Edible flowers offer a delightful way to bring color , flavour , and elegance to your meals . Whether you’re crafting a gourmet dish or just want to elevate your iced tea , a pinch of petals might be just what your plate needs .
Safety tips before consuming flowers in your food :
- Identify properly , misidentifying a flower can be dangerous because some flowers are toxic .
- Eat in moderation, especially if you are trying a new flower . Some flowers may cause allergic reactions .
- Avoid flowers treated with pesticides or chemicals .
- Use only petals ,some parts like stamens or stems may be bitter or mildly toxic .
1 . Marigold (calendula)
It is slightly tangy and peppery in flavour . Mostly their petals are used in salads , soups and rice dishes.
2 . Chive Blossoms
It is somewhat like onion in flavour . Mostly their petals are used in salads , compound butter and vinegar infusions.
3 . Pansy
It is mild in flavour , slightly grassy . Mostly used in salads, desserts and ice cubes.
4 . Viola / Johnny jump up
It is mildly sweet in flavour . Mostly used in salads , desserts, candies .
5 . Nasturtium
It is peppery in flavour , similar to arugula. Mostly used in salads , garnishes and stuffed with cheese.
6 . Rose
It is sweet to slightly spicy in flavour depending on the variety . Mostly used in jams , jellies, syrups , desserts and tea.
7 . Lavender
It is sweet , floral , slightly citrusy in flavour . Mostly used in baked goods , syrups , teas and meat marinates .
8 . Hibiscus
It has tart , cranberry – like flavour . Mostly usedin teas , jams and drinks .
9 . Chamomile
Flavour like apple , sweet in taste . Mostly used in tea , infusions and desserts.
10 . Borage
Borage is cucumber like in flavour . Mostly used in salads , drinks and garnishes .
These garden beauties do more than bloom , they bring flavour to the table .