Edible Flowers Decorating

  Preparing Tasty Edible Flowers

Preparing edible flowers can add a unique touch to your culinary creations. Here are steps and ideas to help you prepare and enjoy them.

Selecting and Harvesting

Identify Edible Varieties: Know which flowers are edible. Common choices include violets, pansies, nasturtiums, marigolds, roses, and lavender.

Grow Your Own: Consider growing your own edible flowers to ensure they are free from pesticides.

Source Responsibly: If purchasing, buy from reputable sources or farmers’ markets that guarantee pesticide-free flowers.

Seasonal Awareness: Harvest flowers at the right season for the best flavor and freshness.

Time of Day: Pick flowers in the morning when they are freshest.

Avoid Roadside Flowers: Do not pick flowers from roadsides or areas with heavy traffic due to pollution.

Preparation

Inspect for Insects: Check flowers carefully for insects.

Rinse Gently: Rinse flowers gently with cool water to remove dirt and insects.

Dry Properly: Pat flowers dry with a paper towel or air dry.

Remove Stems and Sepals: Trim stems and remove the sepals unless they are also edible.

Remove Pistils and Stamens: For some flowers, removing the pistils and stamens can reduce bitterness.

Use Petals Only: In some cases, only the petals are edible, so remove any non-edible parts.

Storage

Short-Term Storage: Store flowers in a plastic bag with a damp paper towel in the refrigerator for short-term use.

Long-Term Storage: For long-term use, consider drying or pressing flowers.

Usage in Dishes

Salads: Add flowers like nasturtiums and violets to salads for a burst of color and flavor.

Garnishes: Use flowers as garnishes for cocktails, desserts, and main dishes.

Infusions: Infuse flowers like lavender or hibiscus in syrups, teas, and vinegars.

Sugared Flowers: Candy flowers like pansies and violets for decorating cakes and pastries.

Ice Cubes: Freeze small flowers in ice cubes for decorative drinks.

Jellies and Jams: Use flowers like rose petals or dandelions in homemade jellies and jams.

Butter: Mix chopped edible flowers into softened butter for a unique spread.

Cheese: Incorporate flowers into cheese spreads or use as a topping.

Pasta: Add flowers to homemade pasta dough for a visual and flavor boost.

Soups: Sprinkle edible flowers on top of soups for a colorful finish.

Spring Rolls: Include flowers in fresh spring rolls for added beauty and taste.

Rice Dishes: Mix flowers like calendula petals into rice or quinoa dishes.

Herbal Salts: Combine dried flowers with sea salt for flavored salts.

Honey: Infuse honey with flowers like lavender for a fragrant twist.

Cocktails: Use flowers in cocktails as garnishes or infuse them into the drink itself.

Baking and Cooking

Baked Goods: Incorporate flowers into cakes, muffins, and bread for a floral touch.

Cookies: Decorate cookies with pressed flowers before baking.

Pies and Tarts: Use flowers to decorate the top of pies and tarts.

Pancakes: Add edible flowers to pancake or waffle batter.

Savory Dishes: Use flowers like zucchini blossoms in savory dishes like quesadillas or frittatas.

Vinegars: Create floral vinegars with flowers like chive blossoms or nasturtiums.

Oils: Infuse cooking oils with flowers for unique flavors.

Dessert Sauces: Incorporate flower petals into dessert sauces or compotes.

Special Techniques

Crystalized Flowers: Candy flowers for a sparkling, sweet treat.

Herbal Teas: Make herbal teas with flowers like chamomile, hibiscus, or lavender.

Preserves: Preserve flowers in sugar or salt for later use.

Flower Powders: Dry and grind flowers into powders to use as flavoring agents.

Creative Uses

Potpourri: Make potpourri with dried flowers for both scent and flavoring in the kitchen.

Bath Products: Use edible flowers in homemade bath products like bath salts.

Edible Centerpieces: Create centerpieces with edible flowers that can be picked and eaten.

Flavor Masks: Use flowers to mask stronger flavors in dishes.

Considerations and Safety

Know Allergies: Be aware of any potential allergies when serving edible flowers.

Moderation: Use edible flowers in moderation to avoid overpowering the dish.

Experiment: Try different combinations to find the flavors and aesthetics you like best.

Education: Educate yourself on the specific uses and flavors of each type of edible flower.

Enjoy: Have fun experimenting and enjoy the beauty and flavor that edible flowers can bring to your cooking.

Read FREE on Kindle Unlimited 

Growing Nasturtiums

https://www.amazon.com/Growing-Nasturtiums-Flowers-Montego-Publishing-ebook/dp/B0CNM37PC7/

Planting Lavender

https://www.amazon.com/Planting-Lavender-Pots-Growing-Indoors-ebook/dp/B0D2YZLC85/

Marigolds 

https://www.amazon.com/Growing-Potted-Marigolds-Flowers-ebook/dp/B0D2VBNVMP/

Sugared Flowers Recipe 

Sugared flowers are a beautiful and delicate addition to desserts. Here is a simple recipe to make them.

Ingredients:

Edible flowers like these (such as violets, pansies, rose petals, or lavender)

1 egg white

1 teaspoon of water

Superfine sugar (or regular granulated sugar processed briefly in a food processor)

Equipment:

Small paintbrush

Parchment paper

Baking sheet

Instructions:

Prepare the Flowers:

Ensure the flowers you are using are edible and free from pesticides.

Gently rinse the flowers in cold water and pat them dry with a paper towel.

Prepare the Egg Wash:

In a small bowl, lightly beat the egg white with the water until frothy.

Sugaring the Flowers:

Using a small paintbrush, carefully paint a thin layer of the egg white mixture onto all sides of each flower or petal.

Sprinkle superfine sugar evenly over the egg-coated flowers, ensuring they are completely covered.

Drying:

Place the sugared flowers on a baking sheet lined with parchment paper.

Let them dry at room temperature for 24 hours or until completely dry and crispy.

Storing:

Once dried, store the sugared flowers in an airtight container in a cool, dry place. They can last for several months if stored properly.

Tips:

Handle the flowers gently to avoid damaging the petals.

Use tweezers to help position and handle the flowers more easily.

If you don't have superfine sugar, you can make your own by processing regular granulated sugar in a food processor for a few seconds.

Enjoy decorating your cakes, cupcakes, and other desserts with these beautiful sugared flowers!