Edible Flowers

Garnishes are commonplace in all restaurants so why not introduce them in your home cooking, too? A sprig of something here or a sprinkling of something there can add a memorable flourish to your dish. For an impressive finishing touch you should place a few of these Edible Pansies flowers on top of your meal and watch your guests’ amazement when they see the purple, yellow and orange garnish edible flowers.

Edible flowers are the new rage in haute cuisine

After falling out of favor for many years, cooking and garnishing with flowers is again in vogue.  Flower cookery has been traced back to Roman times, and the Chinese, Middle Eastern, and Indian cultures.  Edible flowers were especially popular during Queen Victoria’s reign in the Victorian era.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance.  The secret to success when using edible flowers is to keep the dish simple, do not add too many other flavors that will overpower the delicate taste of the flower.

Some Common Types of Edible Flowers

Begonia – Tuberous begonias and Waxed begonias. The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish.  Stems, also, can be used in place of rhubarb.

Calendula (Calendula officinalis) – Also called Marigolds.  A wonderful edible flower.  Flavors range from spicy to bitter, tangy to peppery.  Their sharp taste resembles saffron (also known as Poor Man’s Saffron).

Carnations (Dianthus caryophyllus – aka Dianthus) – are steeped in wine, and candy and used for cake decoration.  To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower.

Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow, and orange.  They range in taste from faint peppery to mild cauliflower.  They should be blanched first and then scatter the petals on a salad.

Clover (Trifolium species) – Sweet, anise-like, licorice.  White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea.  It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea.

Cornflower (Centaurea census) – Also called Bachelors button.  They have a slightly sweet to spicy, clove-like flavor.  Bloom is a natural food dye.  More commonly used as a garnish.

Hibiscus (Hibiscus rosa-Sinensis) – Cranberry-like flavor with citrus overtones.  Use slightly acidic petals sparingly in salads or as garnish.

Hollyhock (Alcea rosea) – Very bland tasting flavor.

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible.  NOTE: Berries are highly poisonous – Do not eat them!

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They are also great for drinks, soups, desserts, or salads.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant.  Very fragrant, and slightly bitter.  Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) – Small flowers, white to yellow are delightfully fragrant and have a honey-like flavour.  NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold is use as a substitute for saffron.  Also great in salads as they have a citrus flavor.+

Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors.  Nasturtiums rank among the most common edible flowers.  Blossoms have a sweet, spicy flavor similar to watercress.  Stuff whole flowers with savory mousse.  Leaves add a peppery tang to salads.  Pickled seed pods are a less expensive substitute for capers.  Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pineapple Guava (Feijoa sellowians) – The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) – Also known as Cowslip.  This flower is colorful with a sweet, but bland taste.  Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a glass of wine.

Marjoram (Origanum majorana) – Flowers are a milder version of a plant’s leaf.  Use as you would the herb.

Mint (Mentha spp) – The flavor of the flowers is minty, but with different overtones depending on the variety.  Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) – A milder version of f plant’s leaf. Use as you would the herb.

Rosemary – Milder version of leaf. Fresh or dried herbs and blossoms enhance the flavor of Mediterranean dishes.  Use with meats, seafood, sorbets, or dressings.  Lemon Rosemary Chicken

Sage (Salvia officinalis) – The flowers are violet-blue, pink, or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops.  Flowers have a more subtle sage taste than leaves. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) – The flavor of the flowers is somewhat hot and peppery and similar to thyme.