A Guide to Usual Edible Flowers

Edible flowers have been used in culinary traditions around the world for centuries, adding color, flavor, and a touch of elegance to dishes. Whether used as garnishes, infused into drinks, or incorporated into recipes, edible flowers can elevate your cooking and dining experience. Here’s a Bloom & Song Hong Kong Florist guide to some of the most common edible flowers, their flavors, and how to use them:

1. Nasturtium

- Flavor: Peppery, slightly spicy, and tangy.

- Uses: The leaves and flowers are edible. Use the vibrant orange, yellow, and red blooms to garnish salads, sandwiches, and appetizers. They also pair well with creamy cheeses and can be stuffed for a unique appetizer.

- Tip: The flowers are rich in vitamin C and add a pop of color to any dish.

2. Calendula (Pot Marigold)

- Flavor: Mildly tangy and slightly bitter, with a hint of saffron-like flavor.

- Uses: Often used as a saffron substitute, calendula petals can be sprinkled over soups, rice dishes, and salads. They also make a beautiful addition to baked goods like breads and muffins.

- Tip: The petals are known for their anti-inflammatory properties and are often used in herbal teas.

3. Pansies and Violas

- Flavor: Mild, slightly sweet, and grassy.

- Uses: These delicate flowers are perfect for decorating cakes, cupcakes, and salads. They can also be crystallized with sugar for a decorative dessert topping.

- Tip: Choose vibrant colors to make your dishes visually stunning.

4. Roses

- Flavor: Floral, sweet, and slightly fruity, with variations depending on the variety.

- Uses: Rose petals can be used to make syrups, jams, and desserts like Turkish delight. They also pair well with Middle Eastern and Indian dishes, such as rosewater-infused rice pudding.

- Tip: Ensure the roses are pesticide-free and remove the bitter white base of the petals before use.

5. Lavender

- Flavor: Floral, slightly sweet, and herbaceous with a hint of citrus.

- Uses: Lavender is commonly used in baked goods like cookies, scones, and cakes. It also pairs well with honey, lemon, and savory dishes like roasted meats or grilled vegetables.

- Tip: Use sparingly, as lavender can be overpowering.

6. Hibiscus

- Flavor: Tart and cranberry-like.

- Uses: Dried hibiscus flowers are often used to make teas, syrups, and cocktails. Fresh petals can be added to salads or used as a garnish for desserts.

- Tip: Hibiscus is rich in antioxidants and adds a vibrant red hue to beverages.

7. Borage

- Flavor: Mild cucumber-like flavor.

- Uses: The star-shaped blue flowers are perfect for garnishing salads, soups, and cocktails. They can also be frozen in ice cubes for a decorative touch in drinks.

- Tip: Borage flowers are rich in gamma-linolenic acid (GLA), a beneficial fatty acid.

8. Chive Blossoms

- Flavor: Mild onion flavor, similar to chives.

- Uses: The purple blossoms can be used as a garnish for salads, soups, and baked potatoes. They also make a flavorful addition to compound butter or cream cheese spreads.

- Tip: Separate the tiny florets for easier use in dishes.

9. Dandelions

- Flavor: Slightly bitter and honey-like when young.

- Uses: The flowers can be used to make dandelion wine, fritters, or tea. The petals can also be sprinkled over salads or used to infuse syrups.

- Tip: Harvest dandelions from areas free of pesticides and chemicals.

10. Elderflowers

- Flavor: Sweet, floral, and slightly musky.

- Uses: Elderflowers are commonly used to make syrups, cordials, and cocktails like elderflower champagne. They can also be used to flavor desserts like panna cotta or sorbets.

- Tip: Only the flowers are edible; the stems and leaves are toxic.

11. Squash Blossoms

- Flavor: Mild, slightly sweet, and vegetal.

- Uses: Squash blossoms are often stuffed with cheese or herbs, battered, and fried. They can also be added to quesadillas, pasta, or salads.

- Tip: Harvest male blossoms (those without a small fruit at the base) to avoid reducing your squash yield.

12. Violets

- Flavor: Sweet, floral, and slightly perfumed.

- Uses: Violets are often used to decorate cakes, pastries, and salads. They can also be crystallized with sugar or used to make syrups and liqueurs.

- Tip: The flowers are rich in vitamins A and C.

13. Chamomile

- Flavor: Sweet, apple-like, and floral.

- Uses: Chamomile is most commonly used to make tea, but the flowers can also be used to flavor desserts like cakes, cookies, and ice cream.

- Tip: Use fresh or dried flowers for a calming, aromatic addition to your recipes.

14. Carnations

- Flavor: Sweet and clove-like.

- Uses: Carnation petals can be used to flavor wines, syrups, and desserts. They also make a beautiful garnish for salads and cocktails.

- Tip: Remove the bitter white base of the petals before use.

15. Marigolds (Tagetes)

- Flavor: Citrusy, slightly spicy, and tangy.

- Uses: Marigold petals can be used to add color and flavor to salads, soups, and rice dishes. They are also used as a saffron substitute.

- Tip: Choose edible varieties like Tagetes patula or Tagetes tenuifolia.

Safety Tips for Using Edible Flowers:

1. Identify Correctly: Only consume flowers that are confirmed to be edible. Some flowers are toxic and should never be eaten.

2. Avoid Pesticides: Use flowers grown organically or specifically for culinary purposes. Avoid flowers from florists or garden centers, as they may be treated with chemicals.

3. Start Small: Introduce edible flowers gradually to ensure you don’t have an allergic reaction.

4. Remove Inedible Parts: Remove stems, pistils, and stamens unless they are known to be safe.

Edible flowers are a delightful way to add creativity and sophistication to your meals. Experiment with these common varieties to discover new flavors and elevate your culinary creations!