Three Ways To Cook With Edible Flowers
The days are getting longer, the weather is getting warmer, and trees are beginning to bud—all of this can only mean one thing: spring is coming! As flowers begin to bloom outside, it’s the perfect time to break out of that wintertime cooking rut and bring some floral flavors into your kitchen.
Don’t know how to use flowers in your dishes? Don’t worry, we’re here to guide you through!
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.
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.
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.
Coastal Cali Fennel Pollen Rub actually has fennel pollen in it. Fennel pollen has a delicious, slightly sweet anise flavor and pairs well with other spices. This slightly sweet, flavor-packed rub can 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.
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!