Ron talks to Rita 5/10/2025

Episode Transcript

Speaker 1 (00:00):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy talking about yarding on this Mother's Day
weekend and talking about a great mom. Of course I
could talk about mine, because she is a great mom.
But let's talk about another mom who happens to be
our next guests, because it's time for Are you urbally
experienced with our CZPCMH Award winning syndicated journalist, Appalachian herbal scholar. She,

(00:25):
of course, is credited family rbalist, author, cookie teacher, media personality,
and motivational speaker. Aren't you motivated when she's done talking
with us? Yes?

Speaker 2 (00:34):
You are?

Speaker 1 (00:35):
Her website about eating dot com ladies and gentlemen, the
one the only Rita Nader hikenfelled. Wow, sit down please.

Speaker 2 (00:54):
Well, mister Wilson, just listening to that made me smile.

Speaker 1 (00:58):
Well, good, that's what it's all about. Makes us because
we know you're going to be on the show.

Speaker 2 (01:03):
Well, you know, Mother's Day weekend. I will make sure
to call your mom. Now, you know, we call each
other just about every like holiday and Mother's Day and
all that. So I'm looking forward to chatting with her,
and she's always up early, so that's no problem.

Speaker 1 (01:19):
She's listening right now. As a matter of fact, you know,
I can. I can bring my mom's name up every
hour on this show. You call her one time on
the phone. That's all I hear about for a month.

Speaker 2 (01:30):
I don't think, so I know.

Speaker 1 (01:31):
So trust me, I know. So that's waits with everybody,
because everybody loves Rita Hiking felt well, it is Mother's
Day weekend, and we got a lot of time to
talk about this weekend because you finally wrote a little
something here, which I'm glad you did, about something that
you know you When you showed me this, you know,

(01:52):
email this to me earlier in the week, I kind
of chuckled to myself because I said, you know what,
Rita's been talking and doing this for thirty years, forty years,
using flowers as garnishes as part of the salad because
they're so edible, and you've been talking about this forever,
and now look what's vogue.

Speaker 2 (02:11):
Oh my goodness, I think Megan Markle, excuse me, I
got another frog of my throat. Excuse me. When she
had her new show talked about edible flowers and she
had dried flower sprinkles, and all of a sudden, everybody's like, wow,
this is such a cool new thing. It's age old,

(02:33):
age old. So I'm glad everybody's coming on the bandwagon.
And there's so many flowers that you know, that you
can grow or that are in the yard just naturally,
that are edible. We just have to be a little
careful in making sure we're eating the right ones, don't
you think?

Speaker 1 (02:51):
Yeah, I think that of all that you know, and
that's always been one of those things when as you
presented that at some of the workshops and classes that
we've done together, is that know how how flavorful they
are and they all have different different types of flavors.
But obviously the secret there's several things here you want
to keep in mind is that you know It's one
is not all flowers are edible, so you have to

(03:14):
make sure and you can find this information by the
way on our website at ron Wilson online dot com.
That is Rita's tip for this week is making sure
one is that it is edible, and if it is edible,
then you know, making sure that what it hasn't been
sprayed with pesticides or other chemicals that might be bad,
you know, things like that. And then of course when

(03:35):
to pick the flowers when they're at their freshest point
or when is the best time to do that, So
a lot of factors involved here. You want to do
your homework and make sure what you're doing is right.
And you know what, I know what I always think
of it used to laugh and I told the story.
There was a McDonald's by us when the kids were
growing up, and the younger and we would get in
the drive through and there was a rosa share in
there and it was all when it was in flower

(03:56):
through the summertime, and we'd pull up, I'd pick off
three or four flowers and we'd all eat. We'd all
eat rosa shared petals as we were waiting in the
drive through with McDonald's. And that was the kid's first
lesson with eating edible flowers was with the rosa shared
So we've been doing it for a while as well.
But I just think it's not funny how interesting it

(04:17):
took so long for this to find, really make it
in But again, can make your salads beautiful, can make
what your fruit salads beautiful, whatever you're eating beautiful, and
add great flavor at the same time.

