There is a sense of romance, that gourmet touch, and something sophisticated about adding edible flowers in your food; cooking or garnishing with flowers adds that ‘je ne sais quoi’ to a meal.
Flowers used in food dates back thousands of years and was first recorded in 140 B.C. Many cultures use edible flowers in dishes. There are many food items and beverages that use edible flowers in their recipes, including the popular green liqueur started in 17th century France: Chartreuse; Carnation petals is one of the secret ingredients!
Where to Get Edible Flowers
Edible flowers can be purchased dry or fresh. Dried edible flowers are found no further than your tea merchant. Fresh flowers can often be found in farm markets or gourmet food stores (call your local gourmet shop and they can usually bring them in for you if you ask!) Always be sure the flowers were designated for consumption – some are treated and/or came into contact with pesticides to make them last longer.
Types of Edible Flowers
Edible flowers include many varieties – most commonly: roses, lavender, violets, borage and nasturtiums to name just a few. Make a dessert with them using them in or on top of a finished dish or frosted cake. Fresh edible flowers are also outstanding in a salad. Nothing decorates a plate quite like flowers!