Edible Flowers: What And How To Use

In this article, learn more about Edible Flowers: What And How To Use. Surely you have seen wonderful desserts decorated with flower buds..

Surely you have seen wonderful desserts decorated with flower buds. Many people think that this is for beauty, and they remove the flowers with a fork to the side, not risking trying them. And in vain! For example, the ubiquitous nasturtium tastes like very tender white cabbage. And the candied rose petals are just a delight! Let's use violets, daisies, cornflowers, marigolds and roses. Yes, you can eat them all! 

Here is a list of flower recipes and a quick reference guide to the most popular edible flowers. Everything is beautiful and delicious!

Ice cubes with flowers

 

Mint leaves and violet heads can be dipped in water when freezing ice cubes. Such ice, added to a glass of table water or champagne, will produce the effect of an exploding beauty bomb. Use boiled or filtered water for the highest quality ice.

Fresh salad with flowers

 

Salad Ingredients:

a bunch of arugula 2-3 boiled quail eggs half an avocado a handful of pecans 1/3 purple onion a few heads of violets

Cut the avocado into strips, the onion into thin half rings. Peel the boiled quail eggs and cut in half. Nuts can be lightly toasted in a dry frying pan. Arrange salad on a platter, drizzle with dressing and garnish with flowers.

Refueling:

1/4 cup red wine vinegar very finely chopped shallots 1/2 cup olive oil salt and freshly ground black pepper 

Whisk together the vinegar and onion, add the salt and pepper, then whisk in the olive oil. The dressing can be stored in the refrigerator in a resealable container for up to three days.

Sandwiches with avocado pesto and flowers

 

Slices of baguette or ciabatta (you can lightly fry them in a dry frying pan) spread with bright and tender avocado pesto, sprinkle with chili flakes and decorate with flowers - daisies or violets.

Prepare avocado pesto like this.

2 ripe avocados bunch basil (leaves without twigs) 1/2 cup walnuts 2 tbsp. l. lemon juice 3 garlic cloves 1/2 tsp. salt black pepper to taste 1/2 cup olive oil

Whisk all ingredients, except olive oil and pepper, with a blender. Then, while continuing to beat, add the oil. Taste, if necessary, salt. Add freshly ground black pepper.

Rice paper spring rolls with chicken and flowers

 

Ingredients:

1/4 cup rice vinegar plus 1-2 tbsp. l. 4 tsp sugar 200 g cooked, chopped chicken 1 carrot, cut into strips 12 leaves of rice paper 1-2 cucumbers, cut into strips green onions with a head - 3-4 sprigs a bunch of fresh mint, basil or parsley a bunch of lettuce or nasturtium leaves 1/2 nasturtium flowers cup cooked rice 1/3 cup nut butter (optional) 2 tbsp. l. soy sauce 3 tbsp. l. water

Mix 1/4 cup rice vinegar with 2 teaspoons of sugar in a bowl. Once the sugar has dissolved, add the chicken and carrots to the bowl and season with salt. 

Fill a large bowl with warm water. Put two sheets of rice paper at a time into the water for 15 seconds, do not pull the rest out of the package, because. the paper will begin to curl. Remove the softened leaves from the water on the board, blot with a paper towel. Spread a few flowers on rice paper, then a couple of lettuce or nasturtium leaves on top, leaving 1.5cm edges clean. Put about 1.5-2 tablespoons of a mixture of chicken and carrots, a little cucumber, chopped onion, a couple of mint leaves and a spoon with a slide of rice on the leaves. Twist the roll to the middle, then bend the edges inward and wrap the roll to the end. While working with other rolls, keep the finished ones under a towel moistened with water. Ready rolls can be cut in half and served with peanut butter sauce, 1-2 tbsp. spoons of rice vinegar, 2 tsp. sugar and water. Enjoy!

Snack muffins with cheese and flowers

 

Ingredients:

cup milk 80 g butter 1 egg pinch cayenne or chili powder 1 3/4 cups flour 1 tbsp. l. baking powder for dough 1 tbsp. l. sugar 1/2 tsp salt 3/4 cup grated hard cheese (like cheddar) violets, daisies, or nasturtium

Turn on the oven to heat up to 180 degrees. In a large bowl, whisk softened butter, milk, egg and pepper. In another bowl, mix flour, baking powder, salt and sugar. Add cheese and stir. Combine the liquid mixture with the dry. Fill muffin cups 3/4 full with batter. Bake for 20-25 minutes. Cool the finished muffins, turn on a dish and decorate with edible flowers.