Speaker 2 (04:29):
Oh yeah, and you know when you talked about just
what to pick, they don't necessarily have to be organic,
but do make sure they haven't been sprayed, as you said,
with pesticides, or make sure you harvest them from a
location where you know no chemicals are used. So and
before you after you pick, first of all, let's talk

(04:52):
about the best time. I like to pick the mister
Wilson in the morning, around before twelve because that's when
the I have the highest moisture content and then the
sun doesn't drive all the flavor and moisture off. So
if you're going to pick them, just make sure you
keep them on a like a damp and paper towel.

(05:12):
And if you want to keep them for a while,
you can put them in a covered container and just
keep them in the fridge on that paper towel that's
a little damp oh gosh, for about as long as
a week. And so when you want to use them
for eating, what I do is leave them in the
fridge so that they don't wilt, and put them on
like your salads or in your drinks right before you're

(05:34):
ready to serve. And that way they're nice and fresh
and very very pretty.

Speaker 1 (05:38):
I always remember in the springtime when we were giving
at workshops together, and I would bring pansies in the spring,
and by the time it was time for me to talk,
the pansy flowers were all gone because you had picked
them all off, put them in your salad.

Speaker 2 (05:50):
Oh yeah, pansies and biolas are edible, and you know,
those are the ones that make lovely crystallized flowers too,
because they keep their color. Now, violets, of course are edible,
the dark blue. Make sure you know what you're picking.
But I have noticed when I've crystallized those, and you

(06:10):
just you do that by just brushing on a little
bit of egg white and then sprinkling some really fine
sugar on them, just letting them dry on a rack.
The violets don't seem to keep their beautiful purple color,
but pansies and violas do. So you can even dry them,
like Megan Markle has tins that she's selling of mixed

(06:32):
dried petals. You can dry all your flowers on a
rack or even in a bag, just like herbs, and
then you have your own petals and they're free. And
then you know exactly where you got them, and they
make lovely gifts as well.

Speaker 1 (06:45):
Now you brought up in your notes for this week,
and again you find them on a website Ron Wilson
online dot com. You do talk about you know when
to pick them in cetar ceter You also suggest that
you only eat the petals, don't eat stems, don't eat
the leaves, because that's in most cases not good or
can be tough. You also talk about removing the stamens

(07:08):
and the pistols from the flowers that have really where
you really can notice them. They have larger stamens and pistols,
to actually remove those before you eat those. Why is
that important?

Speaker 2 (07:18):
Well, you know, when you think of the stamen that
produces the pollen, and that can sometimes cause allergic reactions
when eaten by some folks, so it's always good to
remove that in most cases. And since you are the
experts here, I thought it might be fun for you
to explain, like stamens and pistols, what's the difference or.

Speaker 1 (07:40):
Prostrate and prostate.

Speaker 2 (07:44):
You're talking about the stamen, I guess no.

Speaker 1 (07:48):
Talking about you talking about herbs and oh I think
this is a prostate. I mean no, prostrate. No, not
for yet. You always got confused anyway, Yeah, the male
and female parts, and that's basically and some flowers, some
flowers have both of those, which is called a complete
flower has both the male and the female parts within
the flower. And then there are other flowers that have
the male in one flower and the female in the other.

(08:10):
And of course that's where honey bees, native bees, you know,
the carbon bees. All that become very so important. Where
all the pollinators come and become important is carrying that
pollen from the male flower to the female flower so
that we can produce fruit and whatever it may be.
But it's best to probably go in there in the
flowers that have larger, more distinct stamens and pistols, just

(08:33):
to pull those, pinch them out with your hand, your hand,
and I think, if I remember right, it even helps
those flowers to last a little bit longer.

