How to Precook Cornflower

Cornflowers are edible and easily blanched for storing.

An annual flower, the cornflower thrives as an edible plant throughout USDA hardiness zones three through 10. The edible blossoms of the cornflower are prepared in various ways such as in desserts, cheeses, soups, salads and teas. Precooking the cornflowers, or blanching them, gives you the ability to preserve them in the freezer for future uses in any culinary endeavor. Knowing how to precook cornflowers doesn't take a lot of time or kitchen prowess.

Things You'll Need

• 2 cups cornflower blossoms
• 2 qt. stockpot
• Strainer
• Paper towel roll
• Freezer bags

Instructions

1. Rinse the cornflower blossoms with cool tap water, through the mesh kitchen strainer. Cornflowers can be purchased fresh from a florists shop or grown in your own garden. Select only the most lush and vibrant cornflower blossoms for this task.

2. Pour 1 qt. of water into the 2 qt. stockpot. Bring the water to a rolling boil.

3. Drop the rinsed cornflower blossoms into the boiling water. Boil for a minute.

4. Dump the blossoms into the strainer in your sink after they have boiled for no longer than a minute. This strains the slightly tinted water from the blossoms, leaving them precooked.

5. Spread the blossoms out on two or three paper towels to soak up excess moisture. Transfer the blossoms to the freezer bags and then freeze them until they are needed for use.

References

• Aggie Horticulture: Cornflower Fact Sheet
• "Edible and Medicinal Flowers"; Margaret Joan Roberts; 2000

Resources

• United States National Arboretum: USDA Hardiness Zone Map