Cupcakes with cream and candied flowers

 

Cook cupcakes and cream according to your favorite or our recipes (links below). But candied petals or flowers cook like this. You will need a handful of any edible flowers or petals, protein and fine sugar or powdered sugar. Rinse flowers and petals and dry thoroughly. Use buds from your garden grown without chemicals. Straighten the buds. Beat the protein lightly with a fork and gently apply a thin layer to the petals with a brush. Sprinkle with powdered sugar through a sieve. Arrange the flowers on a dry cutting board or wire rack some distance apart and powder again. Leave the flowers in a dry place for 2-24 hours, then use to decorate dishes.

See here how to make colored cream cupcakes >>>

Step-by-step recipe for making cheese cream for cake >>>

Dessert of jelly, berries and flowers

 

Edible flowers look great in jelly and jelly desserts. Turn on your imagination and create a masterpiece for dessert! We offer several basic recipes for making jelly, and you experiment!

A step-by-step recipe for making grape yogurt jelly with a photo >>>

Learn how to make puff jelly in cups >>>

Magic cake with flowers

 

Any cake can be decorated with fresh flowers. As a basis, you can take a biscuit with curd cream, for example. Lubricate the finished product with cream or cover with mastic and lay out any edible flowers. The main thing is not to overdo it! If using flowers, omit other embellishments. 

The recipe for the "Royal" cake with a photo >>>

Popsicle with flowers

 

From homemade lemonade and flowers - night violets or dried lavender - you can make wonderful ice cream. Yes, you will need more ice cream molds and sticks. Mix the juice of two lemons, 200 g of sugar and 700 ml of cold water in a pitcher. Add lime juice and a spoon or two of honey. Pour into a mold and add flowers. Send to the freezer until completely frozen.

Candied rose petals

 

From one lightly whipped protein, fine sugar or powder, and rose petals grown by you, you can make such a beauty. Rinse the petals, dry thoroughly and straighten. Lubricate with a thin layer of protein, using a pastry brush. Sprinkle with powder through a strainer or fine sugar. Spread on a dry board at a distance from each other and sprinkle with sugar or powder again. Leave for at least two hours. Then use.

A Quick Guide to Edible Flowers

Calendula, nails

 

You can only eat calendula petals. The taste varies from spicy to bitter, from slightly spicy to peppery. Reminiscent of saffron and also gives dishes a yellow-orange hue. Used in soups, pastas, rice dishes, herb butter, salads.

cornflowers

 

It has a sweet-spicy taste similar to cloves. Cornflower flower is also a natural dye. Often used just for decoration. 

Evening, night violet

 

Evening is often confused with phlox. But the phlox has five petals, and the evening or night violet has four! It belongs to the cabbage family and has a slightly bitter taste. You can use not only flowers, but also young leaves. 

Dandelion

Bright flower with bitterness. Very useful! How and where to use dandelions read here >>>

Daisy

 

The flowers are slightly bitter, so they are used more for decoration than as an edible ingredient in salads and desserts. 

Mallow

 

The flowers are used for desserts and salads. The taste is delicate, neutral.

Violet bicorne

 

Yellow, white and purple violet flowers are used to decorate cakes, pastries, salads, soups, drinks. The perfect accompaniment to a cheese platter. 

Nasturtium or capuchin

 

Delicate taste with peppercorns. These are the most popular edible flowers and are often grown in garden beds. The flowers taste like watercress. Both flowers and leaves are used. Great for salads, desserts, appetizers, sandwiches. 

Roses

 

The taste of rose petals is reminiscent of the taste of a green apple or strawberry. From sweet to minty and even savory. It all depends on the variety, color and growing conditions of roses. The taste of dark roses is more intense. All roses can be eaten, but we advise you to choose home-grown ones without chemicals. Used to decorate ice cream and desserts, in salads. Rose water is made from petals, jam and syrup are boiled.