Around the world, today’s most highly regarded chefs use edible flowers to add colour, texture, scent and flavour to their culinary masterpieces. Edible flowers can be used to decorate the table, garnish entrees, or make vinegars and infusions. Why not give it a try!
The gastronomical virtues, originality and beauty that flowers bring to the table have been known and valued for centuries. Here are 8 recommendations of edible flowers to add to your meals!
Some great examples include borages, which evoke the flavour of cucumber, and garden marigolds, which give off a hint of radish. Both of these flowers are a great addition to a fruit salad or to your favorite fish or crustaceans. Consider adding this combination to your garden or to your flowers beds.
Pansies, violets and bird’s-eye primroses are also quite popular in the kitchen and in the garden. Their petals can be preserved in sugar, or used to decorate a cake. Their plant can be used to line the base of your shrubs or your potted plants to add a splash of colour.
Anise hyssops, whose leaves smell like anise, can be eaten in a salad, while nasturtium flowers have a peppery taste and can be used to garnish salads and add flavour. They are also a great way to add colour to your flower beds.
Oswego-tea flowers, a perennial plant that tastes like mint, can be frozen in ice cubes to decorate and add flavour to your favourite summer cocktails. In the garden, they are divine when planted with daylilies, which taste both sweet and peppery.
[Main photo via Eat The Weeds]