How to Clean Edible Flowers

Knowing how to clean edible flowers is a beneficial skill when it comes to creating a beautiful bouquet for dessert or dinner. Certain types of flowers serve as edible garnish, provide health benefits and replace spices. Cleaning them for eating is simple but varies according to each flower type. It is easy to add an edible flower to your dish by taking a trip out to your garden or to the grocery store.

1. First: Selecting the flowers

   Most edible flowers are found at grocery stores that carry organic or specialty produce. If you have a garden or yard that is pesticide-free, you can select your flowers from there. Some popular, edible flower types are as follows: rose, pansy, nasturtium, calendula, dandelion, lavender and violet.

2. Second: Cleaning the flowers

   If you bought your flowers at your local grocery store, a quick and thorough rinse of dirt is sufficient. The same applies to picking flowers out of your yard or garden, but ensure that all bugs are shaken out of the petals first. After rinsing, dry out the individual petals (if it is that type of flower) on a paper towel. Keep the flower out of the sunlight to retain its color and odor. For dandelions, rinse and dry the leaves and roots rather than the flower head.

3. Third: Drying the flowers

   Some flowers, such as lavender and dandelion, must get dried before use. When drying lavender, leave a few inches of the green stalk on each strand before bundling with a rubber band. Hang it in a dark and dry place for a week to remove all of its moisture.

4. Fourth: Uses

   For sweetness, add rose, lavender, pansy or violet. Dandelions taste like mushrooms and aid in digestion. Nasturtium and calendula add zing-worthy excitement.