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How to use Edible Flowers in Food

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Other than using flowers for aesthetic purposes, you can make them part of a recipe for your favorite dishes. Consumption of flowers has been practiced for decades. The medieval monks used Calendula while preparing their meals while the Victorians used candied violets to top their desserts. In both cases, flowers were used as a symbol of elegance.

Petals of Daylilies, Nasturtiums, and carnations are used in garnishes, and they have also been found to have body cleansing properties which are suitable for the health of the consumer. But before using flowers in your recipes, there are several things you need to put in consideration; not all flowers are edible, some are poisonous. It’s always essential that you purchase your flowers from a trusted florist. At Wild Flowers of Parkland, we offer fresh, organically grown flowers that have not been treated with pesticides or to chemicals to lengthen their shelf life.

On this article, we have provided you with four ways of using edible flowers in food we thought you should try out.

1. Lemon yogurt:

You can top your lemon Yoghurt with carnations, nasturtiums, blueberries, almonds, and pansies to make it appear more appetizing.

2. Flowerfetti Cake:

Flowerfetti cakes are decorated using flower petals of different types of edible flowers. You should be selective when using flowers to decorate your flowerfetti cake. When selecting the flower petals to use in your flowerfetti cake, choose edible flowers whose taste will rhyme well with the flavor of your cake. The stamens and pistils should be removed from the flowers to remain with the pistils only. Then gently place the flowers on your cake.

3. Violet Flower cupcake:

Violet flowers are always a perfect idea for decorating your cake. All you need to do is bake and ice your cupcake. Then wash the flowers gently and allow them to drain off the water. Remember to remove all portions of the flower that may contain pollen as some people may be allergic to it. Gently place the violet flowers on top of the icing and serve.

4. Spring flower lollipop:

Ingredients

2 c . Sugar

2/3 c. water

2/3 c. corn syrup

lollipop sticks

Food coloring(gel)

pansy flower petals

Directions:

Use clean water to clean the flower petals. You can choose to either use lollipop mold or powdered sugar even though lollipop mold is highly recommended. If you choose to use lollipop molds, use cooking spray to grease it lightly. You need to create indentations on it using a flat object.

Add corn syrup, water, and sugar into a saucepan and stir to form a good mixture. Attach a thermometer to the pan. Heat the mixture until it begins to boil. Do not stir the boiling mixture.

Monitor its temperature and when it gets to 302F, remove it from the source of heat. Add a small quantity of flavoring oil and food coloring and stir. Take caution while making the additions; the mixture bubbles and is likely to sputter.

When the bubbling stops, add it to the indentations or lollipop molds. Mount the viola flower head to the hot mixture

Add another amount of the hot candy on the flower petal to cover it completely. Insert a lollipop stick and allow the hot candy to cool and harden. Finally, remove your viola flower lollipop from the mold. 

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