PRETTY BLOOMIN’ EDIBLE
Colour up your plates for extra meal panache
MICRO greens have long been a chef’s go-to for adding a little panache to a plate. This year, however, plates have been abloom with the added colour of edible flowers. They don’t really add any flavour to the plate but they certainly add a dose of colour. Here’s a few pretty blooms you might find…
Daisy
The subtle-tasting daisy petals make a lovely garnish for savoury dishes, like sandwiches, soups and salads. Freeze daisy flowers in ice cubes or float them in drinks.
Chamomile
You’re probably familiar with chamomile as a soothing herbal tea. But did you know the aromatic, apple-flavoured, daisy-like flowers also make a delightful addition to cakes, biscuits, bread and puddings. Or sprinkle onto salads and soups.
Dahlia
From water chestnut to spicy apple and even carrot, the flavour of dahlia can vary depending on the soil and conditions in which it’s grown. But one thing’s for sure: a dahlia-enhanced dish makes for an Insta-worthy meal. This relative of the sunflower makes a pretty addition to salads. You can also float the flowers in a drink or use them to decorate your favourite dessert.
Dianthus
Also known as pinks or carnations, dianthus have a clove-like taste. The flowers can be steeped in wine, sugar or used to embellish desserts.
Lavender
Lavender has a fragrant flavour and an almost endless list of culinary uses including biscuits, cakes, custard, ice-cream, jam, jelly, scones, shortbread, sorbet… the list goes on, and like rosemary, lavender is also great with lamb.
Marigold
The peppery, saffron-like flavour (marigold is known as poor man’s saffron) and golden hue adds flavour and vibrancy to stews, stir-fries, rice, salad, soup, pasta, scrambled eggs and omelettes.
Nasturtium
Nasturtium flowers have a sweet yet peppery flavour, not unlike radishes, and their bright warm colours are sure to give your next meal pizzazz. Like zucchini flowers, nasturtium can be stuffed then steamed or fried.
Pansies
Pansies are some of the most colourful and versatile edible flowers around. They have a mild, sweet, grassy flavour and can be used as a garnish for salads, soups and hors d’oeuvres, or crystallise the flowers for a magnificent dessert decoration.
Stock
The bright colours and sweet scent of stock are sure to brighten your next meal. Stock has a wonderful sweet, peppery taste, much like a radish.