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Edible flowers

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Hello all!

Would anyone have any ideas on what to do with edible flowers? I have found a place in T.O. to purchase them, and now that I have them I'm not sure what to do with them!

Many thanks,

S

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  1. Edible native hibiscus flowers are widely available in OZ... you whack them in a glass of bubbly and they open up. They kinda resemble a dead tarantula at the bottom of your Verve, which is why I don;t like them.

    What kind of flowers are they?? Many herb flowers and vegetable flowers are used in cooking/cake decoration.

    4 Replies
    1. re: purple goddess

      zucchini (courgette) flowers are edible, I have eaten them many times battered and deep fried, and also stuffed with blue cheese or other stuffings then battered and deep fried.
      Very good.

      1. re: purple goddess

        Hi,

        They seem to look like pansies of some type?

        S

        1. re: Starvin4U

          could be nastursiums.. lovely peppery taste.

          Great with salads.. FABULOUS with fetta.

          Have a chomp on one and see!

          1. re: Starvin4U

            The could well be pansies aka violas. If so, use them as a garnish, in salads, to make flavoured butter or, if you have lots of them, to flavour sugar syrup. If they still have their peduncle, remove it.

        2. I love to put them in salads; most of them have a sort of "spicy" flavor, so they're a great addition to a mache or Spring mix salad.

          I have also made clear, flat lollipops with edible flowers in the center, although making those can be tricky and there is specialized equipment involved. I used the recipe in Gale Gand's Just a Bite cookbook, but it took me a couple of tries before I got the temperature of the liquid cool enough so that the flowers didn't shrivel up in the molds.

          Other than that, edible flowers are great for garnish; they make a plate look very pretty, especially a clean white plate and/or on any food with a cream sauce (salmon comes to mind).

          1. FYI...
            http://whatscookingamerica.net/Edible...

            1. What kind? Tiny ones can be added whole to salads and look very festive; larger ones you want to cut up before cooking since the texture can be odd. You can put squash flowers in omelets or pale soups for colour, or use them to decorate frosted cakes or cupcakes.

              1. if they're violas ( or similar) they are very nice in salds, also as garnish for creamy desserts. they can be candied, which is tedious, but they hold for a while.

                the fresh flowers do not hold more than a few days.

                1. If you're feeling rather hard-core, you can dip them in meringue powder and water and then sugar them. I did this with some over Christmas, and now I have two jars of gorgeous decorations for cupcakes and the like.