Esculent Inflorescence

Esculent (edible) Inflorescence (flowers) 

 There are many ways to enjoy a flower.

We can gaze at the bloom, taking in the color, contrast and shape of the petals as they create a lovely composition.  Holding one up to our noses for a quick sniff is a fabulous way to trigger the release of pleasurable endorphins in our brain.  Rubbing soft petals between our fingers or up against a cheek is sure to bring smiles and calming thoughts.

Probably the most intimate approach is to pop a flower directly into our mouth and savor the flavor of the bloom.

|Date=2006 |Author=Mag. Dr. Markus

As long as Barbara Bush has been serving broccoli, people have been eating flowers.   Hops have flavored beer and dandelions have been used to make wine for ages.  Unfortunately, people also have been poisoning themselves eating flowers as well!!  Before going out to collect flowers to add to your dinner salad or refreshing drink, read on for a few pointers about edible flowers.

When gathering edible flowers, beware of pesticides and poison flowers and plants.  If you are unsure if a flower has been sprayed: don't eat it!  If you are not 100% sure of the plant identification: don't eat it!  Failure to know what you are eating and if it has been sprayed can cause sickness and death.

Edible flowers behave like produce: there is a premium time to harvest for maximum flavor.  Taste a few blooms before harvesting to test for good taste.  By all means, if it doesn't take good, leave it for looking, smelling or touching instead of eating!!

 Here is a diagram of a flower with the various parts labeled.

 As a general rule, when you harvest flowers for eating, keep the flowers cool.  If the flower has a long stem, place the flower stem immediately in water after cutting.  This will help keep the bloom longer and the flower tastier.  Prior to eating, remove the pollen by removing the pistils and stamens of the flowers.  People are allergic to pollen so it makes sense to remove it from your prepared meal!  Remove the sepals of all flowers except Johnny Jump Ups and Pansies.  Only eat the petals of calendula, chrysanthemum, lavender and rose. 

I, Daniel J. Layton

  In our area, gardens frequently contain plants with edible flowers.  Here's a partial list of flowers (verses herbs and shrubs) that made me smile.  You see, I have many of these in my garden and now can look forward to adding another avenue of bloom enjoyment!!

Bachelor's Button (Centaurea cyanus)
Borage (Borago officinalis)
Calendula (Calendula officinalis)
Chives (Allium schoeonoprasum)
Dianthus (Dianthus spp. - sweet williams, pinks, carnations)

Density, 2004 Wikipedia

Hollyhock (Althea rosea)
Lavender (Lavendula spp.)
Marigold (Tagetes patula)
Mint (Mentha spp)
Nasturtium (Tropaeolum majus)
Pansy (Viola x wittrockiana)
Scented Geraniums (Pelargonium spp.)
Violet (Viola odorata)

Note this is a partial list: I can find these in my garden so I listed them.  :)  There are many more including herbs and some trees and shrubs!

 A comprehensive source for learning about edible flowers, complete with listings can be found at North Carolina State University's website. 

I encourage you to click on the North Carolina State link above and explore.  We have five senses  ~ why not use all of them in the garden!!!

The Passing of Fran Zigmont

Fran Zigmont, a longtime member of Auraca and contributor to our newsletter, the Auracan, passed away April 19, 2013.  Below is a copy of the obituary in the Binghamton Newspaper.

Zigmont, Frances D. 

