Eating the Tulip Petals

Yesterday’s post was about preparing tulip bulbs for food.  Today, we’re using tulip petals, which in contrast to the bulbs, are a bit of a delicacy or luxury.  They add beautiful color to salads, appetizers, and desserts.  And they are reported to taste pretty good.  In Japanese cuisine, tulip petals are used in sushi rolls and sashimi dishes for their delicate flavor and vibrant color.  

As you know, I test the vast majority of recipes posted here with my family.  Unfortunately, tulips haven’t bloomed yet here.  When they do, we’ll definitely experiment with the petals in salads, soups, maybe even desserts.  However, by the time I get tulips here, most of yours will be spent.  I found the history of the Dutch eating tulips as famine food intriguing and wanted to share it (and the recipes) now in case you want to try them yourself while we still have the luxury of throwing food away if we don’t like it.  

PREPARATION

Petals.  Harvest petals fresh in the morning, rinse gently, and pat dry.      Remove the pistil and stamens from the center.  Also remove the white bottom or about 20% from the bottom, as this area can be bitter.   While best used fresh, tulip petals can also be frozen or pickled to preserve for later use. 

Bulbs.  Harvest bulbs in the late spring after flowering and the leaves begin to yellow.  Wash well.  Slice bulbs in half and remove the bitter inner yellow core.  Dice bulb and rinse again to remove any traces of dirt.  

Stems and leaves.  Do not eat.

RECIPES
Tulip petals are a good source of vitamins A and C. 

Tulip Petal Salad #1
1 cup mixed salad greens
½ cup tulip petals, washed and dried
¼ cup other edible flowers, optional
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

In a large bowl, toss the greens, tulip petals, and other flowers together.  Drizzle with oil and vinegar.  Season with salt and pepper.  Serve immediately. 

Tulip Petal Salad #2
1 cup arugula
½ cup tulip petals
1 cup cherry tomatoes
Vinaigrette dressing

In a medium bowl, toss all ingredients together.  Serve immediately. 

Tulip-Stuffed Chocolate Mousse
12 tulip petals, washed and dried
Aquafaba Chocolate Mousse

Prepare chocolate mousse according to directions at this link.  Gently spoon into petal cups.  Chill two hours before serving.

Tulip-Stuffed Appetizers
Tulip petals serve well as edible cups for all kinds of fillings. Try cream cheese with herbs, hummus, or even smoked salmon. Create show-stopping finger foods (and fewer dirty dishes) with their natural shape.

12 tulip petals
4 ounces cream cheese, softened (make it from yogurt)
1 tablespoon chopped fresh chives
1 teaspoon lemon zest
Salt and pepper, to taste

In a small bowl, beat cream cheese, chives, lemon zest, salt, and pepper until smooth.  Spoon two teaspoons of the mixture into each tulip petal.  Place on serving platter and garnish with additional herbs. 

Tulip Fritters
20 tulip petals
1 cup all-purpose flour
1 tablespoon seasoning salt
1 ½ teaspoons ground black pepper
2 eggs
¼ cup coconut oil

Cover tulip petals with water and ½ teaspoon salt and let sit 10 minutes.  Drain well, using a salad spinner to remove as much water as possible.  Combine flour, salt, and pepper in a small bowl and set aside.  In a medium bowl, beat the eggs.  

Place a skillet on the stove over medium heat.  Melt the coconut oil.

Meanwhile, stir the tulip petals into the eggs, turning to coat completely.  Using a slotted spoon, remove half of the petals, letting the excess egg drip off.  Toss the petals in the flour mixture, using fingers to pick them up and shake to remove excess flour.  Gently place the battered petals in the coconut oil, and stir occasionally, cooking for a total of 5 minutes.  When golden brown and crispy, remove with a slotted spoon and drain on paper towels.  Repeat with the other half of the petals.

Serve immediately with ranch dressing.

Links to related posts:
Cream Cheese  
Hummus  
Aquafaba Chocolate Mousse  
Dandelion Fritters