List of Edible Flowers & How To Use Them
I thought you might find a list of edible flowers & how to use them useful
Flowers can bring not only beauty and variety but also added nutrition to your meals. Dandelions, angelica, rose petals and lavendar are all edible. Here are some important tips to remember when cooking with edible flowers, followed by some unique recipes to get your started cooking with edible flowers.
Before you bring the aroma and flavour of flowers into your kitchen, these tips are a must.
1. Be able to POSITIVELY identify any flowers.
2. Be sure that any flowers you plan to consume have been grown in a healthy environment and are free of chemicals.
list of edible flowers
A List of Edible Flowers & How To Use Them
Now let’s get cooking from our list of edible flowers
The Angelica flower has a delicate, sweet flavor somewhat remindful of celery. The stems and leaves are both edible and are best consumed in spring.
Uses for Angelica:
Angelica can be chopped and added to sauted onions or squashes. Angela can also be added to butter to create an Angelica butter that is perfect for baking or pan cooking fish.
Simply soften a stick of butter and add a tablespoon of finely chopped Angelica leaves and teaspoon of chopped garlic. Place the mixture on wax paper and refrigerate for 10 minutes. Then roll the wax paper and fashion the butter into a log. It can be frozen and sliced off as needed.
Lavender is known for its’ aromatherapy qualities that encourage relaxation and improve sleep. It is also edible.
Uses for Lavender:
Rubbed into a fine powder, lavender can be mixed with ground thyme and rosemary to make an interestingly flavorful dry rub to spice pork, lamb or chicken. It’s worth trying!
Lavender has also become a popular ingredient in ice cream.You’ll need 2 cups of heavy cream, 1 cup of half and half, 1 cup of honey, 3 eggs, 1/8 teaspoon of salt and 2 tablespoons of FINELY GROUND lavender flowers. Use a wooden spoon for stirring.
In a large saucepan add cream, half and half, honey and lavender to a slow boil. Stir, remove from heat, cover and let sit for 30 minutes. Pour the mixture through a fine sieve to remove lavender petals. The flavor will have been absorbed. Return the mixture to the saucepan and heat to slow boil again. Whisk together eggs and salt into a large, heat safe bowl. Pour the cream mixture in slowly and continually whisk. Return the saucepan and heat again on medium and stir often for about 5 minutes.
You’re almost done! Pour into a clean bowl and let cool completely. Stir once again, cover and chill in refrigerator for three hours. Transfer ice cream into ice cream freezer and follow directions. Transfer to an airtight container to freeze. You should end up with a quart of smooth, delicately flavored ice cream.
Dandelions are plentiful and have more iron and calcium than spinach! They are high in beta carotene and vitamins B, C and D. Dandelions are best in spring and will have a better flavor when picked smaller.
Uses for Dandelions:
Dandelions make a colorful and nutritious addition to salad greens and are also tasty fried.
You’ll need 2 cups of dandelion heads without any stem. The stem is very bitter. You’ll also need 1 egg, cup of milk, 1 cup of seasoned flour and 1 cup of olive oil.
Wash and dry dandelions. Heat olive oil in a frying pan. Beat together egg, milk and seasoned flour. Dip each head into the batter using tongs and drop into oil only after it is hot. Fry to a golden brown and place on paper towels. Add salt and pepper to taste. Enjoy hot!
You might also like a peek at my post on dandelion tea benefits
Nasturtiums can be found and eaten spring through fall. They are high in vitamins A and C.
Uses for Nasturtiums:
The cream, yellow, orange and red blooms add lots of colour and a sweet but spicy flavour to salads. Add nasturtiums to your favourite lettuce, spinach or even pasta or egg salads for their color, flavor and nutrition. They are also a nice accompaniment to a cheese tray.
“As rose by any other name couldn’t be sweeter,” unless of course, it was candied!
Candies Rose Petals:
Be sure to use homegrown, chemical-free rose petals. Wash and gently dry petals and clip away any white tips because they are bitter. Heat cup of water and slowly add in one cup of sugar and bring to a boil. Pour into a bowl and dip rose petals using tweezers or tongues when the syrup begins to firm. Allow to dry on waxed paper that is sprinkled with sugar to reduce sticking.
Candied rose petals are an elegant way to decorate special cakes or desserts or simply place a finger bowl full out for each guest as an after-dinner treat.
Flowers can be much more than a centrepiece. Bring added nutrition, colour and new flavours to your table by cooking with edible flowers.
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