Cooking with Flowers

Edible flowers can be incorporated into a wide range of dishes, beverages, and garnishes, making them incredibly versatile. Ultimately, it comes down to the chef’s creativity and vision. The possibilities are endless, with flowers complementing both the flavour and appearance of any dish, leaving plenty of room for chefs to experiment. When selecting edible flowers for cooking, there are several important considerations.

• Research First: It’s crucial to know which flowers are safe to consume, as many are not. For example, flowers like foxglove, hydrangeas, and lilies are toxic if ingested. Always use trusted sources to verify a flower’s edibility, or purchase from vendors who specialize in edible flowers.
• Pick Fresh: Flowers are most flavourful and vibrant when harvested early in the morning, as this is when they are fully hydrated. Whether you’re adding them to salads, desserts, or beverages, picking fresh ensures the best texture and taste.
• Remove Bitter Parts: Some flowers have parts that can be unpleasant in flavour, such as the white base of roses or marigolds, which tend to be bitter. Trimming these off before using ensures that only the best parts of the flower enhance your dish.
• Store Properly: Since flowers are delicate and wilt quickly, it’s important to store them correctly. Wrapping them in a damp paper towel and refrigerating them will preserve their freshness until you are ready to use them.
• Avoid Florist Flowers: While flowers from florists might look beautiful, they are often treated with pesticides and chemicals that are not safe for consumption. Stick to flowers that are grown organically and intended for culinary use.
• Don’t Assume All Flowers Are Edible: Even if a flower looks appealing, not all are safe to eat. Flowers like daffodils, oleander, and even common household plants can be toxic.
• Don’t Overuse: Flowers have subtle, delicate flavours, and using too many can overpower a dish, making it overly fragrant or even bitter. Use them thoughtfully to enhance, rather than dominate, the flavours of your food. By following these tips, you can safely and creatively incorporate edible flowers into your cooking.

Flowers also hold a prominent place in Ayurveda, where they are valued for their healing properties. Whether consumed in teas, ground into powders, or used as garnishes, flowers were believed to balance the body’s energies, promote good health, and even boost emotional well-being. Some flowers are also considered sacred to Indian religion – for example Banana Blossom (Kele ka Phool). With a mild, slightly bitter, with a nutty taste are popular in South Indian and Bengali cuisine and used in curries, stir-fries, and deep-fried dishes like vadas (fritters). While banana blossom has traditionally been used to treat infections and aid digestion, the entire plant, including its flowers, leaves, and fruit, have been part of Indian cuisine and Ayurveda for centuries.

Hibiscus (Jaswand or Gudhal) is a flower tea is popular for its cooling properties and is also used in Ayurvedic medicine for its potential to regulate blood pressure, improve heart health, treating fevers and heart ailments. The flower is sacred in Hindu culture, often used in worship and offerings to the goddess Kali. Moringa Flowers (Sahjan ke Phool) is considered a superfood for their nutritional benefits, referred to as the “miracle tree” in Ayurvedic texts. The flowers and leaves are mentioned in ancient Indian texts as powerful remedies for a variety of ailments, from joint pain to immune system support.

Types of dishes that are particularly amenable to using flowers:

• Salads- Fresh edible flowers like nasturtiums, pansies, and borage can be added to green salads for a pop of colour and a subtle flavour. Flowers can also enhance grain-based salads such as quinoa, couscous, or bulgur salads.
• Desserts and Baked Goods: From cakes to tarts, jams to cookies, scones and sorbets, flowers like rose, violet, hibiscus, elderflower, jasmine or lavender enhance taste and decorations.
• Soups: Chive blossoms or nasturtiums add a fresh, peppery kick to cold soups like gazpacho or cucumber soup while delicate flowers like borage, nasturtiums, or marigolds can be used as a garnish for hot soups, adding a burst of colour and flavour.
• Main Courses: Stuffed flowers are delicious, such as Squash blossoms that are often stuffed with ricotta or other cheeses, then fried or baked for a delicious savoury dish. Flowers like calendula or violets can be used to garnish pasta or risotto dishes, while saffron (from crocus flowers) is used to flavour risotto and pasta sauces. Flowers like lavender and rose can be infused into sauces, especially creamy or light sauces, adding subtle floral notes to the main dish.
• We know how important the presentation of Cheese and Charcuterie Boards are – flowers make the prefect garnish. Some such as rosemary blossoms or lavender can be mixed into compound butters or soft cheeses to create floral spreads.
• Appetizers and Canapés: Edible flowers are elegant garnishes for hors d’oeuvres, like crostini, bruschetta, or mini quiches. Chive blossoms or nasturtiums can be mixed into cream cheese or goat cheese for a floral-flavoured spread.
• Rice and Grain Dishes: Calendula or saffron can add that flavour and colour burst to rice or grain dishes.

Read the full story that first appeared in Spice Route Magazine’s Nov 2024 issue here: