21/11/2022
Adding pops of colour to salads, fllowers have formed part of our diet for thousands of years.
Chinese cooks were experimenting with edible flowers as far back at 3,000 B.C.E. and the Romans used violets and roses in their food as well as lavender in sauces.
Top edible flowers include:
🌸 Cornflower – A sweet-to-spicy clove-like flavour.
🌸 Dahlia – Flavours range from water chestnut and spicy apple to carrot.
🌸 Hibiscus – Great addition to fruit salads or to make a citrus-flavoured tea.
🌸 Honeysuckle – Enjoy the nectar fresh, or use petals make a syrup, pudding, or a tea.
🌸 Magnolia – The young flowers can be pickled or used fresh in salads.
🌸 Nasturtium – Tasting peppery, like watercress, these make a lovely salad addition.
🌸 Pansy – Mild and fresh-tasting, they’re great in a green salad or as a garnish.
🌸 Rose – Lovely in drinks, fruit dishes, jams, and jellies thanks to its delicate fragrance.
🌸 Scented Geraniums– The flavours range from citrussy to a hint of nutmeg.
🌸 Cape Jasmine – Extremely fragrant, they’re ideal for pickling, preserving, and baking.