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Edible Flowers


I love flowers in food, it is like bringing the flower garden to your table. And for some reason all of these flowers are very easy to grow. Once they are flowering in your garden (you might even already have some of these), you are not going to stop at fancying your water. Sprinkle them on cakes and puddings, toss them with your salads, cut them like bright colored confetti to sprinkle on a dull cookie that needs a little joy. Here are a few suggestions for using edible flowers:

Nasturtiums: They grow like weeds, plant them anywhere, they are beautiful both in water and salads. Chop up the flowers to put in your tea sandwiches as well.

Rose petals: They will look lovely in your drinks and also give them a faint fragrance, sprinkle them on your cakes for a quick and beautiful decoration.

Day lilies: I cut the petals into ribbons and put them into salads, they have a lovely crunch.

Squash blossoms: are delicious even cooked, put them on pizzas and flatbreads, stir them into a risotto at the last minute or put them in a quesadilla, stuff them and fry them like tempura for a treat.

Apple blossoms, Cherry blossoms, Citrus blossoms: All beautiful, the apple and cherry are too delicate for your water, but perfect to perch on your tea cake.

Snapdragons: Colorful and fun to throw into a salad

Pansies: My favorite because their friendly faces come in jewel like colors

Sweet Alyssum: Tiny and sweet like honey

Borage: Easy to grow into big fearsome plants, try the blue petals, they taste like cucumbers… how about a pitcher of water with cucumber slices and borage petals!

Scented geraniums: Use sparingly as they are quite strong, they are also lovely to flavor sugar with, just put the leaves in your sugar bowl and see what happens.

Honeysuckle: Scented sweetly for your water.

Calendula: Adds a happy color wherever it is scattered.

Zinnias: Even happier colors.

Bachelor buttons (or cornflowers): Bring blue to your table.

Sunflowers: Spread the petals on savories and sweets, save the seeds for later.

Forget-me-nots: How could you forget one of these placed on a sugar cube or a tiny cookie?

Blossoms of Herbs: Like basil, mint, chamomile and lavender, good on both sweet and savory dishes.

One note of caution: always be sure the flowers you use are clean, bug (bee) free, and have not been sprayed with pesticides. If you are trying a new flower, check before you eat it, some innocent looking flowers are quite poisonous.

See how we use lettuce flowers here.


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One Response

  1. Lone says:

    Kirstin, I’m aware that olive oil is a “good” fat and that butter is an animal fat and therefore a “bad” fat for your health.  Is it possible to substitute olive oil for butter in cake recipes or will it change the consistency of the cake or the cookie? Also can you make your own Dukkah – the Middle Eastern spice and nut mix – and do you have a good recipe for this? Thanks for your help. Lone

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