Edible Flowers Straight From Your Garden
As well as decorating a room with flowers, did you know you can also use them to decorate your food? Edible flowers are getting increasingly popular and can be used in everything from cocktails to salads and desserts. The Victorians even thought them to have body-cleansing properties as well as being attractive garnishes. Scroll down to find out which flower would work best at your dinner parties this summer...
BACHELOR'S BUTTONS 'CORNFLOWER'
This flower is a garden classic and easy to grow, pollinator-friendly, and a great choice for gardening newbies. Plants will flower over a long period of time if its harvested regularly. They have a slightly sweet to spicy, clove-like flavour and goes well in salads or egg dishes as a pretty garnish.
The cornflower dislike to be transplanted and they are cold-tolerant, so direct seed them into the garden in fall or early spring.
Nasturtium flowers have a wonderful peppery flavour and make an incredibly gorgeous and delicious addition to salads. They also can be used to decorate cupcakes (and cakes). Cut the flowers in the cool morning or evening just before use. They can be stored for a few hours in plastic bags in the fridge if needed.
These lovely flowers does well mixed into egg dishes, including quiche and frittatas, as well as salads. Whole florets can be frozen into ice cubes to add colour to summer drinks. You can also dry petals in a well-ventilated area away from sunlight to save in jars for winter use.
Honeysuckle is most often used to make tea or as a fragrant, flavourful syrup. You can use the syrup to sweeten iced tea, lemonade, yoghurt and sorbet or as a sugar replacement in quick bread recipes. White the honeysuckle flower and its nectar are perfectly safe to eat, note that the berries of some varieties may be toxic in ingested in large quantities.
Pansies are very versatile and can be used sprinkled over salads or any dish to add some colour. You can also learn to make candied pansy flowers for exquisite cake garnishes, or just use fresh florets as decoration. Pansies have a very fresh, salad-like flavour and goes well with most dishes and desserts.
Marigolds have been used as a stand-in for saffron, and they make a colourful addition to omelettes, rice, and soups. Edible marigold flowers are said to taste either mildly citrusy to subtly spicy to, well, like a marigold.