Edible Flowers
Story and photos by Jason Hill
© 2010 CookingSessions.com
Edible flowers are used so many ways in the culinary world, making a colorful and eye-catching garnish for main dishes, desserts and tropical drinks. They can also be used as an ingredient for everything from omelets to salads.
Used for both sweet and savory flavors, edible flowers always look impressive on a plate. If you want to try a sweet edible flower, check out the viola or pansy. Both offers flavors that are associated with grapes. Edible fruit flowers include orange blossom, apple, lemon, plum and peach — to name a few.
Savory flowers include the squash blossom, chive, and yucca. Some chefs like to stuff the squash blossom before it opens, and then deep fry them for a unique appetizer or side dish. The chive blossom has a mild and sweet onion flavor that makes a great omelet garish. The yucca flower, found in many desert regions, has mild flavor similar to the artichoke. It can be blanched in salted water and eaten on its own, or mixed in with your favorite egg dish.
Not all flowers are edible, so finding edible flowers can sometimes be a challenge, especially if you don't live near a specialty grocer. To buy edible flowers, begin at your local florist or gourmet market. You can also search the net for online purveyors. If you do buy from a florist, make sure the flowers have not been sprayed with pesticides.
The next time you want to spruce up a dish, try adding a flower. Flowers create smiles. Cheers!
© 2010 CookingSessions.com
Edible flowers are used so many ways in the culinary world, making a colorful and eye-catching garnish for main dishes, desserts and tropical drinks. They can also be used as an ingredient for everything from omelets to salads.
Used for both sweet and savory flavors, edible flowers always look impressive on a plate. If you want to try a sweet edible flower, check out the viola or pansy. Both offers flavors that are associated with grapes. Edible fruit flowers include orange blossom, apple, lemon, plum and peach — to name a few.
Savory flowers include the squash blossom, chive, and yucca. Some chefs like to stuff the squash blossom before it opens, and then deep fry them for a unique appetizer or side dish. The chive blossom has a mild and sweet onion flavor that makes a great omelet garish. The yucca flower, found in many desert regions, has mild flavor similar to the artichoke. It can be blanched in salted water and eaten on its own, or mixed in with your favorite egg dish.
Not all flowers are edible, so finding edible flowers can sometimes be a challenge, especially if you don't live near a specialty grocer. To buy edible flowers, begin at your local florist or gourmet market. You can also search the net for online purveyors. If you do buy from a florist, make sure the flowers have not been sprayed with pesticides.
The next time you want to spruce up a dish, try adding a flower. Flowers create smiles. Cheers!
At Sir Winston's in the Queen Mary Long Beach, edible flowers are used as a beautiful garnish. Photo © 2010 CookingSessions.com
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