Edible flowers can add beauty, color and flavor to your baking.
Before you begin cutting flowers and putting them in recipes, there are some things you need to know. You need to know that they are delicate and will require special care. It takes some research to ensure you choose the best ones. We can help you!
How to make edible flowers?
There are many varieties of flowering plants. And surprisingly, the majority of them are edible. However, those that aren’t edible are not edible. These are just a few options. However, it is important to consult a guidebook, florist or another professional resource if you have any questions about a particular flower’s identity or you wish to use it in an ingredient.
Bottom line: If in doubt, buy flowers that have been identified as edible.
Different types of edible flowers
To learn more about edible flowers, I reached out to Laura Braasch, the manager of the Dartmouth Organic Farm. Aside from being a homesteader-in-the-making and organic farmer, she also has experience working on a flower farm.
Laura spoke to me about what she finds most appealing about growing flowers. She mentioned the beauty and joy that they bring.
The flowers are so happy. Even if they don’t end up on someone’s table, I still grow flowers because they are inviting and make everyone happy.
Laura is a lover of flowers, both in the garden and in the kitchen. She divided her favorite edible flowers into three groups: mild-tasting, vegetable, herb flowers, and flavorful.
Vegetables and herbs, flowers
Laura is currently a vegetable farmer. She was keen to remind people that vegetables usually produce flowers at some stage in their lives. This is typically near the end of their cycle when they stop producing fruit, vegetables or leaves. Bolting is a condition where plants become too hot.
The good news is: The good news is that these flowers can often taste just like the parent herb or vegetable but milder.
- Common examples: Flowers of basil, oregano and cilantro, chives or lemon balm.
- Do not miss: Fennel flowers, lemon balm, anise honeysop, and fennel flowers. These flowers are delicious and colorful and make beautiful garnishes for salads and vegetable-based meals.
- Laura’s tip –Squash blooms taste great when stuffed and then dredged with a breadcrumb mix before being fried. They are mildly sweet and seasonal and look stunning on your plate.
Flowers with neutral and pretty flavors
This category includes a few common flowers that are beautiful and subtle in their flavor. Laura explained that these flowers can be used for many purposes and are versatile.
- Common examples: Violets and pansies, daisies and lilacs.
- Do not miss: Borage with its distinctive purple/blue flowers, mild flavor and great for decorating desserts.
- Laura’s tip: Many flowers can be eaten fresh or dried. This gives them a longer shelf life and unique texture.
Boldly-flavored, stunning flowers
This next group of flowers is not subtle. They have bright colors and bold tastes. They can add fresh flavor to sweet and savory dishes.
- Common examples: Roses, elderflowers, marigolds and dandelions.
- Do not miss: nasturtiums can be used to give infused vinegar a spicy/peppery taste. Also, calendulas, with their bright flowers and resiny flavor are great for adding to or around a main dish.
- Laura’s tip Use fruit blossoms to compliment recipes that have fruit in them. Peach, strawberry, strawberry and apple blossoms all taste fruity and are quite beautiful.
Are you inspired by these delicious and beautiful flowers? These are five great ways to include them in your baking.
Decorate a cake using flowers
Decorating a cake with edible flowers is one of the easiest ways to make use of them. You can use edible flowers to garnish a cake if you don’t like intricate piping.
For best results, store the flowers in their stems for as long as you can. Keep them in the fridge and keep their stems in water. Frost the cake according to your preference. Then, immediately remove the stems from the flowers and leave a little bit at the base. Frosting should not set as it will make it difficult for flowers to adhere.
Add floral flavor to sugar or liquids
Flowers can enhance the flavor of your baking and add visual appeal. Some flowers taste sweet like honey while others are spicy and have a citrusy flavor. There are many options to extract the flavor of flowers.
Infuse liquids (milk, cream, and so on) in a recipe. Infuse liquids (milk, cream, etc.) with edible flowers. To develop flavor, heat the mixture gently or let it sit at room temperature. You can then use the infused liquid to enhance the flavor profile of a dish. For a delicious example, see the baking tip at the bottom Bee Keeper’s Pain de Mie recipe. This method of steeping flowers is especially good for aromatic flowers such as chamomile and elderflower.
Incorporate flowers directly into your recipes
You can add floral flavor to your baking by infusing the liquid. You can bake flowers into desserts, breads and other foods if you select the right recipes and varieties.
You can add fresh flowers to dough that has been rolled thinly such as crackers or sugar cookie dough or pasta. Start by cutting the flowers into small pieces or removing the heads from the flowers. Once the flowers are cut, you can then roll the dough out. Once the dough starts to come together, add the flower bits. This will give you a beautiful, vibrantly coloured appearance.
Candy edible flowers
Candied flowers are a great way to enjoy the beauty and strength of edible flowers.
“Candying” refers to a simple technique that involves coating an edible object in simple syrup, heating it to remove moisture, and then adding more granulated sugar. This creates a sparkling appearance. This technique is often used for orange peels and other citrus. You can also use it on edible flowers, but it’s much easier!
You can skip heating because flowers are delicate and only contain a little moisture. Simply brush the flowers with simple syrup or dip them in it and let dry at room temperature overnight.
Make ice cubes of floral tea
For those who don’t want to heat up the oven, this tip will be a bonus: use your edible flowers to create the most beautiful ice cubes! Fill an ice tray with water. If you want your cubes to freeze crystal clear, use distilled water. Place a few flowers or full edible flowers into each well and let them soak in the water.
Allow them to freeze before adding them to your next drink. This will give it a new level of fancy.
Alternately, you can submerge the flowers into water and leave them in a sunny place for a few hours during a warm day. The result will be floral “sun-tea”, a unique flavored beverage that nature provides.
