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They’re pretty to look at, but did you know that they taste good, too? Edible flowers have long been used as cake decorations, but there are also many kinds of blossoms that can be used in a wide variety of cooking. A new floral favourite is the delicious and interesting courgette flower, so brush up on your knowledge of edible flowers to learn how to use them to enhance the flavours as well as the look of your food.

Nasturtiums

Probably the edible flower that most people know the most about, nasturtiums are often used as an edible decoration because of their bright, bold colour. Both the flowers and the leaves have a peppery flavour that’s great in salads, and the flowers make a great edible garnish for starters and canapés served on beautiful crockery.

Herb flowers

Everyone uses herbs to add flavour to food, but the flowers that grow along with herb foliage can be equally tasty. Garlic flowers and chive flowers both have milder flavours than the garlic and chive tastes that cooks know and love, so try them out for something different.

Courgette flowers

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These are best stuffed, and although there are a great variety of fillings that would work well for this, Jamie Oliver’s recipe for cooking with courgette flowers might be the best one. Investing in a deep-fryer might be a good idea if you like cooking with flowers – many of them work well as a pretty stuffed starter or side.

Be creative – and stay safe

Remember that flowers aren’t just for decoration and you’ll soon find all kinds of uses for flowers in the kitchen, from floral syrups to pickled flower buds to be used like capers. Remember to check that the flowers you use are definitely what you think they are, and that they’re free from pesticides, and enjoy a healthy and unusual floral addition to your cooking.

Tags: cooking, recipes