Masterchef in the making? A taste for the new and exotic? Perhaps try some edible flowers in your cooking-it certainly makes your dish Instagram-worthy!
Edible flowers not only introduce a fancier appearance, but can also enhance your favourite dishes. Not just sweet, fragrant florals, some of them add a touch of spiciness or a depth of herbaceous aroma.
Here are some ideas for your next floral recipe!
- Sprinkle violets, roses, or lavender on your salads or desserts for sweet, classic floral flavours.
- Violets/Roses/Lavender + Salads/Desserts = Sweet, classic floral flavours
- Gladiolus/Hibiscus Garnish + Homemade dip = Extra panache for boring ol' snacks
- Small, whole flowers + Ice Cubes = Frozen flower displays in glasses
- Bright yellow calendulas = Affordable alternative to Saffron.
- Be careful, though! There are some do's and don'ts when it comes to consuming flowers!
Do:
- Make reference books and reliable websites your best friend before attempting to consume a flower.
- Grow your own! Avoid flowers from the florist or nursery as they might have been treated with pesticides.
- Detach the pistils and stamens of your edible flower and eat just the petals.
- Introduce flowers progressively if you suffer from allergies.
Do Not:
- Consume flowers grown in public! You do not know what they have been treated with.
- Use inedible flowers as a garnish!
If edible flowers are too exotic for your tastes, check out our Beverage Recipes that introduce your palate to simple teas brewed using common plant leaves.
