Edible flowers

Edible flowers

  • +Description

    Flowers are commonly used as decoration for the house, however some flowers are also a true delicacy. Today, many restaurant chefs garnish their dishes with flower blossoms for flavour and a touch of elegance.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
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    Edible flowers are available from Israel.

  • +Main nutrients

    The main nutrients of edible flowers is unknown. However courgette with flowers contain the following: Copper, Fiber, Vitamin K, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin, Thiamin, Vitamin A, B6, C and K.

Main varieties

  • Courgette Flower

    Courgette Flower

    Courgettes with the flowers attached are a sign of a truly fresh and immature fruit. These immature fruits have the most flavour. Courgette with flower is also available from Holland.

    View Courgette Flower
  • Roses

    Roses

    As if the rose isn't perfect enough with its beauty and seductive perfume, some varieties are also edible. The subtle taste and smell of roses, goes especially well in desserts and pastries.

    View Roses
  • Viola

    Viola

    Violet flowers are not only a nice decoration, but they are also delicious in salads, pastries and beverages. Young leaves have a sweet aromatic but also a very mild flavour and contain many vitamins.

    View Viola
  • Orchid

    Orchid

    Orchids are great to create a tropical and a extravagant luxury atmosphere. This flower has a neutral flavour and is great to add in salads. Dipped in melted chocolate, orchids are a tasty treat.

    View Orchid

Preparation

Preparation

Remove the stems and wash the flowers in a bowl of water. The flowers will retain their odor and colour. Let the flowers dry and add them to a dish.

Consumption

The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavours that will over power the delicate taste of the flower. The use of flowers in the kitchen is similar to the use of herbs. Use small quantities of edible flowers, at a time. Edible flowers go very well in salads.

When to eat

Edible flowers should be firm without any brown spot. The flowers can best be kept in the refrigerator.

Did you know?

  • Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.
  • One very important thing that you need to remember is that not every flower is edible.
  • If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don't leave too long or else they will lose some of their flavour.
 

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