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When you think of flowers, cooking may not be the first thing that comes to mind. But edible flowers have been used in culinary traditions for centuries, adding both beauty and flavour to dishes. Today, they’re making a major comeback, especially among home cooks and foodies aged 25-40 who are looking to elevate their meals with a unique twist.
As a flower distributor, I’ve seen firsthand how edible flowers can transform an ordinary dish into something extraordinary, both visually and flavor-wise. Let’s dive into 10 edible flowers that can take your cooking to the next level!
1. Nasturtiums: A Peppery Punch
Flavor: Peppery, like arugula
If you’re looking for a flower that not only adds colour but also a burst of flavor, nasturtiums are a fantastic choice. Their bright orange, red, and yellow blooms are as beautiful as they are tasty, offering a peppery kick that’s similar to arugula.
How to Use Nasturtiums
- Sprinkle them over a salad for a splash of colour and a zesty bite.
- Garnish pasta or grain bowls to enhance both presentation and taste.
Personal Anecdote: The first time I tried nasturtiums, I added them to a simple green salad. I was blown away by how their peppery flavour complemented the fresh greens. It’s been my go-to edible flower ever since!
2. Pansies: Delicate and Versatile
Flavour: Mild, slightly grassy
Pansies are one of the most versatile edible flowers out there. Their mild flavor won’t overpower a dish, making them perfect for salads, desserts, and appetisers. And their variety of colours—from deep purples to bright yellows—adds a striking visual element to any plate.
How to Use Pansies
- Scatter pansy petals on top of a fruit tart for a delicate touch.
- Use whole pansies to garnish appetisers like crostini or cheese boards.
Wholesaler Insight: I’ve noticed more chefs and home cooks requesting pansies for their versatility. Whether you’re garnishing a savoury or sweet dish, pansies fit the bill beautifully.
3. Calendula: A Saffron Substitute
Flavour: Tangy, slightly spicy
Calendula, sometimes called "poor man’s saffron," brings a tangy, slightly spicy flavor to your dishes. Its petals are a vibrant orange or yellow, and they can be used fresh or dried in a variety of recipes.
How to Use Calendula
- Sprinkle fresh petals over salads or soups for a pop of colour and flavour.
- Use dried calendula as a saffron substitute in rice dishes.
Pro Tip: Not only is calendula beautiful, but it also has antioxidant properties. You’re not just enhancing your dish, but you’re also adding a little health boost.
4. Hibiscus: Tart and Tangy
Flavour: Tart, like cranberries
Hibiscus flowers are well-known for their tart, cranberry-like flavor, making them a fantastic addition to drinks, desserts, and sauces. You’ve probably encountered hibiscus in teas, but its culinary uses go far beyond that.
How to Use Hibiscus
- Make a hibiscus syrup for cocktails or lemonade.
- Add dried hibiscus to homemade jams for a tart flavour boost.
Wholesaler Insight: Hibiscus has become a staple for wellness drinks, and we’re seeing a surge in demand from cafes and restaurants that want to incorporate it into their beverage menus. It’s not just about flavour—hibiscus is known for its high vitamin C content, too.
5. Lavender: Sweet and Herbaceous
Flavor: Sweet and floral with a hint of herbaceous
Lavender is one of the most aromatic edible flowers, making it a popular choice for both sweet and savoury dishes. It pairs beautifully with fruits, especially in baked goods, and adds a calming floral note to any dish.
How to Use Lavender
- Infuse lavender into simple syrups for cocktails or lemonade.
- Add dried lavender to cookie or scone batter for a floral twist on baked goods.
Personal Experience: Lavender lemonade was a huge hit at one of my events, and customers still ask for it when they want to try something different. It’s such an easy way to transform a standard drink into something special.
6. Roses: Classic Elegance
Flavor: Sweet and subtle
Rose petals are not just beautiful—they’re also edible and offer a sweet, delicate flavour that pairs well with both desserts and savoury dishes. The key is to use organic roses, as many commercially grown varieties are treated with pesticides.
How to Use Roses
- Make rose petal jam or flavoured syrups.
- Garnish cakes, cupcakes, or puddings with fresh petals.
Wholesaler Tip: We always ensure our edible roses are organic and pesticide-free. If you’re going to eat them, that’s a must. Roses are surprisingly versatile in the kitchen, and they add a romantic touch to any dish.
7. Violets: Sweet and Beautiful
Flavour: Sweet, with a hint of wintergreen
Violets bring a soft, sweet flavour to dishes, along with their stunning deep purple and blue colours. They’re perfect for crystallising and using as decorative touches on cakes and desserts.
How to Use Violets
- Add fresh violets to salads or desserts.
- Crystallise violets with sugar to create a beautiful garnish for cakes.
Pro Tip: Crystallising violets is easier than you think. Brush them with egg white, sprinkle with sugar, and let them dry. They make a basic dessert look elegant and are a conversation starter!
8. Borage: Cucumber Freshness
Flavor: Cucumber-like
Borage is one of the more unusual edible flowers, offering a refreshing cucumber-like flavor. Its bright blue star-shaped blooms are not only stunning but also delicious, especially in summer dishes.
How to Use Borage
- Add to salads for a refreshing bite.
- Use as a garnish for cocktails, particularly gin-based drinks.
Personal Connection: Borage is one of my personal favourites because of its unique flavour. Whenever customers ask for something "different" that will make their dishes stand out, I always suggest borage.
9. Chamomile: Mild and Calming
Flavour: Sweet, like apples
Chamomile is most commonly known for its calming effects in teas, but its mild, sweet flavour can also be used in other dishes. The flowers add a soft, apple-like sweetness that pairs well with desserts.
How to Use Chamomile
- Make chamomile tea, or infuse it into syrups for cocktails or desserts.
- Use the flowers to garnish cakes or tarts for a subtle floral note.
Wholesaler Insight: Chamomile is increasingly popular with wellness-focused customers. It’s not just a flower for tea anymore—people are using it in desserts, skincare, and even cocktails.
10. Dandelions: Earthy and Sweet
Flavor: Sweet with an earthy undertone
You might think of dandelions as weeds, but they’re entirely edible and delicious! Both the leaves and flowers can be used in cooking, and they offer a slightly sweet, earthy flavor.
How to Use Dandelions
- Add the petals to salads for a pop of colour and sweetness.
- Infuse them in honey or make dandelion wine.
Pro Tip: Dandelion-infused honey is a trendy new ingredient we’ve been seeing more of. It’s sweet, earthy, and perfect for drizzling over cheese or desserts.
Conclusion
Edible flowers are a beautiful, delicious, and often unexpected way to elevate your cooking. Whether you're whipping up a salad, baking a cake, or mixing a cocktail, these ten flowers will bring flavour and flair to your dishes. As a flower distributor, I’ve seen firsthand the growing interest in edible blooms—and trust me, they’ll take your culinary creations to the next level!
So, why not experiment with a few of these flowers and see how they can transform your next meal? You’ll not only impress your guests but also get to enjoy the incredible flavours that edible flowers have to offer.