan be cooked like an artichoke as a vegetableRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Thyme BlossomThymusLeaves, Flower PetalsMilder flavor of the leaves, tastes like ThymeSoups, Salads, where ever you'd use thymeRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Violet BlossomsViola speciesLeaves, Flower PetalsSweet perfumed flavorSalads, desserts, iced drinks, cakes, and can be crystallized. The heart shaped leaves are edible as well, and good when cooked like spinachRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
    Yucca PetalsYucca speciesFlower PetalsCrunchy with a sweet tasteSalads, GarnishRemove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part



    __________________________________________________________________________________________
     My Vegetable Garden, welcome
    Welcome to my garden, here is a small sampling of the produce we grow here (minus the wildlife of course):
                              
    This is Chip, he frequents our Macadamia nut tree often.

    Rosemary Bon Sai and how to grow your own Rosemary for years

      This is the Fountain in my back yard, my husband and I built it from rocks we found, all but 1 flat one we purchased.  The large Bon Sai tree on the bottom right is Rosemary.  I've been growing my own rosemary for over 8 years now.  To do so, snip off some branches or twigs, wash very well.  Then cut the shoots from the stem off to form their own single stem, so to speak.  Place on a clean towel on a baking sheet, and let air dry for a few days.  You can cover them if you want, I leave to air dry.  When dry, they are now easy to remove the rosemary leaves from it's stem as it is just one easy length.  Then I store them in old washed out spice jars.  When ready for a new bottle, I take the leaves and process through a coffee grinder I use for spices.  If you can, I highly recommend getting a coffee bean grinder for spices.
    Avocado tree   Limes
    Lemons           Tomatoes
    Squash Blossoms     Grapes
    White Bush Squash  Zucchini
    Yellow Summer Squash       Butternut Squash
    Anaheim Chili Pepper          Fennel
    Sunflower             Seedless Watermelon baby
    Crocus flower with Saffron growingHorseradish


    Please enjoy my pictures and recipes and let me know which ones you liked the best that worked for you.  I enjoy talking food with new people and gain new perspectives.  Thanks for stopping by.