Harvest and conservation of edible flowers

Harvesting

Early in the morning or at dusk, the intoxicating aroma of edible flowers is at its peak. The petals are crisp and tasty as they can be, and their shades more vibrant. More frequent the harvests, more abundant the floral production.

Tips for harvesting:

  • Pick up in hot and dry weather
  • Gently pick the flowers, just before they fully bloom
  • Shake or gently wash to dislodge unwanted matter
  • Remove reproductive parts, if possible
  • Discard the whole flower if some parts are damaged

Preservation

For the preservation of edible flowers, freezing is not recommended, as their decorative and taste qualities are affected by the cold. Opt instead for refrigeration or drying.

In the refrigerator, the floral pieces are kept for up to 3 to 4 days in an airtight container. To prevent early wilting, place a damp paper towel at the bottom of the container.

Drying can be done in two ways. The petals are arranged on a baking sheet previously covered with a dry absorbent sheet. The tray is then placed in a dry, warm place, free of light and well ventilated. Check the drying after a week. Continue as needed. Keep the dried petals in an airtight glass container.

When flowers form long spikes, suspension drying is possible. Make small bunches and hang them upside down in a dry, dark, warm and airy place. Check the drying after a week. Continue as needed. Keep the dried petals in an airtight glass container.

Tips for preservation:

  • Never wash flowers before preservation
  • Gently shake or detach the petals from their receptacle to dislodge unwanted matter