Cooking with flowers is a long-running tradition throughout history. Colorful and fragrant, flowers add beauty as well as depth to a dish. Dried jasmine brings flavor to teas, sugared pansies grace tempting desserts, and rosemary blossoms freshen up a salad.
When deciding which flowers to incorporate into a recipe, be sure the plants are pesticide-free. Choose ones you have grown, or find natural-growing blossoms away from roads or property where pesticides may have been used. According to Linda J. Hawkins’ The Unspoken Language of Fans & Flowers, common edible flowers include dandelion, violet, rose, squash blossom, pansy, jasmine, rosemary, primrose, redbud, snapdragon, and hibiscus, among others, with each bloom contributing its own unique fragrance and flavor to a recipe.
Remember to research each variety before adding it to a dish. Some flowers or parts of flowers are poisonous, so always be aware of what you are bringing to the table.
Tips to Remember:
•When planning a floral-themed tea, avoid using nonedible flowers as garnishes on plates. Guests may easily mistake flowers that are not safe for consumption for those that are.
•Avoid using flowers from florists or nurseries. Often, these flowers have been treated with dangerous pesticides.
•Remove pistils and stamens from flowers before eating.
•Those who suffer from seasonal and other types of allergies should use care and caution when consuming flowers.
Learn how to make sugared flowers with our easy step-by-step instructions.
Lavender handles add a pretty touch to chocolate baskets, and our step-by-step instructions are so simple.
Recipes Using Flowers:
Salmon Mousse Tea Sandwiches
Hibiscus Tea Punch
Flowered Ice Bowl
Scones and Clotted Cream with Flower Confetti
Editor’s Note: The Unspoken Language of Fans & Flowers by Linda J. Hawkins can be purchased at lindajhawkins.com.