Edible flowers are not only beautiful but are also a unique and flavorful addition to any dish. From sweet to savory, these delicate blossoms can add a touch of elegance to any meal. However, cooking with edible flowers may seem daunting at first, but with a few tips and recipes, anyone can spice up their culinary skills.
Firstly, it is important to note that not all flowers are edible. It is best to research which flowers are safe for consumption before using. Pesticides on non-edible flowers can cause illness and in some cases, they can be deadly.
Some common edible flowers include:
1. Chrysanthemum
2. Lavender
3. Rose
4. Hibiscus
5. Nasturtium
6. Pansy
7. Dandelion
Once you have your edible flowers, it is important to handle them with care. Rinse them gently to remove any debris or dirt. If using the entire flower, remove the stem, pistil, and stamen as they can add a bitter taste. Use only the petals.
Here are some tips to help you cook with edible flowers:
1. Pair flowers with complementary flavors. For example, lavender pairs well with lemon, rose with strawberry, and nasturtium with cucumber.
2. Use edible flowers as garnish, so as not to overpower the dish. A little goes a long way.
3. Incorporate edible flowers into dishes that are not cooked at high temperatures, as it can alter the taste and texture of the flower.
4. Experiment with various dishes. Try adding edible flowers to salads, desserts, drinks, and even meats.
Now that we know the basics of cooking with edible flowers let’s dive into some delicious recipes:
1. Lavender Honey Ice Cream
Ingredients:
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup lavender petals
– 1/2 cup honey
– 1/2 tsp vanilla extract
– 2 egg yolks
– 1/4 tsp salt
Instructions:
1. Heat cream, milk, lavender petals, and honey in a medium saucepan over medium heat until small bubbles form around the edge (do not boil).
2. In a separate bowl, whisk egg yolks, salt, and vanilla extract.
3. Gradually pour hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return mixture to the pan and heat over medium heat, stirring constantly, until thickened.
5. Strain mixture through a fine-mesh sieve and chill in the refrigerator for at least an hour.
6. Pour mixture into an ice cream maker according to the manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
2. Hibiscus Tea
Ingredients:
– 1/2 cup dried hibiscus flowers
– 4 cups water
– 1/4 cup honey
– 1/4 cup fresh lemon juice
– Fresh mint for garnish
Instructions:
1. In a medium saucepan, bring water to a boil.
2. Add hibiscus flowers and honey to the boiling water.
3. Reduce heat and simmer for 10 minutes.
4. Remove from heat and allow the mixture to cool for 10 minutes, then strain the mixture using a fine mesh sieve.
5. Stir in fresh lemon juice.
6. Serve over ice, garnished with fresh mint leaves.
Cooking with edible flowers is a fun and fresh way to elevate your cooking skills. Remember to do your research, handle them with care, and experiment with different dishes to discover your favorite edible flower pairings.
