Some flowers are not only delightful to look at but are also edible enough to eat. Their petals and blossoms add a unique and special touch to your salads, desserts, smoothies, syrups and teas. You simply have to pick off the petals, rinse them in water and add them to any type of dish. Adding flowers to your food is a great way to add bright bursts of colour, flavour and a touch of elegance. Some flowers have an intense flavour, so use them carefully when adding to your greens.
Here is the list of edible flowers that you can incorporate into your day-to-day recipes:
These spring flowers are attractive yellow-orange blossoms that are both edible and tasty to eat. Initially, the taste of the flower is sweet, but as you chew the flower, it becomes hot and spicy like a radish. Due to its peppery flavour, you can stuff flowers and add leaves to any type of green salads, soups or sandwiches.
Recipe: Tomato Nasturtium Salad Recipe
Calendula blossoms are bright daisy-like flowers that are used to add colour to rice and other dishes. However, they is most commonly known for their medicinal properties. For centuries, calendula flowers have been added to topical ointments and teas to treat burned or injured skin, ulcers, muscle pains and more. Moreover, the tangy, peppery blossoms can also be enjoyed simply as a salad garnish.
Recipe: Raw Calendula Beauty Bars
Basil flowers have a strong licorice scent, and they come in a variety of colours. The bright green leaves are tastier than the flowers, but they may start losing their essence once blooming begins. But you can still eat the flowers. You can use them to garnish your salad or pasta or to make a delicious herbal vinegar.
Recipe: Basil Flower Vinegar
Chive blossoms are pretty, light purple, aromatic flowers that have a delicate flavour of onion and garlic. You can use them either to garnish a dish or can toss them into all kinds of salad recipes.
Recipe: Chive Blossom Tempura Salad
Fennel blossoms have velvety, beautiful dark green leaves and umbrella-shaped clusters of yellow flowers. They usually appear in midsummer and have a warm, aromatic, anise scent. You can use fennel blossoms in making spices, oil, and vinegar infusions. These beautiful flowers attract bees and butterflies as well as add flavour and colour to your favourite meals.
Recipe: Fennel Salad with Lemon and Mint
Stronger in flavour than the leaves, the flowers of dill are primarily used to flavour dill pickles. You can also use the flowers in salads, soups and to garnish drinks. These flowers may not have a pretty appearance, but their aroma will surely make your mouth water.
Recipe: Tomato Salad with Dill Flowers
Arugula flowers have pretty crepe paper-like white petals with burgundy stripes and veins. The flowers are pungently peppery, but they offer quite a flavourful punch. You can sprinkle them on top of green and grain salads, float a few on top of cold spring or summer soup, or fold them into a frittata.
Viola or sweet violets are one of the most beautiful spring flowers. Lovely deep violet flowers and broad, heart-shaped leaves are certainly a feast for the eyes. Besides their pretty looks, they are best known for their medicinal purposes. Just two leaves of sweet violets will satisfy your daily requirement for vitamin C. In addition to their medicinal uses, you can incorporate them in several culinary concoctions. You can add flowers to salads, soups, sautés, or can also make elegant cake decorations.
Recipe: Sweet Violet Velly (Jelly)
So, go ahead and add these blooming treats and upgrade your meals into something spectacular!