Easy Recipes Featuring Edible Flowers

Edible flowers are a delightful way to add color, flavor, and texture to your meals. From garnishing salads to infusing drinks, these flowers can elevate both your culinary presentation and taste. Here’s a guide to some easy recipes that incorporate these beautiful blossoms.

1. Flower-Infused Water

Infused waters are refreshing and easy to make. Edible flowers like lavender, chamomile, or rose petals can add a subtle fragrance and color to plain water.

Ingredients:

• 1-2 tablespoons edible flowers (lavender, chamomile, or rose petals)

• 4 cups cold water

• Ice cubes (optional)

Instructions:

1. Wash the edible flowers thoroughly.

2. Place the flowers in a jug and pour the cold water over them.

3. Refrigerate for 2-4 hours to allow the flowers to infuse their flavors.

4. Serve with ice cubes for extra chill. You can also garnish with lemon slices or mint for an added flavor boost.

2. Edible Flower Salad

An edible flower salad is perfect for a light, fresh, and visually appealing dish. Try using flowers like nasturtiums, pansies, and marigolds, which have a peppery or mildly sweet flavor.

Ingredients:

• Mixed greens (spinach, arugula, lettuce)

• 1/2 cup edible flowers (nasturtiums, pansies, marigolds, violets)

• 1/4 cup crumbled goat cheese (optional)

• 1/4 cup nuts (walnuts or pecans)

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar or lemon juice

• Salt and pepper to taste

Instructions:

1. Wash and dry the greens and flowers gently.

2. In a large bowl, combine the greens, edible flowers, goat cheese, and nuts.

3. Whisk together the olive oil, balsamic vinegar or lemon juice, salt, and pepper.

4. Drizzle the dressing over the salad and toss gently. Serve immediately!

3. Lavender Lemonade

Lavender adds a floral note to the traditional lemonade, making it perfect for hot summer days.

Ingredients:

• 1 tablespoon dried lavender flowers (or fresh if available)

• 1 cup hot water

• 1 cup freshly squeezed lemon juice

• 1/2 cup honey or sugar (adjust to taste)

• 3 cups cold water

• Ice cubes

• Lemon slices (for garnish)

Instructions:

1. Steep the lavender in hot water for about 10-15 minutes.

2. Strain the lavender infusion into a pitcher and discard the flowers.

3. Add the lemon juice, honey (or sugar), and cold water to the pitcher. Stir until the sweetener dissolves.

4. Chill the lemonade in the fridge and serve over ice, garnished with lemon slices.

4. Rose Petal Jam

Rose petals are fragrant and can be used to make a simple, aromatic jam. This is a lovely way to preserve the taste of roses.

Ingredients:

• 1 cup rose petals (preferably from unsprayed roses)

• 2 cups sugar

• 1/2 cup water

• 1 tablespoon lemon juice

• 1 tablespoon pectin (optional)

Instructions:

1. Wash and chop the rose petals.

2. In a saucepan, combine rose petals, sugar, water, and lemon juice.

3. Bring to a simmer, stirring often, until the petals soften and the mixture thickens, about 20-30 minutes.

4. If using, add the pectin and stir to combine. Let the mixture simmer for another 5 minutes.

5. Pour the jam into sterilized jars and let it cool before sealing. This jam pairs wonderfully with toast, scones, or even desserts.

5. Fried Squash Blossoms

Squash blossoms are delicious when stuffed and fried. This savory dish can be an appetizer or side dish.

Ingredients:

• 8-10 squash blossoms (male blossoms preferred)

• 1/2 cup ricotta cheese

• 1/4 cup grated parmesan cheese

• 1 egg (for egg wash)

• 1/2 cup flour

• Salt and pepper to taste

• Olive oil for frying

Instructions:

1. Gently wash the squash blossoms and remove the stamens from the inside.

2. Mix ricotta cheese, parmesan, salt, and pepper in a small bowl. Carefully stuff each flower with the cheese mixture.

3. Heat olive oil in a skillet over medium heat.

4. Dredge each stuffed blossom in flour, then dip into the beaten egg.

5. Fry the blossoms for about 2-3 minutes on each side, or until golden brown and crispy.

6. Serve hot as an appetizer or side dish, and enjoy!

6. Edible Flower Ice Cubes

These are an easy and fun way to add color to your drinks. Perfect for cocktails, iced tea, or lemonade.

Ingredients:

• Edible flowers (violets, pansies, lavender, rose petals, etc.)

• Water

Instructions:

1. Gently wash the flowers to remove any dirt or pesticides.

2. Fill ice cube trays halfway with water.

3. Place one or two flowers into each ice cube compartment.

4. Fill the trays with more water to cover the flowers.

5. Freeze for several hours or overnight.

6. Use the flower ice cubes to add a beautiful touch to your drinks!

7. Chamomile Tea

Chamomile is a soothing flower, often used to make calming tea. It’s a simple and comforting recipe.

Ingredients:

• 1-2 tablespoons dried chamomile flowers (or fresh if available)

• 1 cup boiling water

• Honey (optional)

Instructions:

1. Place chamomile flowers in a tea infuser or directly into a teapot.

2. Pour boiling water over the flowers and let steep for 5-10 minutes.

3. Strain out the flowers and serve with honey for sweetness if desired.

Best florist tips

Edible flowers can turn ordinary dishes into something special with minimal effort. Whether you're using them to infuse water, garnish a salad, or create an aromatic dessert, these flowers add a unique twist to your culinary repertoire. Just ensure you're using flowers that are safe to eat and free of pesticides. Happy cooking and flower foraging!