More than just for looks
Although you may be accustomed to seeing flowers only as decorations, edible flowers have many uses; from aperitif to after-dinner drinks and everything in between.
Beyond the beauty of a flower on a plate, edible flowers can be used as flavor components in many dishes. They add extra layers of flavor and aroma to culinary dishes with intriguing variations among them. Some taste sweet, while others are sour. Some are savory, while others are bitter. The sweet borage flower, herbal lavender bloom, and peppery Nasturtium, for example, each add a subtle nuance to a dish. Edible flowers can offer a unique burst of flavor and color to many dishes, including soups, salads, sauces, beverages, entrées, and desserts. No matter which edible flowers you use, they all add visual appeal and flavor to creative dishes.
Additionally, many edible flowers are nutritious and contain potent antioxidants and anti-inflammatory compounds. Today, innovative chefs garnish their food with flower blossoms for a touch of elegance. However, the concept of using fresh edible flowers in cooking is not new. Cooking with flowers has been traced back to Roman times and the Chinese, Middle Eastern, and Indian cultures.
Be aware that not all flowers are edible. Use only organically grown flowers and only the edible parts of those flowers.
Greenhouses offers a year-round edible flower selection complementing dishes throughout the seasons.
All marigold flowers are edible (including calendula, also known as pot marigold)—but not all marigold flowers are tasty. For best flavor, use Tagetes Patula (French marigold), Tagetes Tenuifolia (Gem marigolds), or Tagetes Lucida (Mexican mint marigold).
Pull flowers apart to consume the colorful petals (remove any green or white parts). Add petals to salads, stir-fries, or quiche. Marigold petals look festive, frozen in ice cubes or crumbled onto homemade ice cream, strawberry shortcake, or smoothies.
Calendula (Calendula officinalis) is known as the “poor man’s saffron,” Their sharp taste does resemble saffron when it is sautéed in olive oil to release its flavor. Uncooked marigold petals have a more subtle, slightly spicy taste and add a yellow tint to soups, spreads, and scrambled eggs. Only the petals are edible.
Potato Salad with Marigold Petals
4 servings
1 ½ pound small potatoes, boiled and cut in half
½ cup chives, chopped
½ cup parsley, chopped
¼ cup marigold petals
¼ cup lemon juice
¾ cup olive oil
Salt and pepper to taste
In a medium mixing bowl, combine potatoes, chives, parsley, and marigold petals.
In a small bowl, mix lemon juice, olive oil, salt, and pepper.
Pour dressing over potatoes and mix well.
Nasturtiums Tropaeolum majus
Both the leaves and flowers of Nasturtium are edible and can be used either cooked or raw. They come in varieties ranging from trailing to upright. The flowers come in wonderful orange, red, or yellow colors. The leaves are round and reminiscent of water lily pads.
Nasturtiums rank among the most common edible flowers, with a sweet, peppery, slightly spicy flavor profile, similar to watercress. The blossoms themselves are a little milder than the leaves, but the leaves are tender enough to be used in salads or blended into a pesto.
Both blossoms and leaves are versatile and nutritious, containing various minerals and health-promoting compounds with antioxidant and anti-inflammatory effects.
The brightly colored, eye-catching Nasturtium makes a vibrant garnish for cheese boards, cocktails, and everything from appetizers to desserts.
Chilled Nasturtium Sauce
4 Servings
1 cup Mayonnaise
2 tablespoons Mustard
3 tablespoons Chopped Capers
3 tablespoons Chopped Nasturtium (blossoms and leaves)
In a mixing bowl, combine all ingredients. Chill.
Served with seafood, cold cuts, or vegetables.
Pear and Nasturtium Soup
6 servings
4 Medium Pears, cored and sliced
3 ½ Cup Chicken Stock
1 Cup Nasturtiums (blossom and leaves)
½ Cup Heavy Cream
1 Tablespoon Lemon Juice
Place the pears and chicken stock in a saucepan. Simmer for about 15 minutes. Add Nasturtium, heavy cream, and lemon juice. Bring it up to a simmer. Blend in a food processor or blender. Add salt to taste. Reheat and serve with croutons and if you like, sprinkle blue cheese on top.