We’ve been eating some amazing meals here in Spain, very simple and rustic but so, so tasty. It’s incredible how much more flavour Spanish tomatoes and onions have in comparison to their British cousins.
As a holiday from flower arranging, we’ve been eating them! As well as addinginteresting textures and flavours, they look so pretty tumbled into a salad or on a dessert plate.
Of course people have been cooking with flowers eg. Orange Blossom, Dandelion, Rose Water and Lavender for years, but It’s surprising how many common flowers are edible:
Nasturtium – one of the most popular edible flowers, leaves and petals have a distinct peppery taste and are a great asset to any salad. Leaves are best picked and eaten when small and young.
Daisies – the petals are edible and look lovely scattered over a salad. Perfect for a wonderful flower soup.
Pot marigolds – these beautiful bright orange flowers have been used for centuries to colour soups and broths. Use the petals to add to soups and stews or even to rice for a lovely subtle flavour and a delightful colour. Make sure you only use pot marigolds as the French marigolds are not edible.
Dandelion – this so called weed is actually a very nutritious and highly useful plant, as the leaves, roots, flowers and buds are all edible. The leaves can be used in salads or brewed into a tea, the flowers and petals used for garnish and in salads. Pick as fresh and young as possible, as they taste bitter with age.
Violas and pansies – the flowers and petals are stunning when sprinkled on top of salads, or even as decoration on top of cup cakes.
Roses – the petals are edible, although the white base of the petal tends to be bitter so are best removed. Rose petals are really lovely when iced as decoration on top of birthday cakes. The more aromatic red roses are also the tastier ones to savour.
Busy Lizzies – these flowers come in many colours and look attractive used as a garnish in salads or floated in cold drinks.