Speaker 2 (08:41):
Oh, it does, because there's less to I always say,
like pool the energy from the petals. So a good
example of that are day lilies. They're at able now,
easter lilies or not. But when you pick day lilies,
you know it's the stamen and the pistol right in
the centers, plucked those right out and I wind up

(09:01):
with some pollen on my fingers, so it's sort of fun.

Speaker 1 (09:04):
Yeah, And again that's a prime example. You talk about
eating day lilies, and remember that easter lilies and day
lilies day loads are not really lilies. Easter lilies are lilies,
and so there are two distinct different plants here, and
that the day lilies are edible as a matter of fact.
And I've told you the story a million times, but

(09:25):
I did a story for one of the when I
was doing the TV gardening segments about eating edible flowers
thanks to you, And I went through and ate a
whole bunch of different dayly flowers and they all had
a little bit of a different flavor to them as
I went through. But I learned my lesson when I
shot that, because you have to shoot an opening and

(09:46):
it clothes in the b roll and eating a lot
of these dayly flowers, and you know what happened about
an hour and a half later, lots of calls no no, no,
no to me after I ate so many daily.

Speaker 2 (09:58):
Flowers, tummy exactly. Oh yeah, that's a good that's some
good advice. Don't overdue I mean you wouldn't need you
know too much like protein, meat and flowers are the same.
Start out very slowly and with less is always more,
and let your system get used to it. But that
would be you. I've seen you just dive into a

(10:19):
whole basket of peppers and go for the whole thing.

Speaker 1 (10:22):
Well, but well, we were shooting this thing and I
had to keep eating these right, and we had to
take take another shot of you eating this and eating that,
and man a couple hours later was like, oh oh,
Reda always says eat moderation, and guess I didn't on
that one. Talking with Rita Hike and Feld her website
about eating dot com or she's her recipes on ours
of course at Ron Wilson online dot com as well

(10:44):
as to take a quick break, we come back more
with Rita hikeing Feld Here in the garden with Ron Wilson.

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Speaker 1 (13:14):
Talking yarding at eight hundred and eight two three, eight,
two five five Rita Nator hiking fellows with us this morning,
our herbal expert. That means it's time for are you
erbally experienced talking about edible flowers? And again, I think
the thing that that Rita really wants to stress today
and I know is making sure that you hear what
we're saying here is that there are so many edible
flowers out there is phenomenal. There are a lot of

(13:35):
flowers that are not edible that you don't want to eat.
So you've got to do your homework look at some
reputable lists. Rita's got one for you posted, like I said,
on our website, and you know what I found out.
I went through last week just doing some homework on
lists that people can print out and take with them,
and there's several of them that are out there. A
lot of seed companies will do that. I think Colorado
State University Extension does an outstanding job, and they have

(13:58):
a list they talk about how to use them, just
like you everything basically that you listed today, but they
also have a list of very common garden plants that
you do not want to eat. And then they've got
about a five page list of all the common plants
in your garden trees and shrubs, flowers that you can
eat as well. So do your homework to make sure
yes it's edible yet or no it's not. And then,

(14:21):
like I mentioned right before the break, eat in moderation
please because it can cause a little bit of upset
Tommy as Rita, I.

Speaker 2 (14:28):
Can follow put it yes as I know with you.
And it's interesting because I think, like Ohio State, Colorado State,
those websites are really wonderful. And a point you made
too and really worth making again is there's so much
conflicting information out there as to what's edible and what's not. Yes,

(14:52):
so just make sure that you go to a trusted
source because it's like, for instance, mayor golds, the common marigolds,
you know that we all grow. We know they're good for,
you know, to keep the insects away in the garden.
But are they edible? I say yes. Most sites say yes.
There are some that say the French and the African

(15:14):
are not. I grow both and I have eaten those
petals for years. But if you're not.

Speaker 1 (15:22):
In her throat, she is still with us today.

Speaker 2 (15:25):
Yes, But what I'm saying is most sources say they are.
Are they are edible. Now, there are some merrygolds like
the marsh that are not edible, but you can always
be safe with the merrigold called colendula. It's called pot
merry gold, and it's not only very medicinal, but it's
also super edible and it's really pretty in the garden.

