Flowers

Flowers Enlarge

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.

Marigold sugar

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Marigold sugar

Rose water crème

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Rose water crème

Charred tulip bulbs

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Charred tulip bulbs

Sugared violets

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Sugared violets

Hibiscus jelly

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Hibiscus jelly

Pickled rose petals

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Pickled rose petals

Cod in wild flowers

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Cod in wild flowers

Chamomile oil

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Chamomile oil

Chamomile cream

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Chamomile cream

Nasturtium capers

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Nasturtium capers

Lavender dressing

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Lavender dressing

Lavender syrup

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Lavender syrup

Lavender marshmallow

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Lavender marshmallow

Magnolia meringue

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Magnolia meringue

Lavender ice cream

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Lavender ice cream

Violet gel

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Violet gel