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Edible FlowersMany of us have looked at flowers in a salad and thought don’t they look pretty, and have left politely on the side of our plates.
Well I can confess, I have done that, but not now. There are a number of wonderful plants that have flowers that are quite delicious. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavours that will over power the delicate taste of the flower.
You can easily toss edible flowers into a salad, sprinkle them over pasta, add to hot or cold herbal or fruit teas, and even put them in your sandwiches.
Edible Flowers:
Borage – A herb with pretty star shaped blue flowers.
Taste: Similar to cucumber, fresh cool flavour, not over powering.
Use: The open flowers. Add to salads, pastas and fritters.
Borage has been used for centuries in cooking. You can crystallise the flowers and use them as cake decorations.
Chive Flowers – Fluffy shell pink flowers.
Taste: A delicate onion flavour. Use the young pink flowers once they open.
Use: Add to salads and cold soups.
Courgette Flowers – bright sunny yellow flowers.
Taste: A soft peppery taste, with a hint of melon.
Use: Add to pasta as a garnish, or deep fry in a light batter.
Daylilies – A range of colours from crisp white to deep purples.
Taste: The taste is often likened to a cross between green beans and asparagus with a peppery after taste.
Use: Add the flowers to salads, rip the petals apart. Chop the unopened flower buds into salads and stir frys, or pasta. You can use in Desserts as the base to Sorbets. See below for recipe.
Lavender - Rich lavender purple flowers of the English lavender are hard to beat.
Flavour: A rich and heady taste similar to the fragrance.
Use: Add a little to baking such as shortbread, biscuits and muffins, the flavour is very strong, so be careful.
Nasturtiums – Flowers range from bright oranges to clean reds and yellows.
Flavour: A classic peppery taste, with a hint of spice.
Use: Add to omelettes, sandwiches, salads and pastas. Lovely with fish dishes.
Marigolds – Brilliant yellows and vibrant orange flowers.
Flavour: An Indonesian flavour similar to saffron.
Use: Add to savoury dishes such as risottos, pastas and scrambled eggs.
Pelargoniums – Classic pink and purple flowers are very attractive.
Flavour: Can vary from variety but in general the taste is crisp piney flavour.
Use: Add to jams and jellies for flavour. Use in tossed salads.
Rosemary – Clean pale and dark blue flowers, very aromatic.
Flavour: A soft rosemary flavour similar to the leaves.
Use: Toss into a fresh salad at the last minute. Pound with sugar and add to a cream or fruit puree.
Rose Petals - A rainbow of colours can be used. Choose smaller flowers, so the petals won’t bruise as much.
Taste: A soft delicate musky flavour, similar to Vanilla.
Use: Add to jams and jellies.
Violets – Lavender blue flowers and dainty pink and white look lovely on any plate.
Taste: A fresh carrot type flavour with a rich aroma.
Use: Add to salads, desserts and fruit salads.
Daylily Sorbet:
A delicious dessert for the most discerning palate.
Recipie from Sophie Ross, formerly from the
well known Governors Bay Caf�, Banks Peninsula.
1 litre water
500 g sugar
Juice of one lemon
Petals from a selction of 15 daylilies
50 ml Gin
5 egg whites
200 g castor sugar
Place the water, first measure of sugar and lemon into a pan. Bring to the boil and simmer until it has reached a syrup consistancy. Cool to room temperature. Prepare daylilies by removing the stamens. Petals must be in full bloom and crisp. Blend petals with sugar syrup. Add gin and freeze. Make a meringue mixture by whipping egg whites and caster sugar to a soft peak. Take syrup out of the freezer and allow to soften. Blend with the meringue. Pour into a container and refreeze. Serve in frosted glass goblets with fresh fruit and daylilies to garnish. The sorbet also makes a refreshing accompaniment to flans and other desserts.
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