Flower Power in Food
Here's some info on flowers you can use in your cooking to make spring meals extra special.
Spring is very definitely here, so why not celebrate the beginning of May by discovering how you can bring flowers into your cooking? Yes, you heard right - flowers! Kids will love it for the fun of the preparation and it may just add romance and drama to your meals...
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Secretts, a farm in Surrey which supplies flowers to the restaurant trade, say they've recently seen an increase in demand for edible flowers – so you'll be joining the top chefs if you give flowers a try! Many of them are edible, as long as they haven't been sprayed with chemical pesticides.
Petal Platters
To use them, the Royal Horticultural Society advises that you first check them for insects and rinse them under running water, before patting them dry with a kitchen towel. They keep well in a plastic bag stored in the salad compartment of your fridge.
As for choosing recipes, author and culinary historian Linda Stradley says: "The secret to success is to keep the dish simple." She advises against adding too many other flavours to a dish because these are likely to overpower the delicate taste of the flower.
Here are a few edible flowers and their uses:
| Flowers |
Recommendations |
| Carnations |
Pretty as a cake decoration, these flowers can also be added to salads. Cut the sweet-tasting petals away from the bitter white base before use. |
| Chrysanthemums |
Tasting either tangy or slightly bitter, these have the advantage of being available in a wider range of colours. Put them in boiling water for a couple of minutes to blanch them, or simply scatter the petals on salads. |
| Dandelions |
These are the cheapest option! They're pleasantly sweet when picked young and can be used raw or steamed. Simply strew petals over rice like confetti! |
| Fuchsia |
Although edible, these are best used as a garnish because they don't have a distinct flavour. Use them to add a touch of elegance. |
| Marigolds |
These vary in flavour, ranging from spicy to bitter, tangy to peppery. Their pretty golden petals can be sprinkled on soups, pasta or rice dishes and salads. They can also be used to add a yellow tint to soups and scrambled eggs. |
| Nasturtiums |
With their delicious, peppery flavour (a little like a radish but even sweeter and tangier), these can be added to a low fat cream cheese dip, stuffed with guacamole (if you can spare the POINTS® values!) or used to season pork tenderloin. |
| Roses |
Tasting sweet, minty or even spicy, these can be used in a variety of ways. Try mixing crushed, dried Damask rose petals with cumin seeds and nutmeg, and stirring through couscous. Alternatively, use miniature flowers to decorate desserts, or sprinkle large petals on salads. |
| Tulips |
The petals taste like sweet lettuce or fresh baby peas but need to be used with care because some people reportedly have a strong allergic reaction to them. Linda Stradley advises you to hold off eating them if touching them causes a rash or numbness. |
For dessert, perhaps try one of the online recipes involving flowers, such as Flower Fairy Cakes or Gooseberry Fool, which involves cooking the flower head along with the fruit.
To add a touch of glamour to your drinks freeze small flowers in ice cubes. Alternatively, splash a little rose water into mineral water to produce a pre-bedtime drink which the Egyptians apparently believe will produce happy thoughts!
Always ensure the variety of flowers you're including in your meals are suitable for consumption. If in doubt, contact the Royal Horticultural Society.
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