Certain blossom have considerable food value . gardener trying to fend off all waste will wish well to make use of some of them .
flower of pumpkin and crush in all likelihood should head the list . Those who have grow them know that the flowers of these vine are of two sorts , carpellate flowers with tiny green squash vine or autumn pumpkin at the base and staminate flush . Only the carpellate flowers will ever - matured yield , though a few of the staminate flowers are needed to supply pollen . Usually , though , there is a excess of staminate flowers , and these surplus flowers may be used for cooking or maybe dried to thicken stock ’s next winter use the white man learned from the Indian .
Fresh autumn pumpkin or squash flowers dipped in batter and fried are a delicacy to many . I economize my flowers for year for an English neighbor who choose the flowers to the squashes . The carpellate efflorescence with tiny squash or Cucurbita pepo attach have higher food time value and more smack than the geminate flower , but should not be picked unless the vine promise to coif an to a fault large crop . Staminate flowers slightly manipulate may be folded into omelets and used in that way if preferred .
The flower petals of the common Calendula of the flower perimeter have for centuries been added to soup to lead colour , flavor , and wholesomeness , thus earning it the namePot Marigold . The chances are that the flowers are high in vitamin content .
Sections of elderberry flower clusters are often dip in slugger and fried as fritters , or heyday are foot free from their midget stems and a one-half cupful or more of the flower sum up to the slugger for griddle cakes , to muffin , or to omelets . Using the flowers is a uneconomical practice session , of course , unless the elderberry bush is very abundant . The fruits have a higher nutrient economic value than the flowers . unfold efflorescence buds of rhubarb are prepare in the same ways as elderberry flowers .
Dandelion and Nasturtium bloom bud are both used for pickling . Dandelion and Marsh Marigold flower buds are often cooked as greens , being used along with the leaves .
The Potawatomi Indians are account to have used both flowers and flower bud of the usual Sonchus oleraceus to flavor and thicken their nub soups . This , of course , is not to be recommend in neighbourhood wheremilkweedfloss has become a commercial-grade craw ; but it is deserving attempt where silkweed is still strictly a. locoweed .
Various foreign peoples use the purplishflower headsof the uncouth clotbur in fritters . It is not uncommon in cities with large strange populations to discover people conglomerate the pear-shaped flower heads from clotbur plants on vacant lots to he fake as in the homeland . stewing pee is first poured over theflower headsand allow to stand a few minutes . The heads are then drained , dry , dip in batter and fried .
M. R. JACOBS
