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Certain flowers arent just pretty to look at.
(There are many, but not all are meant to be consumed.)
Erin Bunting is an edible flower and expert and co-founder of The Edible Flower, an Ireland-based supper club, organic smallholding, and cooking and growing school. She is also the author of the cookbook “The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers.”
To help, Bunting shares her top 10 favorite flowers to use in the kitchen.
Borage
Borages are blue, star-shaped flowers with a flavor reminiscent of cucumber.
Flavor:Mild cucumber taste
2.
Calendula
Calendula, or pot marigold, range in colors from orange and yellow to pink and cream.
(For instance, she adds their petals to her omelets.)
you’ve got the option to press the flower petals to decorate cakes, too.
Flavor:Peppery taste when fresh; umami taste when dried
3.
When using the flower in food, it imparts a mild clove-like flavor to both savory and sweet fare.
In addition to these, Bunting mentions you could use dried cornflower petals in herbal tea.
Erin Bunting is an edible flower and expert and co-founder of The Edible Flower, an Ireland-based supper club, organic smallholding, and cooking and growing school. She is also the author of the cookbook “The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers.”
Flavor:Mild, clove-like taste
4.
Before they were grown for their blooms, says Bunting, they were actually grown for their edible tubers.
She adds that they taste like celery, with a nutty flavor.
Flavor:Celery-like taste
5.
Flavor:Reminiscent of warming spices and cloves
6.
She also recommends dipping them in tempura batter and deep-frying to make fritters.
Flavor:Floral and fruity taste
7.
Bunting recommends trying to roast protein, like chicken or lamb, with lavender.
you could also use the leaves to make pesto or salsa verde.
Bunting also suggests pickling the flowers green seed pods, which can stand in as an alternative to capers.
Flavor:Peppery taste
9.
Roses
A rose by any other name would taste just as sweet, whether in savory or sweet dishes.
Bunting says that all roses are edible, but she prefers wild hedge-grown varieties, like Rosa rugosa.
Flavor:Tastes like they smell
10.
Violas
Cheerful and charming, cool-weather violas are edible, just like their siblings, pansies.
While there are plenty of varieties to choose from, most usually taste something like lettuce, says Bunting.
She adds that you’re free to also press the individual flowers to dress up desserts.
One of the simplest ways is to use them as a decorative garnish.
Flowers also have their place in desserts, whether as a garnishoras an ingredient.
You might also want to consider purchasing flowers that are grown organically.
Another tip from Bunting?
Try and find a local seller.
If youre using [flowers] fresh, they dont ship wellthey do need to be kept cool.
The fresher things are dried, the more flavor you get, she says.
Alternatively, think about growing your own flowers.
Can you forage your own flowers?
When foraging for flowers, Bunting adds that youll also want to be mindful ofwhereyoure picking.
Avoid picking them from private gardens or parks with strict regulations without permission.
Youll also want to avoid picking flowers from where people are walking a lot of dogs.
Once theyre pressed, you’re free to use the pressed flowers to decorate cakes or biscuits.
For longer-term preservation, Bunting suggests turning your flowers into a syrup.
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