We eat with our eyes first… and edible flowers can add just the pop of color to take your plate from blah to beautiful. In celebration of May flowers, here’s our quick roundup of the most accessible edible varieties and the best ways to use them in your kitchen.
Colorful, versatile. Try them tossed in a salad, add as decoration on top of a cake, in lemonade or popsicles, or even over crackers and cream cheese for stunning appetizers.
Incredibly easy to grow on your own, mild in flavor and great in everything from salads to spring and summer cocktails and punch.
Beautiful decoration to baked goods with lavender, such as our Lemon Cupcakes with Lavender Frosting.
Bring lovely shades of purple into any dish, I especially love them atop cupcakes as they perk up even an amateur frosting job like the one I did above…
Alliums (onion family) flowers
e.g., chive flowers. Great for rolling into pizza dough.
If you grow zucchini the tastiest way to manage your (usually overwhelming!) backyard zucchini crop is to harvest some at the flower stage. Often used in Italian cuisine, and served stuffed with ricotta cheese and spices.
This season, you may find edible flowers for sale at the local farmers market or the fresh herbs section of your local supermarket. Beware of using any you buy from a nursery, and first confirm that they’ve not been treated with pesticides.
Inspired to learn more? Check out Cooking with Flowers by Michelle Bacher, which is full of both sweet and savory recipes.