Flowers from our gardens not only enrich dishes visually - edible flowers also can add very special flavors in salads, snacks and desserts. Below are a few examples on how to incorporate some in your next meal. Enjoy!
There are a number of edible species growing in common gardens: Violets, cowslips, forget-me-nots and magnolias in spring; roses, lavender, daylilies, phlox, marigolds, ice begonias, summer asters and herbs in summer; chrysanthemums and dahlias in autumn.
But not all flowers have the same taste. Strongly fragrant varieties such as roses, lavender, violet, lilac or jasmine bring an intense aroma to various dishes. Other species hardly smell, but possess strong tastes, such as the spicy nasturtium or the acidic ice begonias. Others, such as the deep blue edible cornflowers, are ideal for decorating food. It is important to only use freshly picked flowers that haven’t been sprayed with insecticides.