Flower
Recipes
 Yes, flowers can be
eaten! They can also be candied, frozen into ice rings, made into jelly and
jams, and made into flower waters!
It's true, that it is not for the ordinary, but it is fun for that special event or
celebration party! We will start this section with a variety of things you can do with
particuliar flowers, and then follow with a list of flowers than can be
devoured!
We could go on and on with flower recipes, but we really just can't write them
all! There are a few good books out there, one
of our favorites being: Edible flowers from garden to palate by Cathy Wilkinson Barash and
another very old one: Flower Cookery-The Art of Cooking with Flowers by Mary
MacNicol.
However some interesting flower
recipes have been collected by our team. You can find them following the links
on the right.
From
garden to palate
Flowers have been used in cookery for
their beauty, flavouring and aroma. Edible Flowers can be used as garnish
(viola), in
salads (tulbaghia & chive), in teas (chamomile), candied or in desserts (
rose, violets), in drinks and punches (borage) or sometimes even to make or flavour alcoholic
drinks (Elderberry Wine or Elderberry Champagne, Rose Grappa, Parfait
Amour).
Some we eat as vegetables without even realising they are
flowers (artichoke, broccoli, cauliflower). Some have strong flavours; others almost no
flavour at all. Some have nice butter-lettucy textures (day lily), many have
health-giving properties. All add a touch of flair and celebration to a
meal.
Eat the
Weeds
The best
introduction to eating flowers is to proceed with caution. Be sure that you have
identified the flowers correctly, and
know where the flowers come from. Preferably, your own garden, a friend or
neighbor's.
Blooms from florists and garden centers are almost always heavily
sprayed, these are NOT a
good choice. For best flavor, always use flowers at their peak, don't use unopened
buds,
with the exception of daylilies. Wilted and faded blooms tend to taste
bitter. Be sure to
use blooms that are free of insects, rinse in cool water and pat dry. If you are preparing
the flowers ahead of time, you can store them between slightly dampened paper towels in
the fridge.
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