Are you looking to brighten up your summer drinks, salad dishes, desserts, then look no further than edible flowers? Edible flowers add colour, texture and flavour to many dishes, aswell as oils and butters.
Did you know you can grow your own edible flowers? These can be grown from early spring to late autumn. Why not encourage Children to take an interest in growing edible flowers and then preparing the food with the flowers?
Home grown edible flowers are the best, as the are free from pesticides, here are a few of our favourites;
Alpine pinks (Dianthus) – a clove-like flavour ideal for adding to cakes as flavoured vinegars and oils
Bergamot (Monardia didyma) – a strong spicy scent, makes good tea and compliments pasta, rice and bacon!
Chrysanthemum (Chrysanthemum) – petals flavour and colour cream soups, fish chowder and egg dishes
Daisy (Bellis perennis) – does not have a strong flavour, but the petals are a pretty garnish for cakes and salads
Elderflower (Sambucus nigra) – commonly used to make wine and cordials, or why not place in a muslin bag to flavour tarts and jellies but please remember to remove before serving. Have you ever tried Elderflowers dipped in batter and deep fried?
Hibiscus (H. rosa-sinensis) – a beautiful flowers, refreshing citrus-flavoured tea
Lavender (Lavandula augustifolia) – flavoured sugar, honey or vinegar can be used to in cakes and biscuits also, have you ever used sprigs to compliment roast pork, lamb and chicken?
Nasturtium (Tropaeolum majus) – brightly-coloured, peppery flowers are good in salads and pasta dishes or just as a pretty topping for cupcakes!
Primrose (Primula vulgaris) – decorate cakes with crystallized or fresh primrose or cowslip flowers. These can also be frozen in ice cubes
Rose (Rosa) – all roses are edible with the more fragrant roses being the best. Petals can be crystallized, used to flavour drinks, sugar and even icing for cakes.
Scented geraniums (Pelagonium) – the flowers are milder than leaves and can be rozen in ice cubes for summer cordials
Sunflower (Helianthus annuus) – Petals can be used in salads or stir fries, blanch whole buds and serve with garlic butter.