Multiple Chemical Sensitivities and Chemical Sensitivity.

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Chemical Sensitivity and Multiple Chemical Sensitivities

Katherine A. Whited, ND, NMD

Edible Flowers

The following Web Pages are by Katherine Whited, ND, NMD on Chemical Sensitivity. Most of the pages are from her book, "The Hidden Epidemic: Chemical Sensitivity and Multiple Chemical Sensitivities", which is a self-help book for people with MCS that also covers the social and political aspects of Chemical Sensitivity. These free Web Pages do not contain the chapters in their entirety, but are merely excerpts.
2004 © Katherine A. Whited, ND, NMD All copyrights reserved. No reproduction in any media format without permission.

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Who said that food allergies had to be boring? Rotate some bright and tasty flowers into your diet and give your meals some zip! Eating flowers in America today is unusual but it was a common practice of our ancestors. In some cultures today flowers are still a regular part of the diet. As a matter of fact, the artichoke is a flower bud. So if you've eaten one of those you're well on your way to becoming a full-fledged flower eater!

There's nothing like adding savory flowers to wake up a dull dish on those days when herbs aren't in your food groups. The flavors range from snappy hot to softly sweet. You'll have fun experimenting with the new tastes while enjoying the beauty of using them as garnishes.

Finding allowable yet interesting things to eat can be a challenge if you have food allergies. But by eating flowers you'll have new options for flavoring and new sources of nutrition since flowers are packed with Vitamin C and other nutrients. Be sure to check the Botanical List of Food Families to find ones that you aren't allergic to.* Botanical List of Food Families

Bon Appetit!

Rules for Eating Flowers:

Only use organically grown flowers.

Do not eat flowers picked from the roadside.

Never eat flowers purchased at florists, garden centers or nurseries even if they tell you that it's organic.

Be absolutely certain that you are eating the right flower. Proper identification of edible flowers is very important.

Just eat the flower parts that are edible. For example, Honeysuckle petals are a sweet treat, but the leaves and stems contain a toxin that you must avoid. Just because one part of the plant is edible doesn't dictate that the entire plant is safe to eat.

For the best flavor, pick flowers at their peak and use them immediately.

When trying a new flower, eating them in large quantities is not advisable. Raw flowers can be hard for some people to digest so go easy on them until you know how well you do with each type.

If you are eating out, don't assume the flower on your plate is edible.

Preparation of Flowers:

Do step 1 outdoors so you don't bring pollen inside your home.

Remove the pistils and stamens. That's the delicate leggy parts in the center of the flower. Not only do they usually have a bitter taste, this is where the pollen is located. Rinse the flower.

You'll have to remove the sepal, receptacle and stem. That's all the green parts attached to the flower. If you just eat the flower petals it's easier to simply pluck them out of the receptacle. If you're eating the bud or blossom trim it with a sharp knife as close to the petals as possible prepping it like you would an artichoke.

Wash gently but thoroughly.

If possible use them immediately.

For storage, gently wrap the cleaned flowers in a moist clean towel or between moist paper towels and refrigerate.

Uses for Edible Flowers:

Mix in salads.

Toss some flowers into your simmering soup or stew pot then float some on the top of each serving for an edible garnish.

Make hot or iced tea with them. Steep the flowers just as you'd steep regular tea. For days when there's nothing to drink on your food list but water, find a flower in the food group that you're eating from. There are many naturally sweet tasting flowers so you won't have to be concerned about adding sweeteners.

Cook them in your recipes. For example, the peppery taste of Nasturtiums make a great black pepper substitute and Carnations make a great clove substitute. As you experiment you'll find new and exciting ways to spice up your food family for the day.

Stuff the larger blossoms. For example, here's a recipe that I enjoy in Spring when we still have winter squash and the summer squash is beginning to bloom. Chop and roast the winter squash with crushed papaya seeds in the oven. Put a large spoonful of the roasted mixture into a squash blossom and tuck in the edges to seal it. Steam it for one to two minutes and serve. The Papaya seeds are hot and peppery, which gives a good contrast to the sweet winter squash. The squash blossom has a delicate overtone that blends it all together. In the summer I stuff squash blossoms with zucchini that has been stir fried in pumpkin seed oil and seasoned with crushed papaya seeds. Sprinkle more crushed papaya seeds on the top and serve. Both recipes are made entirely from one food family. Making food more enjoyable helps us stay on our allergy diet. You'll find many ways to spice up your rotation diet if you let your creative juices flow! *

Use flowers as a natural food coloring. Tell your friends and family about the ones that worked for you. They will appreciate you sharing your knowledge since food colorings on the market are made from synthetic chemicals.

Make teas, jellies, jams, vinegars, oils, and baked goods with flower petals. These make wonderful and unique gifts to share, too.

Put fresh petals in your glasses of water or tea.

Garnish your dishes by decorating your meals with several flowers.

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*This is for informational purposes only. As always, any changes in your diet and allergy eating plan needs to be discussed with your healthcare practitioner. The author claims no responsibility for misuse of the information.