A Palooza of Pansy Uses!
Spring is springing (still struggling to get a foothold, here in Utah); but it’s making a noble effort to establish itself. And in that effort we’re seeing a lot of pansies popping up. This is a wonderful thing, because besides being so pretty and full of hope, they’re also edible!
Already pleasant to look at, they’re also pleasant to eat. In fact, they’re one of the most popular edible flowers because you can eat the sepals, the flower petals, the pistils, AND the stamens. Most edible flowers don’t have this distinction; with most only the flower petals are edible. It makes pansies all the more special.
Before going on, I should pause and share a quick note about edible flower-eating: Pick them just before use for best results and treat them as potential food during the growing season, utilizing pest treatments that are safe for edible plants.
Now back to the topic: Besides being able to eat almost the entire flower, and coming in such a wide array of colors, they have health benefits. They’re also a rich source of several potent plant compounds known to have antioxidant and anti-inflammatory properties. For the science-jargon-lovers in our audience, this is for you:
The pansy is high in mineral salts mucilage and carotenoids. There are traces of vitamin C, tannin, and essential oils present as well. Pansy also contains violine, salicylic acid, and cyclotides (that are used in the pharmaceutical and agricultural industries). They contain anti-microbial properties of the phenolic glycosides along with abundant flavonoids. Heck of a deal!
Their most popular uses are in fresh salads and candied for decorating desserts. But lately a lot of professional chefs and serious home bakers are finding other ways to use the pansy. For instance, Martha Stewart (who else?) came up with a gorgeous and scrumptious sugar cookie recipe using the pansy as part of the cookie, not just as a decoration of the cookie.
These charming flower cookies remind me of something Lewis Carroll’s Alice might encounter as she stumbles on to the Mad Hatter’s tea party. A big thank you to her for this wonderful recipe:
4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
2 cups sugar
2 large eggs slightly beaten
2 teaspoons vanilla extract
1 large egg white
3 edible pansies, dozen stems removed
1/2 cup sanding or granulated sugar
Directions:
Add Recipe to Cook'n
But keep in mind that pansy flowers are delicate and won’t hold up to heavy dressing for too long. So for best presentation, provide individual servings and add pansy garnishes after the salad dressing has been added. Of course, the flowers will work fine, even in a large serving bowl of salad, if there’s no dressing added.
Already pleasant to look at, they’re also pleasant to eat. In fact, they’re one of the most popular edible flowers because you can eat the sepals, the flower petals, the pistils, AND the stamens. Most edible flowers don’t have this distinction; with most only the flower petals are edible. It makes pansies all the more special.
Before going on, I should pause and share a quick note about edible flower-eating: Pick them just before use for best results and treat them as potential food during the growing season, utilizing pest treatments that are safe for edible plants.
Now back to the topic: Besides being able to eat almost the entire flower, and coming in such a wide array of colors, they have health benefits. They’re also a rich source of several potent plant compounds known to have antioxidant and anti-inflammatory properties. For the science-jargon-lovers in our audience, this is for you:
The pansy is high in mineral salts mucilage and carotenoids. There are traces of vitamin C, tannin, and essential oils present as well. Pansy also contains violine, salicylic acid, and cyclotides (that are used in the pharmaceutical and agricultural industries). They contain anti-microbial properties of the phenolic glycosides along with abundant flavonoids. Heck of a deal!
Their most popular uses are in fresh salads and candied for decorating desserts. But lately a lot of professional chefs and serious home bakers are finding other ways to use the pansy. For instance, Martha Stewart (who else?) came up with a gorgeous and scrumptious sugar cookie recipe using the pansy as part of the cookie, not just as a decoration of the cookie.
These charming flower cookies remind me of something Lewis Carroll’s Alice might encounter as she stumbles on to the Mad Hatter’s tea party. A big thank you to her for this wonderful recipe:
Martha's Pansy Sugar Cookies
Ingredients:
4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
2 cups sugar
2 large eggs slightly beaten
2 teaspoons vanilla extract
1 large egg white
3 edible pansies, dozen stems removed
1/2 cup sanding or granulated sugar
Directions:
1. Line two baking sheets with parchment paper. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. Using your mixer, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy.
3. Add eggs gradually; beat until fluffy.
4. On low speed, add vanilla and reserved dry ingredients; mix until combined.
5. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes.
6. Heat oven to 325 degrees.
7. In a small bowl, whisk egg white with 1 tablespoon water until frothy.
8. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.
9. Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart.
10. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash.
11. Sprinkle sanding sugar over pansies.
12. Bake until lightly golden, 7 to 9 minutes.
13. Transfer to wire rack to cool.
14. Repeat with remaining dough.
15. Store in an airtight container up to 1 week
2. Using your mixer, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy.
3. Add eggs gradually; beat until fluffy.
4. On low speed, add vanilla and reserved dry ingredients; mix until combined.
5. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes.
6. Heat oven to 325 degrees.
7. In a small bowl, whisk egg white with 1 tablespoon water until frothy.
8. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.
9. Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart.
10. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash.
11. Sprinkle sanding sugar over pansies.
12. Bake until lightly golden, 7 to 9 minutes.
13. Transfer to wire rack to cool.
14. Repeat with remaining dough.
15. Store in an airtight container up to 1 week
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
But keep in mind that pansy flowers are delicate and won’t hold up to heavy dressing for too long. So for best presentation, provide individual servings and add pansy garnishes after the salad dressing has been added. Of course, the flowers will work fine, even in a large serving bowl of salad, if there’s no dressing added.
Sources:
- www.gardenerspath.com
- www.extension.colostate.edu
- www.baking-bling.cake-decorations.com
- www.marthastewart.com
- www.thegoodearthgarden.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
