Sunflower
We all know that sunflowers produce edible seeds – great for sprinkling over salads and packed with nutritional goodness. But did you know that the buds and petals are also edible? Go on, sprinkle a little sunshine on your summer salads.
Tulip
A pretty salad garnish, tulip petals vary in flavour according to their hue. Pink, peach and white blossoms are the sweetest while red and yellow have the deepest flavour. Warning: cut off the bottom of the petals as these can be bitter tasting and avoid the bulbs as these are not safe to use. And even if it's not Valentine's Day, we think this Scallop and Orange salad in a tulip is gorgeous for any occasion!
Carnation
Carnation petals have a subtly sweet taste – making them ideal for cakes and desserts. We love Butter & Brioche's granola parfait topped with carnations.
Chrysanthemum
Chrystanthemum leaves are a popular ingredient in floral tea, and Chinese cooking -boiled or fried as greens. The flowers can also be tossed into salads but the flavours vary widely from plant to plant – from sweet and tangy to bitter and peppery.
Gladiolus
If you’re just dipping your toe in the edible flower pool – or you have a conservative palate – the gladiolus could be just the flower for you. Gladiola blossoms have a subtle flavour, but remember to remove the anthers and eat the petals only.
Orchid
If you’ve tasted vanilla, you’ve tasted orchid - because unbeknownst to many, one particular species of orchid is host to the much loved vanilla pod. Find out more about cooking with orchids here.
Peony
Peonies are not only beautiful to look at – they can taste divine, too. We love this peony syrup recipe by Coucou Home, that promises to take your desserts and cocktails to another level.
*Please note: It’s important to only use edible flowers that are specifically grown for consumption. Shop for edible flowers at The Edible Flower Shop or Maddocks Farm Organics.
