24 Mar Blooming tasty
I remember vividly the first time I ate flowers in food. Lavender shortbread, they were delicious and I was intrigued. Flower and food fusions are popping up everywhere, as pretty petals are plucked for their subtle flavours and vivid colourings.
Specialist growers are seeing a huge demand for violas, cornflowers and nasturtiums as these floral fancies become the main feature on wedding cakes, a botanical twist in tea or the latest addition to chocolate.
Here are a few of my garden favourites that have made their way into the kitchen…
Viola: Brilliant blended into cocktails. Used in desserts or frozen inside ice cubes. Their sweet flavour makes them the perfect fresh flower sprinkles on cakes.
Nasturtiums: Vivid fiery colours with peppery flavoured petals. Great on crostini with a dash of olive oil and seasoned with salt and pepper. Perfect for spicing up salads.
Marigold: With their faintly citrus flavour they make a great vinegar for dressing salads. The petals can also be steeped in boiling water to make a soothing tea.
Lavender: Adds a distinctive flavour to biscuits and cakes. Use sparingly as the flavour can be overwhelming. Also a tasty addition to honey.
Flowers have been used in foods around the world for ages. Look for organic modern day blooms that have been grown without pesticides or other chemicals.