Flowers have long been recognized for their brilliant colours and distinctive fragrances. A select number of flowers also have the unique ability to be intergrated within our diet. The following flowers are worthy additions to kitchen gardens.
1. Borage
Borago officinalis
The small blue star shaped flowers have a faint cucumber flavour. Ideal for crystallising to decorate cakes and desserts. Fresh flowers can be floated on top of all sorts of drinks or scattered over a green salad.The flowers freeze well. Try putting them one by one in an ice - cube tray and gently covering them with water.
A flowery ice block make an excellent addition to a gin and tonic. Pimms Punch is a refreshing summer drink.
Pimms Punch
Serves 6
1 bottle of Pimms No.1 Cup
1 large bottle lemonade
plenty of ice cubes
2 handfulls freshley picked wild strawberries
1 handfull freshly picked mint sprigs
10 borage flowers
Borago officinalis
The small blue star shaped flowers have a faint cucumber flavour. Ideal for crystallising to decorate cakes and desserts. Fresh flowers can be floated on top of all sorts of drinks or scattered over a green salad.The flowers freeze well. Try putting them one by one in an ice - cube tray and gently covering them with water.
A flowery ice block make an excellent addition to a gin and tonic. Pimms Punch is a refreshing summer drink.
Pimms Punch
Serves 6
1 bottle of Pimms No.1 Cup
1 large bottle lemonade
plenty of ice cubes
2 handfulls freshley picked wild strawberries
1 handfull freshly picked mint sprigs
10 borage flowers
2. Calendula
Calendula officinalis
The golden orange or yellow small to medium flowers have saffron flavoured petals.Seperate the spicy, tangy and peppery petals and sprinkle on soups, pasta, rice dishes and salads to add colour and a zesty flavour. Also a great addition to breakfast eggs, white sauces and vinegars.
Calendula officinalis
The golden orange or yellow small to medium flowers have saffron flavoured petals.Seperate the spicy, tangy and peppery petals and sprinkle on soups, pasta, rice dishes and salads to add colour and a zesty flavour. Also a great addition to breakfast eggs, white sauces and vinegars.
3. Chives
Allium schoenoprasum
The mauve/purple pompom shaped flowers have a mild onion flavour and can be used as a replacement for chive leaves.Seperated petals can be utilised to flavour and garnish omelettes, cooked chicken and fish, salads, steamed vegetables and soups.
Allium schoenoprasum
The mauve/purple pompom shaped flowers have a mild onion flavour and can be used as a replacement for chive leaves.Seperated petals can be utilised to flavour and garnish omelettes, cooked chicken and fish, salads, steamed vegetables and soups.
4. Lavender
Lavendula angustifolia
The small blueish purple flowers have a strong floral flavour.Lavender can be included as an ingredient to make biscuits, scones, breads and for desserts such as sorbet. Good mixtures of the classic Moroccan spice mix Ras el hanout contain dried lavender flowers. Herbes de Provence is a great addition to a range of recipes.
Herbes de Provence
Add herbes de Provence to a slow cooked stew or casserole, sprinkle onto grilled fish or stir through a salad.
4 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rosemary
1 teaspoon dried tarragon
3/4 teaspoon dried lavender flowers
1/2 teaspoon celery seeds
1 bay leaf crushed
Combine all ingredients and store in an airtight container.
Lavendula angustifolia
The small blueish purple flowers have a strong floral flavour.Lavender can be included as an ingredient to make biscuits, scones, breads and for desserts such as sorbet. Good mixtures of the classic Moroccan spice mix Ras el hanout contain dried lavender flowers. Herbes de Provence is a great addition to a range of recipes.
Herbes de Provence
Add herbes de Provence to a slow cooked stew or casserole, sprinkle onto grilled fish or stir through a salad.
4 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rosemary
1 teaspoon dried tarragon
3/4 teaspoon dried lavender flowers
1/2 teaspoon celery seeds
1 bay leaf crushed
Combine all ingredients and store in an airtight container.
5. Nasturtium
Tropaeolum majus
The orange, red or yellow blossoms have a characteristic pepper flavour.Flowers can be added to white wine vinegar and used as a condiment.The bright blooms are a welcome addition to green salads.Try them sandwiched between bread slathered with cream cheese.
Share your thoughts
Are there any edible flowers that we have overlooked and you feel should have made the cut ?
Tropaeolum majus
The orange, red or yellow blossoms have a characteristic pepper flavour.Flowers can be added to white wine vinegar and used as a condiment.The bright blooms are a welcome addition to green salads.Try them sandwiched between bread slathered with cream cheese.
Share your thoughts
Are there any edible flowers that we have overlooked and you feel should have made the cut ?
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