The use of edible flowers in the kitchen is something that dates back thousands of years. It was used by the Chinese, Greeks, and Romans and these days flowers can also be found in Italian, Indian, and Middle-Eastern cuisine and, of course, in professional kitchens. However, it is incredibly important to know which flowers are edible and which are not. What is also important is the question: what tastes good?
There are many types of edible flowers, such as violets and pansies, lavender, marigolds, basil flowers, nasturtium flowers, pot marigolds, thyme flowers, roses, chamomile, borage, cornflowers, magnolia flowers, and dill flowers. There also flowers that are not edible, so always check with the supplier or specialist whether a flower can be eaten.
Basic techniques: sugaring, drying, infusing, preserving, jellifying.
Taste combinations: nuts, pistachio, almond, cheese, yoghurt, cream, chocolate, potato, sea bass, halibut, tuna, rice, coconut, banana, rhubarb, strawberry, vanilla, citrus, olive oil, raspberry, fennel, aniseed, honey, thyme, caramel, peach, ginger.