Friends! It’s FINALLY April! And we are absolutely living the whole, “April showers bring May flowers.” (This rain though, are we right?!) But, with the rain brings some wonderful florals—both for bouquets and something super unique:
If you’ve never used edible flowers as a garnish on baking, parfaits, chia pudding or anything else, get ready to be amazed. Flowers finish off those beautiful dishes, bring a hint of colour, add a little je ne sais quoi in the flavour department. (Plus, they’re generally just lovely, so we’re big, huge fans.)
But there’s a lot to know about edible flowers. Before you run out and start plucking them from your garden or favourite meadow, here’s the low-down on these little gems:
There are a ton of different types of consumable flora, but you should be careful about knowing the species and making sure they’re safe to eat. West Coast Seeds has a great list of edible flowers HERE.
Popular edible flowers include marigold, dandelion, chamomile, cornflowers (the petals are beautiful!), impatiens, pansy and chrysanthemum.
Edible flowers can be super cute on anything, but we think they’re especially sweet on a few things in particular:
- Cakes: you can use any edible flowers; simply pluck off and use the petals or a combination of both—they will look beautiful, creative and summery.
- Brownies: try a brightly coloured species of edible flower - like cornflower! - for a contrasting look.
- Chia Pudding: we recommend sprinkling tiny petals from lavender, chamomile or clover. Small tip: lavender can be a little overpowering, so use these guys sparingly.
- Salads: big, yellow and orange squash flowers, like zucchini, are adorable in salads.
- Soups: sprinkling a few petals on a butternut squash bisque? YES!
- Baked Donuts: give the donuts a light coating of vanilla glaze, then top with a few petals as the glaze sets. A little asymmetrical garnish is always beautiful and on point.
Here are a few more things to consider when foraging for or purchasing edible flowers:
- No herbicides or pesticides should be anywhere near flora intended for consumption. This means no road-side foraging, guys: exhaust from vehicles and other nasty things can damage the integrity of the poor roadside wildflowers. They may look beautiful, but they won’t be healthy.
- GMO-free flowers are advised. You can order seeds that have not been genetically modified from West Coast Seeds, or simply forage from a safe place where nothing is sprayed and everything grows wild.
- Try flowers first, before adding to your food and baking. Some are very sweet, a few have a bit of kick, and some can be quite bitter. It’s nice to try and compliment the food you’ve made with flowers, rather than detract from the flavours by unintentionally pairing it with an odd-tasting floral mixture.
Have fun with these and let us know if you have any questions by leaving a comment or connecting with us on social.
Happy spring; now go find yourself some flowers for your next party!
(They’ll impress those dinner guests, we promise).
The Polly Fox