Beautiful and Tasty, Too.
Impatiens, one of the most popular bedding plants in the Northern Hemphisphere, is also a tasty edible flower. Use it's sweet petals to flavor desserts, salads, and drinks.
Although one of the most uncommonly-used edible flower, impatiens are probably the handiest edible flower. Most of us have them growing in some shady location in our yard, adorning our shaded porches, or decorating our northern-facing windows.
With more than 850 different varieties, and more being cultivated every year, impatiens are so popular they are becoming a victim of their own popularity. Many "master" gardeners are refusing to plant them just because they are so popular. Not me. Well, I'm not a master gardener, so that may explain a lot. But I love impatiens. I love their look and ease of growing. I have many shady places that make them perfect for my yard and porches. And I love to use their petals to decorate my cooking and entertaining.
So read on to find fun and beautiful ways to use edible impatiens in your own culinary endeavors.
Make Flower Butter
Oh, how tasty!
Enjoy a beautiful and tasty accent for your next luncheon, brunch, or party. Or treat your family to a special occasion!
How To Make Flower Butter:
- 1/2 to 1 cup chopped fresh or dried petals
- 1 pound sweet unsalted butter, room temperature
- Finely chop flower petals and mix into softened butter. Allow the mixture to stand at room temperature overnight to allow the flavors to fuse.
- Chill for a couple of weeks or freeze for several months.
More Great Ways to Use Edible Impatiens
For some pretty ways to add impatiens blossoms to your desserts try looking at these recipes:
And here's a great book just chock full of recipes and other ways to use edible flowers.
Make Your Own Flower Jelly with Edible Impatiens
Yummy on toast or bisquits
2 1/2 cups apple juice OR white wine
1 cup fresh impatiens petals, or other sweet-flavored petals
4 cups sugar
1/4 lemon juice
1 - 2 drops food coloring (optional)
3 ounces of liquid pectin
fresh flower petals (optional)
Bring juice or wine to a boil and pour over petals. Cover and steep until liquid has cooled, then strain out flowers leaving only liquid. Combine 2 cups of this flower infusion with sugar, lemon juice and food coloring. Bring to a boil over high heat and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1 minute. Remove the jelly from the heat and skim off any foam. Let jelly cool slightly and add more flower petals (if desired), then pour into sterilized jars. If petals do not stay suspended, stir jelly as it cools until petals stay in place. Process in hot water bath or seal with paraffin. Yields: 4 - 5 half pints.
Great for Decorating Cakes!
Crystallized/Candy Edible Flowers:
Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crÃ¨mes and fruit salads, cocktails.
1 egg white or powdered egg whites
Superfine granulated sugar (either purchased or made in a blender or food processor - just blend regular sugar until extra-fine)
Impatiens Flowers (or any sweet edible flower)
Wire rack covered with wax paper
Carefully clean and completely dry the flowers or petals.
Beat the egg white in the small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.
Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.
Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours). To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. NOTE: To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.
Find Out More About Impatiens and Edible Flowers
- Impatiens Flowers
Impatiens - how to grow and use them in the landscape. Uses, problem solving, borders, etc.
- Edible Flower Recipes
Tips and recipes for using edible flowers
All About Impatiens
Time to Blossom with a Comment - What do you like most about Edible Impatiens?
anonymous on June 04, 2013:
I've known about some edible flowers like pansies but not about impatiens and your butter had me licking my lips already....how uniquely delicious...and congratulations on your sweet purple star too!
peacefullyhappy on April 18, 2013:
Wow! I had no idea you could eat impatiens! I've always included them in my garden since they are so easy to grow, now I will be eating them too! Thanks for sharing!
geosum on April 10, 2013:
Great lens. I wouldn't have guessed you could eat them...
suepogson on February 16, 2013:
flower and wine jelly - now that sounds GOOD! I'll have a chew on a flower tomorrow before dashing out to buy the (now vital) vino.
Mickie Gee on June 07, 2012:
I have always grown impatiens but never knew that they are edible. Hmm, what do I like most about impatiens? I like the fact that in the Southeast, the seeds that are sometimes spread by the seed pods of this plant will often come back and surprise you in the summer. Putting a link to this page on my impatiens page. Blessed.
namcam on May 30, 2012:
I've always liked impatiens, and I'm also amazed to know that they're edible. Thanks for the info.
Mary Beth Granger from O'Fallon, Missouri, USA on March 21, 2012:
I had no idea that impatiens were edible. Very interesting. Blessed.
anonymous on March 15, 2012:
Totally cool, I didn't realize it either. Blessed by a Squidoo Angel!
bames24 lm on June 14, 2011:
we do not have these flowers but if we did... I would try your recipe :)
anonymous on March 04, 2011:
Awesome lens! Blessed by a Squidoo Angel on 3/4/2011. Have a great day! I had no idea impatiens were edible.
Joan Hall from Los Angeles on September 30, 2010:
Yum yum! Giving this lens an Angel blessing and I will feature it on my SquidAngel At Your Service lens.
Nancy Tate Hellams from Pendleton, SC on August 23, 2010:
I always grow Inpatiens and had no idea they were edible. This is so very interesting and your products are gorgeous.
Delia on August 22, 2010:
Wow I never knew Impatiens were edible! great informative lens...thanks for sharing!
BuckHawkcenter (author) on August 22, 2010:
@RhondaAlbom: Thanks to all for the wonderful comments. My current impatiens are just loving the heat and we've had impatiens in many salads this summer!
Rhonda Albom from New Zealand on August 22, 2010:
I knew you could eat impatiens in salad, but I never thought about jelly or candy. wonderful lens.
MeganCasey on August 18, 2010:
Many things I never knew. Nice lens!
BuckHawkcenter (author) on August 11, 2010:
@norma-holt: Many thanks for the blessing and the Stardust! You are an angel in many ways.
norma-holt on August 09, 2010:
Lovely lens and great ideas. *-*Blessed*-* and featured on Sprinkled with Stardust - Flowers and also on my awards lens Charity Lenses for Summer Sunshine Giveaway
Heather Burns from Wexford, Ireland on July 16, 2010:
LOve impatiens, love the lens!
SandraRoseDesigns on June 15, 2010:
What a great idea! I have impatiens growing and don't use any chemicals on it! I can't wait to use them - at least to start as a garnish! What fun for summer picnics!