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Three Ways To Cook With Edible Flowers

Three Easy Ways To Cook With Flowers

Flowers in food may sound strange, it may sound intimidating, it may even make you think of soap (I'm looking at you lavender). But rest assured, it doesn't have to be weird. It can actually be simple and delicious. Don’t know how to use flowers in your dishes? Don’t worry, we’re here to guide you through! We have three easy ways to incorporate floral flavors into your dishes: steep, bake/cook, sprinkle.

Steep

Many dried herbs and flowers produce their strongest flavors when allowed to infuse in a liquid. Hibiscus Flower is a wonderful example of this. Hibiscus is most often used as a tea and provides a gorgeous, dark red color and super fruity flavor. The easiest way to enjoy it is to make some Iced Hibiscus Tea (or Agua de Jamaica) to sip on a warm day.

Flowers can also add some fun and interesting notes to cocktails, especially margaritas. A bright pink Hibiscus Margarita would be great to serve at a party, while Turkish Margaritas—which are flavored with honey, Rose Water, and rimmed with crushed Pakistan Rose Petal—are full of sweet floral notes.

Hibiscus Flowers and Hibiscus iced tea
Use Hibiscus Flowers in Hibiscus Iced Tea

Bake/Cook

Lavender is a popular choice to delicately add flavor to fresh pastries. Melt-in-Your-Mouth Lavender Shortbread and Lemon Lavender Scones are both great choices to serve with a warm cup of tea (a book and a blanket to wrap up in is optional… but encouraged). If you’re looking to make a unique version of an American classic, the Honey Rose Apple Pie makes a lovely dessert for an Easter meal or potluck.

Lavender and Lemon Lavender Scones
Use Lavender in Lemon Lavender Scones
Lavender is also a component in classic Herbes de Provence, a staple in the south of France. This flavorful blend can be used to season everything from braised meats to herbed mashed potatoes. It also adds balance to our signature Bohemian Forest rub, which is perfect for roasted vegetables or Slow Cooker Roast Chicken.

There are more to flowers than just their petals. Saffron, the world’s most expensive spice, is actually the red stigmas of the purple Crocus sativus bloom. We devoted February to celebrating this luxurious spice with one-pot Saffron & Chanterelle Risotto Spice ‘n Easy and Saffron Salt (a special, limited time offer only available for the month of February - you’ll have to wait until next year to get your hands on a bag!).

Sprinkle

California Fennel Pollen has a delicious sweet anise flavor and is wonderful sprinkled on roasted sweet potatoes with a dash of salt and pairs well with other spices. As you might be able to guess, this flavorful pollen also makes up a large part of Coastal Cali Fennel Pollen Rub. This slightly sweet, flavor-packed rub can also be used as a sprinkle to complement succulent lobster or crab, without overwhelming the delicacy. It also pairs well with fruit (sprinkle on fruit salad!) or grilled veggies.

California fennel pollen in herbed chicken skewers
California Fennel Pollen in Herbed Chicken Skewers

 

 

Flowers aren’t just for decorating your table! Do you have any favorite florally inspired dishes? What are you looking forward to cooking this spring? Let us know in the comments below!

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