Using edible flowers to flavour soups, decorate cakes and make fragrant tea infusions may feel like a modern culinary trend, but native plants have been used in this way for centuries. Daisy petals liven up a salad, fennel and dill flowers lend a deliciously aromatic flavour profile to fish and elderflowers make a sweet cordial that has been popular for generations. Here’s all you need to know about edible flowers.
Do your homework
Given that many common plants are inedible, and indeed, some, like deadly nightshade, are actively poisonous, the first rule is to double check what is safe to eat and what you should steer clear of. Try the RHS website for extremely reliable and helpful lists of what to avoid.
Which parts of the flower to use
Roses, hibiscus, primrose, chrysanthemum and daisies all have flowers that can be eaten. Pick the flowers early in the morning if possible, as this ensures they have a brighter flavour, and they will last for a couple of days in a plastic bag in the fridge.
Larger flowers often have quite substantial stamens and calyces, which can be bitter, so discard these and stick to the more delicate petals.
Nasturtiums are particularly useful, as the petals, seeds and leaves are all edible, and they work equally well as a peppery note in a salad or as a beautiful cake decoration.
Preserving flowers for use in cooking
Bergamot makes an aromatic tea when fresh and can be dried for a herby addition to chicken recipes. Most edible flowers can be candied (preserved in egg whites and dry sugar), and pickled marigold flowers add flavour and vibrant colour to savoury dishes.
Don’t just admire your flowers from the comfort of your Outback reclining chair – pick some petals and have them for dinner!
