Edible Flowers

During the summer months in Michigan I love to use these little gems of summer in my cooking.  I have a number of recipes where I have used edible flowers and I will not list them all except for the ones below.   As my edible flowers bloom I will add pictures and suggestions on what to do with them.  Here are some ways to enjoy edible flowers in your cooking:

  • flavor  honey, jelly or vinegars
  • add dried buds such as lavender to sugar for a scant touch of flavor
  • steep chamomile flowers for tea, or use a combo of mint and lemon verbena
  • make lemonade flavored with lavender
  • garnish cakes and other desserts
  • use in all kinds of desserts and sauces such as cookies or brownies
  • make bread flavored with rosemary
  • garnish entrees
  • use in all kinds of savory dishes
  • make candied flowers using Johnny Jump-Ups
  • blend flowers such as calendula into butter or other dairy products (adds color)
  • make ice cubes using various small flowers or petals
  • use in salads or soups
  • use with fruit such as pineapple sage
  • float them in a pretty punch
  • fennel adds a an anise taste when roasted with fish or pork
  • how about lavender buds in mashed potatoes
  • syrups for sorbets or beverages; blend roses or violets with equal parts sugar and water

Edible flowers have a wide range of flavors and aromas such as citrusy (tagetes marigolds); piquant (bee balm, nasturtium); bitter (calendula) floral (violets) and perfumery (lavender and rose).   The blossoms of herbs or plants such as chives simply taste like the milder versions of the parts of the plants we eat.

The following are the  edible flowers/herbs I am growing this year:

BASIL

Pesto Basil

Thai Basil – Red flowers starting to form.  A milder form of the leaves, use to garnish salads or tomatoes

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BEE BALM

BORAGE

Flower petals of borage and calendula added to a simple tossed salad.

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CALENDULA

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As a garnish for Chiles Rellenos Casserole

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CHAMOMILE (the white flowers)

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Chamomile Tea – a very mild floral taste.

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CHIVES

How about cupcakes using chives?

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DILL

Flowers and sprigs of dill are good stuffed in a rainbow trout!

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FENNEL

Looks very similar to dill; foliage and seeds except it has a mild licorice flavor with a sweet perfume and it is a larger plant.  Good in any salad especially a potato salad.

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VIOLAS/JOHHNY-JUMP-UPS

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Candied flowers                                                    Ice cubes

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Flower Garden Brie                                             Chocolate Cake with Ganache Frosting

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LAVENDER

Strawberry jam                                                  Lemonade and Lemonade Spritzer

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June 19, 2013 – full bloom!                                      Honey

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Buds (whole) and ground for recipes              Lavender sugar (light blue) for baking

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Chocolate Lavender Brownies

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LEMON VERBENA

MARIGOLDS

Tagetes – Lemon and Tangerine Gem

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MINT

NASTURTIUM

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Decorations for my Strawberry Cream Cake

Strawberry Cream Cake

OREGANO

Pretty white flowers… add to any Italian dish…

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PANSIES             

Pansy Ice Cooler

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ROSEMARY

ROSES

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SAGE PINEAPPLE

SAGE REGULAR

SAGE VARIGATED

SAVORY

Summer Savory – light pink flowers

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Winter Savory

SCENTED GERANIUMS

Apple Cider

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Variegated Nutmeg

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TARRAGON

This herb has delicate greenish flowers that is good in any dish that needs tarragon.   The flowers are just as tasty as the green leaves.  See my recipe Tomato Soup Concentrate.

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THYME REGULAR (delicate white flowers)

 

THYME LEMON (delicate light pink flowers)

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3 thoughts on “Edible Flowers

  1. I would like to have permission to use your delightful calendula biscuit photo for a post I’m writing – would it be possible if I list your site as credit? Thanks, Shawna

    Like

    • Of course you can – I appreciate your asking me. Calendulas are so beautiful and reseed every where. I need to update this post as I have other recipes I need to add. Would you give me your blog’s name? so I can see what you have written? Thanks, Judi

      Like

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