Surprised you didn't like the cherry blossom. Use the whole flower, taking off the sepals and leafy bits, and if the ones on your tree aren't up to much go foraging to try them elsewhere.
Daisy flowers are there just to be pretty, and dandelions you either love or you don't 'get'. I love them.
cherry blossoms are the abundant pink ones in bloom now aren't they? i always assumed these were cherry blossom but don't want to eat them if they're not
what is the scientific name for the edible cherry blossoms? i can get a look on google if i have that info and then find out if the ones we have are the same thing
what is the scientific name for the edible cherry blossoms? i can get a look on google if i have that info and then find out if the ones we have are the same thing
Prunus something... Errm... Can't remember... But as long as you avoid spindle, I'd say you ought to be fine sampling any of the Prunus flowers.
Spindle, it transpires, isn't a Prunus. I've been under that misapprehension for years since an archaeologist asked me what else other than Spindle was a Prunus. So now I know.
Spindle is a tree also known as Euonymus. Various spindles are around.
So no, I don't know any Prunus flowers you can't eat, proveded you don't eat loads and loads of them.
I've always found dandelions more bitter than I like.
Left a bit of wild garlic in the car yesterday - smelt great this morning.
Dandelion is always a little bitter, but there seems to be a lot of variation in just how bitter it is. I couldn't find any I could eat near where I was staying in Cornwall a year or two ago, for example.
It's not something to have in a salad all on its own, but if you find some that isn't TOO bad, mix it in with lettuce and rocket for contrast. Works very well.
Or blanch it, if you must sweeten it. Just as you would for chicory.
thos
Joined: 08 Mar 2005 Posts: 1139 Location: Jauche, Duchy of Brabant (Bourgogne-ci) and Charolles, Duchy of Burgundy (Bourgogne-�a)
Posted: Thu Apr 28, 05 1:37 pm Post subject:
cab wrote:
Behemoth wrote:
I've always found dandelions more bitter than I like.
Left a bit of wild garlic in the car yesterday - smelt great this morning.
Dandelion is always a little bitter, but there seems to be a lot of variation in just how bitter it is. I couldn't find any I could eat near where I was staying in Cornwall a year or two ago, for example.
It's not something to have in a salad all on its own, but if you find some that isn't TOO bad, mix it in with lettuce and rocket for contrast. Works very well.
Or blanch it, if you must sweeten it. Just as you would for chicory.
I was amazed to see blanched dandelion in my local supermarket last year. I cannot understand anyone wanting to pay money for it.
I was amazed to see blanched dandelion in my local supermarket last year. I cannot understand anyone wanting to pay money for it.
People pay money for the strangest things. I predict that sorrel is soon to be the leaf of the moment.
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Thu Apr 28, 05 6:52 pm Post subject:
It's Euonymus europaeus, and the wood was used for making... tantaraaaa... spindles! It's a beautiful tree, good autumn colour and wonderful (inedible) fruit: bright orange outside and bright pink inside! Unbelievable. Euonymus alatus has fascinating little wings along the sides of the stems. Bit off topic here, but it's rather a speciality! All the woodturners out there should look out for the wood.
We planted a Prunus avium last year, thought it was going to die but it's looking really good in the top of the top field: plenty of scented flowers.
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