Flowers look beautiful on a table, but they also go well as part of a dish. Blogger Adriana Martin of AdrianasBestRecipes.com, shares some tips on cooking with flowers.
Cooking with flowers is simple, depending on your dish. “Flowers should compliment the flavors, some varieties include tasty flowers and others have a bitter taste,” explains Adriana. “I recommend you always taste your ingredients to ensure a good tasting dish.” Flowers can be used to create syrups and cooking sauces, and in infusions and salad dressings. They also complement salads and pastas.
Edible Varieties
Most often, flowers are associated with garnishes, but you can actually use them as an ingredient, and there are plenty to choose from. Lavender, orchids, citrus marigolds, violas, pansies, Johnny Jump Ups, hibiscus and rose petals are all edible. Many herbs and plants – basil, sage, cilantro, thyme, onions, chives, garlic, zucchini, tomatoes, onions – also grow flowers that can be used to add aroma and flavor to a recipe. Strawberries, guava and grapes also make the list.
Sample Dishes
Combine violas, pansies and Johnny Jumps Ups in a food processor, and mix with honey and water. The result is a violet syrup that you can add to ice cold lemonade. Rose petals are ideal for sauces for white meats, such as chicken, and also for desserts due to their sweet profile. Grind fragrant antique roses in the food processor with sugar and water, which yields a rose petal syrup that can then be mixed with vodka and crème de cacao to create a rose petal martini.
Toss up a traditional Italian salad by combining romaine lettuce, tomatoes, onions, cucumbers, basil leaves and black olives, and give it a twist by adding basil and onion flowers. Stuff zucchini flowers with cream cheese, cover in batter and then fry them. Lavender flowers can be incorporated into a potato gratin recipe, a roast and even flan.
Find the Right Flower
You can buy edible flowers at gourmet supermarkets in the produce aisle, or at farmers’ markets. For cooking, it’s best to use them when the petals are open and fresh. While they provide no nutritional value by themselves – much like condiments – flowers can add a fun, flavorful and colorful element to any dish.
