We all love to create and give flowers but there is another use for flowers that’s rapidly on the increase is to use them in cooking.
This trend, which even saw the famous Spanish restaurant El Bulli create rose petal inspired dishes, is nothing new. Flowers have been used in cooking for centuries, by peoples from the Romans to the Incas, whilst in Victorian times it was particularly fashionable for violets, primroses, borage and nasturtiums to be used in salads.
Rose petals taste much like arugula, with a slightly acidic tart taste ideal for appetisers and salads. What’s more, two of the rose varieties have a very pronounced rose perfume, making them ideal for use in desserts.
In addition to roses, a number of other flowers can be used in cooking. Here’s a selection f our mouth-watering favourites.
Nasturtiums
These are often used as a decorative garnish because of their bright colour – however they also have a wonderfully peppery taste, so are great in salads or as an edible garnish.
Lavender
This is a particularly popular flower to cook with and is used in a wide range of mainly sweet dishes, from mousses to biscuits, scones to shortbread. Its strong floral flavour is perfect for infusing into sugar to preserve this summer scent all year long.
Roses
Rose petals are often used in Middle Eastern cooking, and to make syrups and jellies. Another easy, accessible way to cook with roses is to use rose water. Roses are very fragrant and can be used in sweet or savoury dishes.
Violets
These have a sweet taste and the deeper the colour, the sweeter they taste. As well as being a pretty decoration for cakes and salads, they go particularly well in sorbets.
Calendulas
These beautifully golden flowers taste similar to saffron and are good in pasta and rice dishes.
Give them a try, they can be spectacular.