People have used edible flowers in cooking for thousands of years across ancient civilizations like China, Rome, and Greece, as well as during the Victorian era.
The modern revival began again in 1971 in contemporary-style restaurants and cafes, when chef Alice Waters popularized fresh edible flower gardens at her restaurant (Chez Panisse) in California. The restaurant became a landmark as edible flowers and herbs were not only on the menu; she also displayed seasonal flower arrangements in the restaurant's decor and on diners' tables. You can discover more interesting facts about Alice Waters and her book list HERE.
Varieties of Edible Flowers
Edible flowers add vibrancy and a unique twist to culinary creations, bringing colour, flavour, and artistry to dishes. Let's explore various edible flower varieties, their distinct tastes, and some creative uses.
The world of edible flowers is as vast as it is beautiful, with about 150 edible varieties available. Each showcases unique characteristics and culinary applications.
Here are some of the most popular varieties:
- Basil Blossoms: Mimic the flavour of basil leaves but carry a sweeter note. Use as a beautiful garnish on tomato salads, soups, pasta, or pizza.
- Borage: These striking blue flowers offer a clean cucumber taste. Drop them into ice cubes for summer drinks or use them as decorations. Tip: Eat these sparingly, as they should only be consumed in moderation.
- Calendula (Nova or Pot Marigold): Featuring bright yellow or orange petals, calendula adds a splash of colour and a distinct peppery taste to salads, soups, and egg dishes.
- Carnations: Bring spice and clove-like flavours. Use only the petals; be sure to remove the white petal base and the green calyx, as they are quite bitter. Sprinkle over iced cakes or freeze into ice cubes.
- Chamomile: Offers a sweet, apple-like flavor that is world-famous for steeping into soothing teas.
- Chive Blossoms: These delicate purple globes have a mild onion flavor that perfectly enhances dips, dressings, and savory platters.
- Cornflowers: Carry a slightly sweet, clove-like spice profile. Toss the petals into salads or press them onto shortbread and cakes before baking.
- Cosmos: Perfect as a delicate garnish or floated on top of a summer cocktail.
- Dahlia (Heirloom Varieties): Primarily used for visual decoration, though the petals are entirely edible. Their flavours range surprisingly from water chestnut to crisp apple or carrot notes.
- English Daisy (Bellis perennis): Best known for lawn daisy chains, these also make fabulous cake decorations. They have a bitter, chicory-like flavour. The flower centre is bitter, so pluck of the cake before serving or just use the petals.
- Fuchsia Flowers & Berries: Sweet and tart, these can be eaten entirely fresh. The best garden varieties are Fuchsia boliviana and Fuchsia splendens.
- New Zealand Native Note: New Zealand’s native tree fuchsia (Kōtukutuku) features a slightly tart flower, while its sweet dark berries (Kōnini) boast a wonderful mix of fig, tamarillo, and kiwifruit flavours.
- Garlic Chives: The starry white flowers provide a lovely, mild garlic flavour to savory dishes.
- Garden Variety Parsley: These flowers taste just like parsley leaves but with a sweet celery crunch. Infuse them into cold drinks, oils, and vinegars, or snip the umbrella-like umbels over grilled seafood and potato salads.
- Lavender: Highly aromatic with a delicate, perfumed floral taste. It pairs brilliantly with desserts, syrups, and savory roasted dishes. Lavender shortbread is a must-try!
- Lemon Balm: Tiny white flowers with a bright lemon-mint flavour. Fold them into whipped cream, candy them for cake toppers, or float them in ice-cold drinks.
- Marigold (Signet / 'Lemon or Tangerine Gem'): Delivers a citrusy, slightly spicy flavour. Toss the colourful gold and orange petals through summer salads.
- Mint Flowers: Just like the leaves, these blossoms are intensely refreshing, cool, and aromatic.
- Nasturtium: Famous for vibrant, trumpet-shaped blooms and a sweet, peppery kick. They are fantastic in salads or stuffed with herbed cream cheese for an elegant appetizer.
- Pansy: These pretty, multi-coloured blooms have a mildly sweet flavor. They are incredibly versatile for brightening up salads and desserts, and can easily be sugar-coated (crystallized) for cake decorating.
- Pea Flowers: Feature a mild, sweet, green-pea flavor that works wonderfully as a savory garnish or salad addition.
- Pineapple Sage: Bright red, fruity flowers that taste exceptional in fresh salads and cold summer drinks.
- Quince Blossoms: Use only the petals to experience three distinct flavour waves: a sweet floral start, a sharp lemon tang, and a clean almond aftertaste. Infuse them into white wine vinegar for a vinaigrette, but use them in moderation.
- Raspberry Flowers: Sweet and floral. Float them fresh in summer drinks, or dry the leaves and flowers together for a comforting winter tea.
- Red Hibiscus: Striking red blooms that offer a tart, fruity, cranberry-like profile. They are ideal for vibrant teas and cocktails.
- Rose (Heritage Varieties): Known for their intoxicating aroma, roses vary widely from sweet to spicy depending on the variety. Excellent for teas, infused syrups, and desserts.
- Rosemary Flowers: Carry a milder, sweeter flavour than the robust leaves. Scatter them over lamb dishes just before serving, or use them to dress up goat's cheese on a grazing board.
- Squash and Zucchini Blossoms: Mildly sweet and beautifully tender. They are ideal for stuffing with ricotta, cheeses, or diced vegetables before being oven-baked, or lightly fried.
- Sweet Alyssum: Delivers a surprising, sweet honey-mustard flavour. Toss into salads, sprinkle over devilled eggs, or freeze the tiny clusters into ice cubes.
- Viola: A petite pansy relative offering a subtle sweetness and appealing fragrance. Their beautifully patterned petals make them a delightful, elegant garnish for tea parties.
- Violets: Add a delicate, deep sweetness to drinks, iced cakes, slices, pastries, or jellies.
Safety Tips
- Source Wisely: Never eat florist or roadside-gathered flowers, as they are frequently treated with systemic pesticides or exposed to exhaust fumes.
- Grow Organic: It is always best to grow your own organically so you know they are 100% chemical-free.
- Know Your Variety: Ensure that you have correctly identified the plant before consuming. When in doubt, leave it out!
Enjoy experimenting with these colorful and flavorful additions to your recipes and drinks!
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