Flowers are not an ingredient we typically include in our cooking, but many herbs and plants produce blossoms that are edible and make a stylish and delicious addition to common recipes.
Flowers you can use
Arugula or rocket is commonly used in salads but the plant also produces small pale lavender or white flowers, which are tasty in salads. Keep in mind that once the plant flowers the leaves become bitter.
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French lavender (Lavandula dentata) is most commonly used for cooking. It has a strong flavour, so use sparingly. The flowers and leaves can be chopped finely and added to vanilla biscuits or ice-cream.
Rose petals and violets are beautiful edible garnishes for dessert cakes and tarts or salads that provide a delicate, sweet flavour.
Zucchini flowers can be coated in flour, breadcrumbs or a light batter and gently fried until golden.
Pineapple sage is a type of salvia. Its leaves have a distinct pineapple flavour and both leaves and flowers can be used in desserts, salads and drinks.
Nutrition
The nutrient content of edible flowers is unknown at present. However, it is likely that many edible flowers are a source of antioxidants such as anthocyanins. Anthocyanins give flowers, fruit and vegetables their red, pink, blue or purple colour.
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Which flowers are not edible?
It is important to carefully identify any flower before eating to ensure that it is not toxic. Also avoid using flowers from florists, commercial growers, or from the side of the road, as these may have been sprayed with pesticides.
Your say: Have you ever cooked with edible flowers? Do you think it is a good idea to bring blooms into the kitchen or should they stay in the garden?
This information is provided by the Sanitarium Nutrition Service.
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