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Daisy
Found everywhere on the planet, in some form, apart from in Antarctica.
Daisy leaves are closely related to artichokes and are packed with Vitamin C—they taste great in a salad!
Flavour
A distinct peppery taste
How to use them
Daisy lollipops
- Daisies
- 2 cups (400 grams) of sugar
- 2/3 cup (156 mL) of water
- 1/8 tsp cream of tartar
- 2 to 3 drops flavouring oil
- Combine the sugar and cream of tartar with the water, stir until dissolved.
- Boil until it reaches 145 degrees Celsius (290 degrees Fahrenheit) then remove from heat and add flavouring.
- Pour into candy molds and place a daisy on each lollipop. Pour a little more sugar mix over each daisy.
- Leave to cool, then enjoy!
Rose
All types of roses are edible but be sure to take off the white part of the petal—it’s bitter!
Roses are used predominantly in Middle Eastern and North African food in the form of petals, syrups and flavoured water that is used for baking and cooking.
Flavour
Sweet and fragrant, much like a subtle version of the smell
How to use them
Candied rose petals
- 2 large roses
- 1 egg white
- 1 tsp water
- 1 cup (400 grams) of sugar
- Remove the petals carefully and lay on a parchment-lined baking sheet.
- Add the water to the egg white, whisk well. Brush the petals lightly with the egg wash and sprinkle with sugar immediately.
- Allow the rose petals to dry for 24 hours. The petals will harden and can be used for up to three weeks. Delightful!
Violet
Using violets for culinary purposes has been fashionable since the Tudors decided they wanted colourful ‘salettes’ and added violets, primroses and cowslips to their bland green dishes.
The Elizabethans and Victorians used them for their desserts and paired them with lemon, as well as using the flowers to sprinkle as a garnish.
Flavour
Everyone has tasted a parma-violet, they taste like this but more subtle
How to use them
Violet cupcakes
For the cupcakes:
- 80 grams (3 ounces) unsalted butter, softened
- 280 grams (10 ounces) caster sugar
- 240 grams (8 1/2 ounces) plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp violet essence
- 240 mL (8 1/2 fluid ounces) whole milk
- 2 large eggs
For the frosting:
- 500 grams (1 pound, 2 ounces) icing sugar
- 160 grams (5 1/2 ounces) unsalted butter, softened
- 2 drops violet essence
- 50 mL (1 3/4 fluid ounces) whole milk
- 2 – 3 drops purple food colouring (optional)
- Candied violet petals, to decorate
- 1 or 2 x 12 hole deep muffin tins
- Whisk the butter, sugar, flour, baking powder and salt together slowly until the consistency is that of fine breadcrumbs.
- Mix the violet essence with the milk in a jug, then add the eggs and whisk together by hand.
- Combine three-quarters of the mixture with the dry ingredients. Mix slowly until smooth and thick.
- Add the remaining milk mixture and keep mixing until the batter is smooth again.
- Fill each case by two thirds and then pop in the oven to bake for 18-20 minutes (190 degrees Celsius/375 Fahrenheit/Gas 5) or until well risen.
- To make the icing, slowly beat the icing sugar and butter until completely mixed in.
- Mix the violet essence with the milk and gradually pour this into the beaten icing sugar and butter. Add in the food colouring and then whisk until light and fluffy.
- Ice each cupcake with a palette knife and decorate with candied violet petals.
Nasturtium
These flowers are actually native to the jungles of Peru!
A nasturtium is the official flower for a 40th wedding anniversary—so they’d make the perfect 40th Anniversary cake decoration!
Flavour
Spicy and savoury like rocket or watercress
How to use them
Stuffed nasturtium
- Nasturtium flowers
- 1 (8-ounce or 227-gram) package cream cheese, softened
- 1 garlic clove, minced finely
- 1/2 tablespoon fresh chives
- 1 tablespoon chopped fresh lemon verbena
- Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with herbs. Season to taste.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in centre of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.
Lilac
Some varieties of the lilac plant can survive -60 degrees Celsius!
They come from the same family as the olive tree, although we don’t think that olives and lilac would taste too great together.
Flavour
Sweet, perfumed and fragrant. Much like the smell.
How to use them
Lilac blossom almond scones
- 3 cups (600 grams) flour, all-purpose
- 1/3 cup (67 grams) sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter
- 1 cup (237 mL) buttermilk, shaken well
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) toasted, chopped almonds
- 1 cup (200 grams) lilac flowers
- Combine and whisk the flower, sugar, baking powder, baking soda and salt. Cut the butter into small cubes and work the butter into the flour mixture, until pea-sized lumps of butter are present.
- Fold in the buttermilk, vanilla extract, almonds and lilac blossoms then lightly knead the dough by hand.
- Lightly flour the ball of dough and flatten it out by hand, into a 1/2-inch (1.27-cm) thick dust. Cut the dough into triangles and place onto a greased baking sheet. Lightly dust with raw sugar.
- Bake 12 to 16 minutes, until desired level of toastiness.
Dandelion
Dandelion leaves can be foraged from most countryside. Make sure you have permission to take them before you pick them though!
The dandelion represents the 3 celestial bodies of the sun, moon and stars—the yellow flower represents the sun, the puffball symbolizes the moon and the seeds represent the stars.
Flavour
Earthy and nutty, similar to radicchio with a bitter aftertaste
How to use them
Dandelion greens with a kick!
- 1 teaspoon salt
- 1 pound (454 grams) dandelion greens, torn into 4-inch (10-cm) pieces
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- 1/4 tablespoon red pepper flakes
- 2 cloves garlic, minced
- salt and pepper to taste
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper. Serve.
Sources
thompson-morgan.com
telegraph.co.uk
garden.org
homecooking.about.com
allrecipes.com
hollyandflora.com
food.com
marthastewart.com
une-deuxsenses.blogspot.co.uk
intimateweddings.com
More interested in arranging flowers than eating them? Check out our Floral Arrangement Ideas»
image: Pixabay