(15:48):
And again it's called colendula, So grat and soups and stews,
and you can feed the petals to your chickens and
then the eggs, the egg yolks will get more yellow.
So again, just be sure, and if you're not sure,
just don't eat it.

Speaker 1 (16:04):
That's the bottom mine. Just don't eat it. And that's
you're exactly right unless you know for sure. And I
think you know again doing your homework, you said petunias.
You know a lot of folks think that caliber coas
are petunias, and they're not. They're not a platunia at all.
Those are not edible. So again, you make sure you're
clear about what you're trying to eat what you're not
trying to eat. Us out there talking with Rita Hikenfelder

(16:27):
website about eating dot com, you know you obviously always
talking about herbs. What about herb flowers. Are most of
those edible, Oh.

Speaker 2 (16:35):
Yeah, any of the culinary herbs. The flowers are edible
into my palate. They're a little sweeter and wonderful like
chived flowers, the onion chibes, those purple flowers pinkish right
now that are blooming or great and vinegars or salads.
So yes, the culinary herbs, the flowers are always edible.
So you're really really safe there. And by again, by

(16:59):
plucking those fours off, you're pruiting the plant and you're
gonna get better leaf growth too.

Speaker 1 (17:04):
And you know you speak of the chives, and I'm
telling you, and I'm telling everybody right now, you know
what I'm gonna say. Grow the chives for the chives,
There's no doubt about it. But grow the chibes for
the flowers. And as soon as those things open up
and they're fresh, and like Rita said, pick them in
the morning, pick them right when they right, when they're
you know, you'll see them sit there for a while
then they open up. You take those things and crumble

(17:25):
those into your salad. Is one of the absolute, I
think best additives you can put in a toss salad.
Absolutely wonderful flavor.

Speaker 2 (17:34):
Well, you know you've got that great onion flavor sort
of mild, plus all the medicinal qualities that are good
for your heart. And then if you add the sturtiums
in there, there's beautiful peppery flowers, tasting flowers. Then I've
always said, you got your onion and basically your salt
and pepper right in the petals, so you can not
only add color, but nutrients as well. And it's great

(17:56):
for the little ones because you know they're learning something
about their environment. It's pleasurable. And I always say you're
planting seeds when you're taking them out in the garden
or the yard, and to pick edible flowers and suck,
so it's all good.

Speaker 1 (18:12):
And one last one real quick. You know, the summer's
ucchini squash, anything that's in that family. The male flowers
come out and usually there's a ton of male flowers
into two or three females. Pick those male flowers and
you can bread those, you can stuff them with cream cheese.
Those things are outstanding.

Speaker 2 (18:31):
Yeah, and you know you told me how to tell
the difference really quick, because the male flowers are on
like a stem, right, and then the females seem like
they come right out from the base of the stem.
Is that correct?

Speaker 1 (18:43):
It actually has the fruit at the bottom of it.
So the if you look at the female, there's a
little nub right there and that's the fruit. And if
it gets pollinated, it continues to grow. And if it
doesn't get pollinator or poorly pollinat will grow for a
little while then it falls off.

Speaker 2 (18:56):
Yeah, and those big flowers, you just pull out the
stamen and the pistool and then you can stuff them
with an herb cream cheese. Again very gourmet and heck
you got it right outside your kitchen door.

Speaker 1 (19:07):
Happy Mother's Day to one of the nicest moms ever,
Rida nat Or hiking Feld. And be sure and tell
mister Hikenfeld I said happy Mother's Day weekend as well.

Speaker 2 (19:15):
I will and I'll be at Natur's today thirty to
twelve thirty something like that.

Speaker 1 (19:20):
So stop out and see you at natorp Sercialut from
ten thirty to twelve thirty. That's it, you got it.
Thanks for you to have a happy Mother's Day. Next
coming up next doctor Allan Armadach here in the garden
with Ron Wilson.

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