.png)
Flowers are beautiful, their colours and scents can transport us to different memories and happy moments. My favourites are roses and cosmos, both grow very easily in my garden, and I managed to propagate some from my wedding bouquet.
Edible flowers add flavour, colour and texture to savoury and sweet dishes, with global markets, we are able to get any of these gems all year long.
The most common edible flowers grown in the UK are:
Bergamot (Monarda didyma) – a strong spicy scent, makes good tea and complements bacon, poultry, rice and pasta
Chrysanthemum (Chrysanthemum) – petals flavour and colour creamy soups, fish chowder and egg dishes in the same way as calendula
Daisy (Bellis perennis) – not a strong flavour but petals make an interesting garnish for cakes and salads
Elderflower (Sambucus nigra) – used to make wine and cordials, or place in a muslin bag to flavour tarts and jellies, remove before serving. Elderflowers can be dipped in batter and deep fried
Hibiscus (H. rosa-sinensis) – refreshing citrus-flavoured tea, enhanced by rosemary
Hollyhock (Alcea rosea) – remove all traces of pollen and decorate cakes with crystallized petals
Lavender (Lavandula augustifolia) – flavoured sugar, honey or vinegar can be used to in cakes and biscuits while sprigs compliment roast pork, lamb and chicken
Nasturtium (Tropaeolum majus) – brightly-coloured, peppery flowers are good in salads and pasta dishes. The whole flower, leaves, and buds can be used or just the petals for a milder flavour
Pot marigold (Calendula officinalis) – intense colour and a peppery taste useful in soups, stews and puddings. Petals can be dried or pickled in vinegar or added to oil or butter
Primrose (Primula vulgaris) – decorate cakes with crystallized or fresh primrose or cowslip flowers. They can be frozen in ice cubes
Rose (Rosa) – all roses are edible with the more fragrant roses being the best. Petals can be crystallized, used to flavour drinks, sugar and even icing for summer cakes
Scented geraniums (Pelagonium) – flowers are milder than leaves and can be crystallized or frozen in ice cubes for summer cordials
Sunflower (Helianthus annuus) – blanch whole buds and serve with garlic butter. Petals can be used in salads or stir fries
Sweet violet (Viola odorata) – delicate flavour, suitable for sweet or savoury dishes as well as tea. Use candied violets and pansies as a garnish on cakes and soufflés.
Some recommendations to enjoy them in your food:
Correct ID. In doubt don't eat the flower or herb.
All flowers that aren't poisonous or that cause an allergic reaction are considered edible, but that doesn't mean they necessarily taste good.
Do not eat flowers that have been sprayed with fertilizers and pesticides. Likewise, do not eat flowers picked from the side of the road, as they may be contaminated with car exhaust, or animals urine.
Pick the flowers early in the morning, to enjoy a fresh taste.
A glass with cold water can help perk up wilted flowers.
Other flowers and foliage can be used as decorations in weddings and celebration cakes, my favourite types of cake to make. I use organic flowers and prepare the stems by covering them in food safe materials, so the cake is delicious, beautiful and without risks.
Now that spring is coming, maybe you can plant any of these and children can be encouraged to take an active interest in growing and preparing food through edible flowers.
Have you used flowers in any special dish? let me know in your comments your tips and tricks, as well as the species you have used and your recipes.
Comments