A Guide to Edible Flowers
Edible flowers are a delightful way to enhance your culinary creations, adding unique flavours, vibrant colours, and decorative flair to dishes. This SG florist guide covers some popular edible flowers, their uses, and tips for incorporating them into your cooking.
Popular Edible Flowers
1. Nasturtiums
Flavour: Peppery, similar to rocket.
Uses: Great in salads, as garnishes, or stuffed with cheese.
Tip: Both the leaves and flowers are edible.
2. Violas and Pansies
Flavour: Mild and sweet.
Uses: Ideal for salads, desserts, or as garnishes on cakes and pastries.
Tip: Use to decorate cocktails for a whimsical touch.
3. Lavender
Flavour: Floral with a hint of mint and rosemary.
Uses: Perfect in desserts, teas, and savoury dishes.
Tip: Use sparingly as the flavour can be strong; pair with honey or lemon.
4. Marigolds
Flavour: Citrus-like and slightly bitter.
Uses: Add to salads, soups, or as a colourful garnish.
Tip: Use the petals for a more subtle flavour without the bitterness.
5. Borage
Flavour: Cucumber-like.
Uses: Excellent in salads, drinks, or as ice cubes in cocktails.
Tip: The blue flowers also make a beautiful decorative element.
6. Chive Blossoms
Flavour: Mild onion flavour.
Uses: Great in salads, soups, or as a seasoning for various dishes.
Tip: Use the flowers to enhance chive dishes or as a garnish.
7. Hibiscus
Flavour: Tart and fruity, similar to cranberries.
Uses: Ideal for teas, syrups, or salad dressings.
Tip: Dried hibiscus can also be used for flavouring desserts.
8. Dandelion
Flavour: Slightly bitter.
Uses: Use in salads, teas, or to make wine.
Tip: Young leaves are less bitter, making them more palatable.
How to Use Edible Flowers
Salads: Freshly harvested edible flowers can be scattered over salads for added colour and flavour.
Desserts: Use flowers as a topping for cakes, cupcakes, and pastries to elevate their presentation.
Drinks: Add whole flowers to beverages or infuse them in syrups for cocktails and teas.
Garnishes: Use flowers to garnish plates, providing a visually appealing touch to various dishes.
Tips for Sourcing and Preparing
Sourcing: Ensure that flowers are specifically grown for culinary use, as some flowers can be toxic. Buy from reputable sources or grow your own.
Preparation: Rinse flowers gently in cool water to remove dirt and insects. Remove any bitter parts, such as green bases or stems.
Storage: Store flowers in a damp paper towel inside a sealed container in the fridge. Use within a few days for optimal freshness.
Singapore florist tips
Edible flowers offer a creative way to enhance your dishes with unique flavours and beautiful presentations. Experiment with various types and discover which ones complement your favourite recipes, adding a dash of colour and intrigue to your culinary adventures. Always ensure the flowers you use are safe for consumption and enjoy the beautiful flavours they bring to your table.
