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:
Thai Basil – Red flowers starting to form. A milder form of the leaves, use to garnish salads or tomatoes
Flower petals of borage and calendula added to a simple tossed salad.
As a garnish for Chiles Rellenos Casserole
CHAMOMILE (the white flowers)
Chamomile Tea – a very mild floral taste.
How about cupcakes using chives?
Flowers and sprigs of dill are good stuffed in a rainbow trout!
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.
Candied flowers Ice cubes
June 19, 2013 – full bloom! Honey
Buds (whole) and ground for recipes Lavender sugar (light blue) for baking
Tagetes – Lemon and Tangerine Gem
Decorations for my Strawberry Cream Cake
Pretty white flowers… add to any Italian dish…
Summer Savory – light pink flowers
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.
THYME REGULAR (delicate white flowers)
THYME LEMON (delicate light pink flowers)