How to cook with flowers.

Get to know edible flowers.

Why not grow some flowers in your garden or on your balcony? They could be a yummy addition to new recipes.

I found this article listing some flowers and properties.

Some of the best are listed below:

Basil (Ocimum basilicum)

Although basil is usually grown for its leaves, its white, pale pink or lavender flowers share the same peppery flavour – but less pungent. Sprinkle the flowers over salad or pasta and add to soups, risottos and pesto. Basil is an annual. It requires a rich well-drained soil in a warm, sheltered sunny position.

Calendula or Marigold (Calendula officinalis)

Calendula have been used medicinally for centuries to heal wounds, burns and rashes. The flowers are also said to support the immune system and lift the spirits. Known as the poor man’s saffron, it adds a bright yellow colour to rice and scrambled eggs.

Chives (Allium schoeonoprasum)

The blue/purple flowers from this perennial herb give a gentle oniony flavour.

Common daisy (Bellis perennis)

Daisy buds and petals give an interesting, slightly sour flavour to salads. The buds can also be pickled in vinegar and used as a substitute for capers. Be sure to only pick from an organic lawn, one that hasn’t been treated with chemicals.

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Dandelion (Taraxacum officinale)

This common weed has a yellow flower that tastes of honey if picked young. It turns bitter when mature. The flowers can be made into tea, wine and beer, and the petals used as a salad, porridge or rice dish garnish.

Lavender (Lavendula spp)

These pretty pale purple flowers are best used in sweet concoctions such as jams, jellies, ice cream, scones and biscuits.

Sweet violet (Viola odorata)

These are the only edible flower available in winter and early spring. They have a fresh taste often used to flavour and colour confectionery. The flowers make a tasty, interesting garnish for fruit salads and desserts. Sweet violets thrive in a moderately heavy rich soil in a semi-shaded spot.

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