Using edible flowers in dishes and drinks is nothing new. Many chefs and hobby cooks do it often and with pleasure, giving their creations a sophisticated touch. Refined in this way, every salad gets the last, flowery whistle and the delicious dessert becomes much more popular with delicate flowers on it. These can even be candied or sweetened to make the whole thing even more unique. Edible flowers are just as good in butter, bread, cream cheese and quark and even original ice cubes can be prepared with them. In addition to roses, lavender and elder, there are a lot of flowers and plants that give us their edible, colorful blossoms. Below we show you our 10 favorites and give you even more ideas and tips.
Caution! Only unsprayed plants from clean locations should be used. Never eat flowers from the conventional flower trade or the hardware store!
Extra tip: Freshly picked flowers are ideal when they have just opened. That is when their aroma is at its most intense.
Edible flowers enhance the look and taste of your food and drink
10 edible flowers that are among our favorites
Some of the flowers are quite popular in the kitchen and cosmetics and perhaps most of you have already had some experience with them. However, others are not so common as an ingredient or decoration of dishes and drinks and not everyone has tried them. Unless you’re a raw foodist or vegan, consuming some of the flowers may take some getting used to at first. But they are all very healthy and will definitely convince you. Each individual type of flower has a very specific taste and valuable properties. Depending on your preference, you can opt for a slightly milder or more spicy touch. Total novices can even start by just using the buds as decoration at first, and then slowly start consuming them as well.
Daisy (Bellis perennis)
Everyone knows these delicate flowers. They can be found almost everywhere in gardens and parks from April. We don’t call them daisies or little sun doors for nothing. They always bloom en masse in the meadows and delight the senses with their golden-white blossoms until autumn. Daisies are not only beautiful, but also edible and healthy. They have a light, pungent aroma, stimulate the metabolism and are good for the internal organs and skin.
Nasturtium (Tropaeolum majus)
The nasturtium also tastes slightly spicy. The taste of the flowers, seeds and buds is reminiscent of watercress. These parts of the plant contain many mustard oils and have a blood-cleansing and antibacterial effect. You can use it to prepare tasty sauces, butter or spreads. The yellow, orange and reddish flowers also look stunning as colorful ingredients in salads, desserts and on cakes.
A little hint: Pickled, the buds are an excellent substitute for capers.
Scented Geraniums (Pelargonium)
Depending on the species, the scented geraniums can smell of roses, mint, lemon and many other flowers, fruits and spices. They are mainly used in desserts, fruit salads, teas and compotes. Not only the flowers are edible, but also the leaves. The essential oils contained in it have an anti-inflammatory and antibacterial effect. Some species of scented geraniums are even known to be mood-enhancing.
Spice marigolds (Tagetes tenuifolia)
It is important to note that marigolds and other marigold species should be avoided. While they are not poisonous, most of them taste quite bitter and are not really suitable for consumption. The spice marigold flowers, on the other hand, are tasty and were already used by the Aztecs as a kitchen spice. It is not for nothing that the plant is also called Mexican tarragon or Inca velvet flower. With its orange-yellow flowers, it enchants every summer salad or delicious dessert.
Roses (Rosaceae)
The queen of flowers not only leaves us speechless, but also spoils our palate. Rose blossoms and rose blossom water play a particularly important role in oriental cuisine. Recently, people in this country have also started to use this magnificent flower for culinary purposes. The scent of roses gives an enchanting, unmistakable note not only in jellies and jams, but also in teas, punches, icing and a number of desserts. The rose is also said to have an antidepressant, antiviral, wound-healing and antiseptic effect.
Lavender (Lavandula angustifolia)
This delightful, summer-scented spice needs no introduction either. Its beguiling scent and intense purple color are well known around the world. The flowers are enjoyed by many as a tea because of its calming effects. And dried lavender bouquets are often used as natural insecticides. But lavender can do much more. As a spice or oil, it can be added to warm dishes, Mediterranean salads, desserts or lemonades.
Horned violet (Viola cornuta)
The wonderful blossoms of the horned violet transform every smoothie bowl, every cake or salad into a true gourmet dream. They also have a pleasant sweet taste and a delicate aroma. You can use the blossoms of the horned violets either immediately after picking them or sugared or candied as a cake or salad decoration. The flowers are also highly recommended as a valuable ingredient in the preparation of yoghurt dishes, pralines or chocolate.
Lilac (Syringa vulgaris)
The flowers of this magnificent plant enchant us every spring with smooth shades of pink, purple or white and an unmistakably intoxicating scent. As a medicinal plant, lilac was already used in ancient times to treat rheumatism, gout, indigestion and fever, and in the kitchen it can be added as a fragrant decoration to almost any dish or drink. Main thing: don’t overdo it with the quantity!
Important! Lilac contains a distinctive glycoside called syringin. This is considered not so harmless, especially for sensitive people, children, seniors and pets. So, it is best to use lilacs as decoration when eating and drinking.
Cornflower (Cyanus segetum)
With its mild flavor reminiscent of endive, the cornflower is one of the most popular edible flowers. It also looks fabulous and is not only suitable as an ingredient for all delicacies, but also as an original decoration for salads, puddings, cupcakes and cakes. The valuable tannins and bitter substances contained in cornflowers get the digestion going and even alleviate major problems. And how about some inspiring ice cubes with cornflower blossoms for the next garden party?
dandelion (taraxacum)
Dandelion is a real all-rounder in the kitchen. Its sunny flowers give us a cheerful mood from April to July. Thanks to its versatile healing effects, it is used as an important component in numerous detox cures, but also in the preparation of tea, salads, main courses and desserts. Not only the flowers are recommended, but even more the leaves and roots. The bitter substances it contains have a blood-cleansing and detoxifying effect, especially for the liver and bile, but also for the whole organism. You can read more about the healing properties of dandelion here.
Other edible flowers: Borage, marigold, wild rose and cistus, ground ivy blossoms, wild garlic blossoms, vetchling peas, fruit tree blossoms (unsprayed), forget-me-nots, dead nettle and golden nettle, primroses, chickweed, thyme.
TIP: Sugaring flowers is super easy and effective
Try it with different edible flowers
Here are the exact instructions:
A real feast for the senses!
Prepare fancy ice cubes with pansies
Or use them as a pizza topping
This also makes exotic summer rolls incomparable
Just like biscuits and every kind of finger food
The Wald-Weichen give your breakfast even more of a sweet aroma
Sort of like scented geraniums
Discover even more edible flowers and spoil your guests and yourself!
