I thought I would bring you something a little bit different this week as everything has changed yet again and we have some more time at home. I’ve noticed a trend for using flowers in food and although I love to see them in my glorious bouquets, seeing them garnishing anything from risottos to cakes is also exciting for me as a florist.
It is becoming more common to find them in restaurant dishes, both visually very appealing and also delicious, we are seeing them more and more when we dine out. Cooks of all experience levels are looking for ways to include the beauty and unique flavours of flowers to a variety of dishes. Here are some simple ways to start experimenting with this colourful and flavourful ingredient, perfect for having a go yourself while the restaurants are shut, although some flowers may be harder to get hold of over the winter months.
Top Tip! Make sure the flowers are both edible and grown without the use of pesticides. Not all flowers can be eaten, some may taste bad, but others are potentially poisonous. If you are unsure about a flower, consult an informational book or a person who knows about herbs and flowers. Always wash the flowers gently in cool water before use.
Garnish
A common way to introduce the use of edible flowers is through garnishes and salads. Be careful, not all flowers used as garnishes at restaurants can be eaten. Violets and pansies are good for both, and the entire flower can be eaten. They add both color and a light, slightly sweet flavour. Hibiscus and hollyhock make a delightful garnish for dishes and have a light flavour as well.
Add a flower as a garnish to drinks in a similar manner to adding mint sprigs. Remember to use the petals or flowers only since the stem may be bitter. Freeze small petals in ice for interesting ice cubes, this is a brilliant way to make your gin and tonic look extra special.
Fried or Stuffed
The flowers of vegetable plants are not commonly considered when thinking about edible flowers. Squash flowers are particularly good when given a light cornmeal batter and fried. One of my favourite Greek dishes is stuffed courgette flowers, absolutely delicious and really making use of the parts of the plants you would usually discard. Use the same techniques as frying okra or fish. Other vegetable flowers, such as produced by okra and broccoli, add unique flavours to stir-fried vegetables and meats.
Tulips hold their shape well and are ideal for stuffing. Use a traditional bread stuffing or a flavourful stuffing designed for squash or peppers. The head of the flower holds its shape well both during the stuffing and baking process. Their light, almost pea-like flavour adds a nice touch to the flavours in the stuffing.
Other Uses
Edible flowers are ideal for jams or jellies and candies. Sweet flowers, such as elderberry and violet, can be made into preserves that are both flavourful and colorful. Both are also easy to turn into candies; lightly coat the petals with egg whites, dip them in sugar, and then allow them to dry.
Teas and wines are another historical use. Chamomile and jasmine teas are made from the flowers of their respective herbs. Dandelion wine is easy to make and a good way to make use of the prolific flowers. Lavender flowers make an incredible sleepy tea.
So there you have it, some lovely and unusual ways to use flowers in food. Delicious, pretty and waste free. At a time when we are trying to save the planet, using every part of the plant seems like a great way to minimise waste and air-miles on our food.
