Words on Wellness: "Yellow Gem"
By Karin Uphoff
August marks the beginning of harvest and celebration of late summer flowers. Many of these garden favorites have become naturalized and quite a few are edible. Even the festive dahlia is a close New World relative of sunflowers and Jerusalem artichokes. In addition to the petals, you also can eat dahlia bulbs, though not all are tasty and texture varies. I have only nibbled, but they are apparently better steamed or blanched in salads. The simple flowered bulbs were traditionally eaten and now heirlooms such as ‘Yellow Gem,’ are grown for their better flavor, as modern hybrids, bred for fluffy flower heads, have lost theirs. The wild, tree dahlia was called acocotli by the Aztecs, meaning “water cane.” They valued the plant especially as a source of water for traveling hunters.
All Chrysanthemums are edible, but the one valued in Chinese medicine is Chrysanthemum morifolium, or C. indicum (Ju Hua); the white variety for calming the liver, lowering blood pressure and clearing the eyes. During allergy season, it can relieve symptoms like headache, dizziness, sneezing, coughing, and irritated eyes. Yellow Chrysanthemums are more bitter in taste and relieve toxic heat, so are appropriate for symptoms such as fever, sore throat, and colds. Pick flower heads that have not fully opened yet - they should be aromatic and yellowish white in color. Dry to use as a tea for longevity as it is in China. Our local ‘wild’ yellow variety is corn chrysanthemum (C. Segetum), good for inflammation and headaches just like feverfew (C. parthenium) that we grow in our gardens.
Marigolds (Tagetes spp.) are primarily endemic to Mexico and Central America, regardless of common names like French marigold and African marigold. You should only consume marigold petals and not their leaves or stems. For the best flavor, try French marigold (T. patula ), Gem marigolds (T.tenuifolia ) or Mexican mint marigold (T. lucida ). These flowers taste mildly citrusy or spicy, depending on variety. Add petals to stir fries and cookies - they are rich in antioxidants that protect our eyes. Like marigolds, you can enjoy only the petals of carnations (Dianthus spp.) rather than the entire flower. Use as a garnish or steeped in wine, pickled, or in syrups. They have a sweet and spicy taste that’s great on salads and in rice dishes.
