The use of edible flowers in cuisine dates back centuries, with historical records showing their use in Roman dishes, Chinese medicinal tea, and Middle Eastern desserts. Today, these vibrant blossoms are making a comeback in modern kitchens, not only for their aesthetic appeal but also for their unique flavors and potential health benefits. However, before you start garnishing every plate with petal power, it’s important to know which flowers are safe to eat and how best to use them in your culinary creations.
Safety First: Choosing and Preparing Edible Flowers
Safety is paramount when it comes to consuming flowers. Not all flowers are edible; some are poisonous, and others can cause allergic reactions. Always use flowers that are free from pesticides and herbicides, ideally from your garden or a trusted organic source. Before using any flower in cooking, ensure it is edible and identify any possible allergies. It’s also crucial to remove pistils and stamens from flowers before eating to avoid potential allergies and to enhance their palatability. Wash them gently under running water and pat them dry or use a salad spinner to remove excess moisture.
The following are common edible flowers:
Calendula: Known for its vibrant yellow and orange blooms, calendula is not just a pretty face in the garden; its petals have a peppery taste that adds a colorful zest to salads and soups. Calendula is also renowned for its healing properties, often used in creams and oils for skin care.
Nasturtium: Both the leaves and the flowers of nasturtium are edible, with the flowers offering a peppery flavor similar to watercress. The bright red, orange, and yellow flowers make an eye-catching garnish for dishes and are a source of vitamins A, C, and D.
Lavender: With its distinctive floral and slightly sweet flavor, lavender is perfect for both savory dishes and desserts. It’s often used to infuse honey, create aromatic syrups, or lend a delicate touch to baked goods like scones and shortbread.
Violets: These delicate flowers have a sweet floral flavor and are beautiful when candied or used as a garnish in salads and desserts. Violets are high in vitamins A and C and make a stunning visual addition to spring dishes.
Roses: Rose petals have a subtly sweet flavor with a soft, aromatic undertone, making them perfect for flavoring everything from jams and jellies to aromatic teas and desserts. The petals can be used fresh or dried and are a classic addition to Middle Eastern and Indian cuisine.
Culinary Uses of Edible Flowers
Edible flowers can be used in a myriad of ways in the kitchen—from adding them to salads for a burst of color and flavor, infusing them into oils and vinegars, incorporating them into desserts and drinks, or using them as aromatic garnishes.
- Salads: Bright nasturtiums have a peppery taste similar to watercress, while calendula petals have a tangy and slightly bitter flavor. Both can add a splash of color and a hint of flavor to green salads.
- Desserts: Rose, lavender, and violet are perfect for flavoring baked goods or creating stunning candied flowers. Their subtle floral notes pair beautifully with cream-based desserts, like panna cotta or mousse.
- Drinks: Incorporate chamomile or hibiscus in teas for a soothing herbal brew. Alternatively, use lavender or elderflower to infuse cocktails, adding a sophisticated twist to your beverages.
Recipes with Edible Flowers
Lavender Honey Ice Cream
- Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup honey
- 2 tablespoons dried culinary lavender
- 6 large egg yolks
- Directions:
- Heat the cream, milk, and honey in a saucepan until just simmering. Remove from heat and add the lavender. Cover and let steep for 30 minutes.
- Strain the mixture through a fine sieve, pressing on the lavender to extract flavor.
- In a separate bowl, whisk egg yolks. Gradually whisk in the lavender-infused mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
- Chill the mixture thoroughly before churning in an ice cream maker according to the manufacturer’s instructions.
Nasturtium Salad
- Ingredients:
- A variety of fresh greens (spinach, arugula, lettuce)
- A handful of nasturtium flowers and young leaves
- ¼ cup slivered almonds
- ½ cup crumbled goat cheese
- Vinaigrette dressing
- Directions:
- Toss the greens, nasturtium flowers and leaves, almonds, and goat cheese in a large salad bowl.
- Drizzle with your favorite vinaigrette and serve immediately for a fresh, peppery starter.
Calendula and Ricotta Stuffed Shells
- Ingredients:
- Large pasta shells
- Fresh ricotta cheese
- Fresh calendula petals, chopped
- Spinach, finely chopped
- Garlic, minced
- Olive oil
- Salt and pepper
- Marinara sauce
- Mozzarella cheese, shredded
- Instructions:
- Cook pasta shells according to package instructions until al dente.
- In a bowl, mix ricotta, calendula petals, spinach, garlic, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
- Place a layer of marinara sauce in a baking dish, arrange stuffed shells on top, and cover with more sauce.
- Sprinkle mozzarella cheese over the shells and bake at 375°F for 20-25 minutes until cheese is bubbly and golden.
Edible flowers offer a unique way to add color, flavor, and a touch of elegance to your dishes. Whether you’re a professional chef or a home cook, experimenting with these blossoms can transform your culinary creations. Remember to always ensure the flowers are edible and properly prepared to avoid any health issues. Bon appétit!
