Edible Flowers from The Garden of Eat'n
Nature's garden of eat'n offers up an array of edible flowers! Many such flowers can be found at a local farmers' market or even your big-box grocer. Just as you would experiment with spices, flowers can add just a bit of flavor to take a dish in a different direction. Like a Paella without saffron - which comes from a flower - is just a rice by another name. Edible flowers can be incorporated into just about any dish, like Lavender Icecream or Pandan Bread, as long as you're up to the task of invention. Here are a few flower power recipes to get your wheels turning:
Squash Blossom Risotto (from My Morning Chocolate)
Squash Blossom Quesadilla (from Homesick Texan)
Microleave & Edible Flower Salad (from My Cooking Hut)
Chamomile - An edible flower from the daisy family. This flower is most recognizable dried and used in herbal tea. Chamomile's wild varietal, known as wild chamomile or pineapple weed, is also edible.
Poppyseed Lemon Chamomile Tea-Bread (from The Lunchbox Bunch)
Elderflower - This flower is commonly used to treat flu and colds, and the heads of the flower can be deep-fried, made into cordials and summer drinks, and used to flavor jams.
Elderflower Syrup (from Berry Lovely)
Cauliflower Hibiscus Salad (from Cafe Liz)
Nasturtium - This flower, as well as its seeds, can be eaten in a variety preparations. Often, nasturtium seeds are pickled (the taste of which is likened to pickled capers).
Nasturtium and Lemon Butter Salmon (from Sunday Hotpants)
Edible Flower Ice Cubes (from Pitchfork Diaries)
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