Frances D. Zigmont of Binghamton, passed away with courage and with her children by her side on Friday, April 19, 2013 at Wilson Memorial Hospital. She was predeceased by her parents, and her husband of 50 years, Richard Zigmont; also a sister, Margaret Klodowski. She is survived by her devoted son, Joseph A. Zigmont and loving daughter-in-law, Ann Marie, Castle Creek, NY; a most beloved and caring daughter, Diane M. Zigmont, Binghamton; cherished grandchildren, Richard A. Zigmont, Binghamton and Nicole M. Zigmont, NYC. She is also survived by an uncle, Adam Kress and an aunt & uncle, Ann & John Hatala; nephew, Michael (Lisa) Klodowski; nieces, Janet (Don) Kubisa & Marlene (Christopher) Turock, VA; also many cousins including the Kress family and Connie Katunak; many devoted friends, especially Tozia Stacey. Frances was born of July 4, 1927. She was a faithful parishoner of the former St. Christopher's Catholic Church, now the Church of St. Francis of Assisi, since 1950. A native of Johnson City, who graduated the Class of 1945. She was employed 20 years by Fairplay Caramels, of JC, as an office manager. She established the Sunflower Gift Shoppe in 1973 and co-founded the Hill-n-Dale garden club of Chenango Bridge in 1958, and was an honorary charter member. In 2008 she was Honored with 50 years of service to the club. Also an honorary member Emeritus of the Binghamton Garden Club, a member of Auraca Herborists of Cornell Plantations, and a life member of 6th District of NYS Federated garden clubs. Frances was an accomplished gardener, writer, speaker, educator, decorator, and it was her life long passion. She was a former member of the Johnson City and Town of Chenango Senior Citizens and a member of the Widow and Widowers Club of the Southern Tier. Frances was very proud of her Polish heritage and is leaving a small and very much loved family. She was the greatest Mother in the world, and she was ours. The family would like to thank the loving & caring staff of St. Louise Manor and the compassionate staff of Wilson Hospital who took care of her in her last days. A special thanks to Dr. Jerome Mikloucich, Dr. Jonathan Kloss, and Dr. Hisham Kashou. In her memory, expressions of sympathy may be made to any of the following: Broome Oncology for the Angel Fund, St. Louise Manor, or Cornell Plantations.

Cleavers—Galium Aparine

by Lili MacCormick

When I was first clearing my property for a garden, my daughter was helping me pull up by the hand the most persistent weeds, namely garlic mustard and a nasty week that left her bare legs (for it was summer and she was wearing shorts) with hundreds of little scratches, as if from tiny razors. From my book of weeds I identified the offending plant as rough bedstraw.  While the garlic mustard has been long gone, the rough bedstraw has persisted. I learned to keep my legs covered, but while the cobwebby growth whicle lies like a lacy curtain over some of my shady ground cover is easy to pull up, it leaves my socks, gloves and sleeves covered with little spiny seeds that take some time to remove after the day’s work in the garden.

This annoying week goes by many names: Cleavers, catchweed-bedstraw, goose grass, scratchgrass, grip-grass, sticky Willie, rough bedstraw, and, in Latin: Glium aparine and Rubiaceae.

In recent month I have been listening to Books on Tape—the Brother Gadfael series, where the 12^th century monk Brother Gadfael, who is responsible for the monastery’s herb garde and the preparation of healing medicines is described as using Cleavers to prepare a healing potion for open wonds.

I couldn’t believe it! That sticky, scratchy weed for healing? So I looked it up.

Well, yes.

According to Anna Kruger in An Illustrated Guide to Herbs, their medicine and magic, “Cleavers has been used in herbal medicines for centuries, on account of the tonic, blood-purifying and diuretic properties of the fresh plant. In spring, after a starchy winter diet, the fresh green tops were made for a cleansing drink. An infusion of cleavers is traditional remedy for skin eruptions, while its diuretic properties are helpful for urinary problems. Modern herbalists value cleavers’ tonic effect on the lymphatic system. This encourages the elimination of toxins and explains the cleansing reputation of the herb.”

The seeds were “once dried and roasted as a coffee substitute and, according to Linneaus, Swedish farmers made the stems into a crude sieve for straining a milk?”

“Cosmetically, a cleavers’ rinse may help to clear up dandruff.” (pp.64-5)

According to Culpeper’s Complete Herbal, Cleavers “is under the dominion of the moon. The juice of the herb and the seed together taken in wine, helpeth those bitten with an adder, by preserving the heart form the venom. It is familiarly taken in broth to keep them lean and land that are apt to grow fat. The distilled water drunk twice a day helpeth the yellow jaundice; and the decoction of the herb, in experience, is found to do the same, and stayeth lexes and bloody fluxes. The juice of the leaves…bruised and applied to any bleeding wound, stayeth the bleeding. The juice also is very good to close up the lips of green wounds, and the powder of the dried herb…doth the same and likewise helpeth old ulcers. Being boiled in hog’s grease, it helpeth all sorts of hard swellings or kernels in the throat, being anointed therewith. The juice dropped into the ears taketh away the pain of them.”

In my book, Weeds of the Northeast (p. 302) it says that rough bedstraw is “found near woodlands and tickets and in shaded mulched beds. It thrives in moist areas, usually in the shade, and prefers nutrient riche, high organic soils.” So perhaps as a gardener who composts and mulches I should consider its abundance in my garden as a compliment!

Source of image Wikipedia: http://en.wikipedia.org/wiki/Galium_aparine