Edible Flowers

Edible Flowers

Embracing the Beauty and Flavour of Edible Flowers

Edible flowers add a touch of elegance, colour, and flavour to culinary creations, elevating dishes from ordinary to extraordinary. Beyond their aesthetic appeal, these blooms offer a delightful array of tastes and textures, making them a versatile and exciting addition to the kitchen.

Marigolds

Marigolds (Tagetes spp.) are more than just a cheerful addition to gardens; they are also a versatile and flavourful edible flower. Known for their bright colours and distinctive taste, marigolds can enhance a variety of culinary creations.

Use - Infusions: Marigold petals can be infused into oils, vinegars, and syrups, imparting their unique flavour and colour. These infusions can be used in dressings, marinades, and desserts.

Pansies

Pansies (Viola tricolor var. hortensis) are charming and versatile flowers known for their vibrant colours and striking patterns. Beyond their visual appeal, pansies are also edible, offering a mild, slightly sweet flavour that can enhance a variety of culinary dishes.

Use - Salads and Garnishes: Add pansy petals to salads for a pop of colour and a touch of sweetness. Whole blooms make beautiful garnishes for both savory and sweet dishes, adding an elegant touch to your presentation.

Nasturtiums

Nasturtiums (Tropaeolum majus) are beloved for their vibrant flowers and peppery flavour. These versatile plants are not only easy to grow but also entirely edible, from their bright blossoms to their spicy leaves and seeds.

Pesto and Sauces: Blend nasturtium leaves into pesto for a unique twist on the classic recipe. The peppery flavour adds a new dimension to pasta dishes, sandwiches, and dips.

 

 

Pansies