Flowers have always been in the kitchen in one way or another.
Lavender, jasmine, marigolds, nasturtiums, geraniums and roses are
just a few of the common, uncommonly beautiful flowers that have been used
as food throughout the centuries. Pick and eat flowers and blossoms the same day. If you have to ..you can store them in an airtight jar, place them in the container loosely. Place a piece of paper towel on the bottom of the container to absorb any moisture.
1. Add nasturtiums to salads for a delicate, piquant flavor; decorate the
tops of melons with scented geranium and borage flowers. The combined
perfume of the fruit and flowers is more than tasty.
2. Crystallize primrose flowerets by dissolving a spoonful of powdered Gum Arabic in a spoonful of rose water. When it becomes a thick paste, paint it
on the petals. Dip them into superfine sugar and leave in a warm place until
dry and crisp. Use them to decorate pastries and cakes. Store in an airtight
3. Decorate soft, creamy puddings with fresh rose petals. Float lavender
flower heads in lemon syrup used for a fruit sorbet to add a scented flavor.
4. Make flower filled ice cubes by adding a small amount of water to an ice
tray, dropping in a flower or a petal and freezing. Add more water on top,
and freeze again. By freezing in two stages, the flower is captured in the
center of the cube.
5. Use tulips to hold mousse and small desserts.
6. Use scattered petals, whole flowers and herbs to decorate your appetizer, cheese or dessert table.
Silk flowers work beautifully
Other edible flowers:
carnation, chrysanthemum, hibiscus, red clover, scented geranium, tulip,
lavender, rose, apple, chervil, chive, *English* (not American) daisy, oxeye
daisy, day lily, calendula, elderberry, lilac, mustard, nasturtium, orange,
garden pea, plum, arugula, rosemary, sage, squash, violets, johnny-jump-ups,
pansy, grape hyacinth (muscari), honeysuckle, lemon, pumpkin and squash
If you are reading Floral Design Instruction continue with "How to make
a flower garland headpiece"