Beyond Roses, Flowers That You Can Eat

You can season and garnish your dish using dandelion flowers. Dandelions' petals can be consumed and add a pop of colour to salads and other greens. Try sautéing them with a squeeze of lemon and some chopped garlic for a quick and simple side meal. Similarly, you would use delicate, fresh herbs like parsley or dill.

Vitamins A and C are abundant in violet leaves and petals. The edible petals are beautiful to look at and have a mild flavour. Violets are delicious with ice cream; you can use violet syrup instead of regular syrup in baked goods and on pancakes. Violet flowers are another choice for sprinkling over your salad or soup. Raw violets have intense flavours that can easily overpower other ingredients. So, employ them accordingly. 

Middle Eastern, Mediterranean, and Mexican cooking frequently feature squash blossoms or zucchini flowers in their dishes. Because of their fragility and short shelf life, these blossoms are typically cooked and served immediately after harvest. They're as tasty as they seem. You can create a fritter out of the flowers, stuff them, and deep-fry them. The pleasing shape of zucchini flowers makes them an ideal stuffing material. 

Nasturtiums are edible in their entirety, including petals, stems, seeds, and leaves. The peppery flavour of nasturtium makes it an excellent complement to salads and goes well with cooked vegetables. It enhances the taste of pasta, baked potatoes, stir-fries, salads, meat, and other savoury dishes. Your omelettes, sandwiches, and quiches will appear more appetising with their use. Avoid overcooking it for the best flavour.

You can give pastries and other baked goods a more delicate appearance and flavour with fresh, sensitive lavender blossoms. Despite their lack of sweetness, these edible flowers add a vibrant splash of colour and a light floral aroma to baked dishes. Raw lavender is delicious in things like cookie dough and sorbet. It also makes a significant infusion for serving drinks like tea and cocktails.