When you think of flowers, you might envision a vibrant garden or a beautifully arranged bouquet. But did you know that flowers can also add a unique touch to your culinary creations?
Edible flowers have been used in cooking for centuries, adding not only a splash of colour but also distinct flavours to dishes. From salads and desserts to beverages and main courses, edible flowers can transform an ordinary meal into an extraordinary experience.
Edible flowers are exactly what they sound like – flowers that are safe to eat. Not all flowers are edible, so it’s important to know which ones you can use. Some common edible flowers include nasturtiums, pansies, marigolds, violets, and roses. These flowers can offer a range of flavours, from sweet and floral to spicy and peppery. They can be used fresh or dried, and each flower brings its own unique twist to your dishes.
Before we dive into the recipes, here are some essential tips for cooking with flowers:
Ensure that the flowers you use are indeed edible and haven’t been treated with pesticides or other chemicals. Always source your flowers from reputable suppliers or grow them yourself organically.
Gently wash the flowers in cold water to remove any dirt or insects. Pat them dry with a paper towel. For some flowers, you may need to remove the pistils and stamens, as these can sometimes be bitter.
Store fresh flowers in the refrigerator in a container with a damp paper towel. Use them within a few days for the best flavour and appearance.
1 cup fresh edible flowers (such as lavender, hibiscus, or rose petals)
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice
4 cups cold water
Ice cubes
Lemon slices and extra flowers for garnish
In a small saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
Remove from heat and add the flowers. Let the mixture steep for about 30 minutes.
Strain the flower syrup into a pitcher.
Add the lemon juice and cold water to the pitcher. Stir well.
Serve over ice and garnish with lemon slices and extra flowers.
4 cups mixed greens
1 cup nasturtium leaves and flowers
1/2 cup crumbled goat cheese
1/4 cup toasted pine nuts
1/4 cup sliced radishes
1/4 cup balsamic vinaigrette
In a large salad bowl, combine the mixed greens and nasturtium leaves.
Add the goat cheese, pine nuts, and radishes.
Drizzle with balsamic vinaigrette and toss gently to combine.
Garnish with nasturtium flowers and serve immediately.
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1 tablespoon dried lavender flowers
1 teaspoon vanilla extract
A pinch of salt
Preheat the oven to 325°F (165°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour, lavender, and salt, mixing until just combined.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Cut into shapes using a cookie cutter and place on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until the edges are lightly golden.
Allow to cool on a wire rack before serving.
As you experiment with these recipes and explore new ones, you’ll discover the joy and creativity that cooking with flowers can bring. Not only do they enhance the visual appeal of your dishes, but they also introduce exciting new flavours and aromas. Happy cooking, and may your kitchen be filled with the delightful essence of edible flowers!
