Next time you take flowers for your girlfriend, beware! She might add them to the food she’s cooking for you.
And for all you know, she may even eat them raw after you leave.
Yess! Edible flowers. It’s real!
Just take the cheap ones, so even if she feeds on them, it won’t be a great loss, right?!
Next thing you know, they’re going to be talking about edible wood and edible paper! As a matter of fact, kids do eat paper………. I did!
Apparently, Flowers taste delicious. Yeah! And a lot of people use them in their food for decoration as well as for taste.
Here is a list of 15 dishes that will not just amaze you but make you…… drooooooooool!
Dishes featuring edible flowers! (Spoiler alert: dessert included)
1. 1. Apricot Tartines
Violas add an element of voilà to this appetizer. Use this subtly flavored bloom to enhance the sweetness in the apricots on a garlic and cheese topped tartine. (source: Garlic and Sapphire)
2. Ravioli in Spiced Butter Sauce
Add a floral finish to this rich and earthy pasta (filled with mushrooms, ricotta and goat cheese) by topping your noodles with a mix of oniony chive blossom and sweet violet petals. (source: Tartine and Apron Strings)
3. Fried Courgette Blossoms
Bet you didn’t know your veggies grew flowers on top! These courgette blossoms, otherwise known as zucchini flowers, taste surprisingly light and fresh fried up into finger food. (source: The Guardian)
4. Candied Rose Petals
Here’s one thing we know for sure: Flowers make the best dessert decoration! And when they’re candied, like these rose petals, they take desserts over the top. (source: Une Deux Senses)
5. Corn Soup with Roasted Poblanos and Zucchini Blossoms
You can get the ingredients for this one, since it’s my personal favourite! Here’s what you need for this delicious little piece of bowl:
A garden!
JK. A farmer….
JK, An Orchid.
Okay …… Never Mind!
Here’s what you really need:
- 3 large poblano chiles
- 10 ears freshly picked corn
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 to 2 serrano chiles, finely chopped
- About 2 tsp. sea salt
- 4 large garlic cloves, minced
- 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
- 8 small zucchini blossoms, halved lengthwise
- 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled
6. Flower Popsicles
No need to melt your skin down. All you need is, flowers, water, and any added flavour you like Now, it’s time enough to freeze these babies!
7. Zucchini Blossom Fritters
To enjoy this dish, all you need is extra virgin olive oil, grated Parmesan cheese, flour, milk, a whole egg, sliced garlic, baking powder, fresh basil, Salt, ½ cup grated zucchini (or 7-8 squash blossoms if you can get them), and cooking oil for frying. Try your best to drain the zucchini off from excess moisture.
8. Violet Asparagus Risotto
Asparagus, mushroom, lemon and mint.
That’s all you need to leave an imprint.
His mother is sure to love you with this hint.
I’m terrible at it. I know!
But this recipe is the best thing you’ll eat all week.
Ps: You’ll find the ingredients in the 1st line of the poem.
Best edible flower dessert recipes
9. Violet Macarons
Your road to heaven
- 110g icing sugar
- 50g ground almonds
- seeds from 1 vanilla pod
- 2 egg whites (60g), aged for 24 hours (just leave them on the kitchen counter, uncovered)
- 40g caster sugar
- small dab of grape violet food colour gel
- 50g soft butter
- 125g icing sugar
- 45ml (3 tbsp) Crème de Violet liqueur
Bake away!
10. Yogurt Honey Jelly with Strawberries and Roses
Scented with rose water and sprinkled with rose petals, this Mediterranean-inspired dessert is all you need to eat and sense what it feels like when the world is at your knees!
11. Lemon Yogurt Parfait
On your way to the market, grab these while you’re at it!
- 32 oz non fat, plain Greek yogurt
- 2 small lemons, zested and juiced
- ¼ cup Splenda
- 1 tablespoon vanilla
- 1 cup fresh blueberries
- ¼ cup sliced almonds
Edible flower salad recipes:
12. Nasturtium Salad
- 1 teaspoon white balsamic vinegar
- 1/4 teaspoon orange blossom water
- 2 pinches of sea salt
- 1 Tablespoon olive oil
- 2 cups loosely packed nasturtium leaves and flowers
- 1/2 cup fresh basil leaves
- 1 cup cherry tomatoes
- 6 Medjool dates, pitted
- 2 Tablespoons shelled pistachios
Go go go go!
13. Eat-your-garden Salad
Pick some herbs from any well-stocked grocery store or go on a round in your back yard. I’m sure you’ll find blossoms that you can eat for a healthy diet, or when you just don’t feel like cooking.
Mostly the latter!
Edible flowers for cocktail recipes (spoiler alert: the last one is not a cocktail)
14. Sunset Palmer
Using lemon scented blooms instead of lemonade, this cocktail is sure to take you down the road of freshness and taste like never before!
15. Garden Chai
TEA TEA TEA TEA TEA! Yes you heard that right! Flowers in TEA! The nutmeg-scented geranium leaves strained out, add a spicy warmth you’ll notice on the first sip.
Well. thank me later!
