Edible Flowers Guide

Bloomsbury Salad

Select some young tender lettuce leaves, then wash and dry them before tearing into a wooden or glass bowl. Add several whole monarda leaves and a similar quantity of nasturtium leaves, and toss in an oil and vinegar dressing. Gather the fresh flowers of borage, viola, nasturtium, rose, calendula, and monarda flower heads. Lightly pull apart the calendula, monarda, nasturtium and viola, but leave the borage flowers whole, then mix them all gently into the salad. Garnish the top of the salad with a few whole nasturtium flowers and rose petals.

Calendula Scones

• • For 8 scones:
• • 450g (1lb) plain flour
• • 1 tsp salt
• • 1 tsp bicarbonate of soda
• • 45g (1½ oz) butter
• • 300ml (½ pt) milk with 2 tsp of cream tartar.
• • 2 tbsp fresh calendula petals.

Preheat oven to 220°C (425°F) Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Rub in the butter and add the milk and the cream of tartar and the calendula petals. Mix thoroughly until a soft dough is formed. Turn onto a floured board, knead lightly, and then roll to about 2cm (¾in) thick. Use a 5cm (2in) plain cutter to cut out the scones and put them on a lightly floured baking sheet. Bake in the oven for 12-15 minutes until risen and golden brown. Cool on a baking tray before eating.

Citrus Blossom Special Salad

• •¼ cup lemon juice
• • ½ cup orange juice
• • 3 tbsp honey
• • 2 tbsp lemon rind, finely grated
• • 2 tbsp ginger, finely grated
• • ½ tsp cayenne pepper
• • 4 cups carrots, finely grated
• • ½ cup almonds, thinly sliced
• • 1 cup golden raisins
• • ½ cup calendula petals
• • ¼ cup citrus petals
• • 15 to 20 nasturtium leaves

Whisk together juices and honey. Mix in lemon rind, ginger and cayenne pepper. Add carrots, almonds and raisins. Just before serving, toss in calendula petals and citrus petals. Serve on a bed of nasturtium leaves.

Citrus Dip for Begonia Blossoms

• • 1 tbsp honey
• • 1 tbsp frozen orange juice concentrate
• • 1 tsp orange zest
• • ½ tsp lemon zest
• • ½ cup low fat yogurt
• • 4 large tuberous begonia flowers.

In a small bowl, combine the honey, orange juice concentrate and orange and lemon zests. Add the yogurt and mix well. Pour the yogurt mixture into a small decorative bowl, cover with cling film and refrigerate until ready to serve. Just before serving, gently wash the begonia blossoms and remove each of the petals at its base. Place the bowl of flavoured yogurt on a large platter and arrange the petals in a decorative pattern around the bowl. Serve as a delicious appetiser within the hour to prevent the petals wilting, Serves 4-6.

Cottage Cheese Dip

• • 1 cup cottage cheese
• • 1 clove garlic, crushed
• • ¼ tsp. caraway seeds
• • ¼ cup yoghurt
• • ½ cup mixed flower petals torn into small pieces
• • Salt

Force the cottage cheese through a sieve. Add remaining ingredients. Chill for 2 hours and garnish with borage flowers. Makes 1½ cups.

Courgette Flower Fritters

• • 125g (4oz) plain flour
• • Pinch of salt
• • 1 large egg
• • 300ml (10fl oz) semi-skimmed milk
• • Sunflower oil for deep frying
• • Icing sugar for serving

Beat all the ingredients together in a bowl for a smooth, lump-free batter. When the frying oil has almost reached the correct temperature of 188°C (370°F), dip the courgette flower in the batter and allow any drips to fall back into the bowl. Drop the flower into the hot oil and remove after 1 minute or so when the fritter will be a pale golden colour. Drain on paper towels and serve dusted with icing sugar. The same process can be used to make fritters of other types of edible flower as well.

Crystallised Flowers for Decoration

• • Use freshly picked primroses, pansies, violets, pinks, roses or other recommended small flowers.
• • Caster sugar
• • The white of an egg

Pick the flowers when the dew has dried and select only undamaged, perfectly formed flowers. Gently whisk the egg white until it is bubbly, but not frothy. Paint the white onto all parts of the flower, then dip it into the caster sugar, making sure that it is completely covered. Shake off any surplus and leave on greaseproof paper in a warm room to dry. Use when hardened. When thoroughly dry, place in an airtight container, layered with greaseproof paper and store in a cool place. They will keep for about a week.

Fried Golden Needles

• • 12 hemerocallis (Daylily) flowers
• • 1 egg beaten with 1tsp of water
• • 1 cup of all purpose flour
• • Vegetable oil

Dip each flower in the beaten egg. Roll them each in flour. Sauté the coated flowers in hot oil until crispy.

Hibiscus Tea

• • 1 tbsp of fresh hibiscus petals
• • 1 cup boiling water
• • Honey (optional)

Steep petals in water in a cup for 5 minutes, for additional sweetness add honey if desired.

Hollyhock & Nectarine Salad

• • 2 nectarines with either white or yellow flesh
• • 2 hollyhock flowers
• • 2 sprigs of mint (in flower if possible)

Cut the nectarines in half, remove the stones (pips) and slice the fruit. Arrange the slices on individual serving plates. Remove the stigma from the centre of the hollyhocks, and then cut off the green parts. Brush any excess pollen off the petals. Arrange the petals around the nectarine slices and garnish with sprigs of mint.

Home Fries with Chive Blossoms

• • ¼ cup (59ml) extra-virgin olive oil
• • 4 cups (944ml) boiled or steamed potatoes, sliced
• • Salt and freshly ground black pepper
• • 8 chive blossoms, florets snipped off and separated

Heat the oil in a frying pan. Add the potato slices; cook until the undersides begin to brown. Using a large spatula, turn the potatoes; sprinkle with salt and pepper to taste. Sprinkle with chive florets. Continue cooking until the potato slices are browned on both sides and serve immediately.

Marigold Butter

• • Petals of 20 French marigolds or tagetes
• • 225g (½ lb) butter, softened to room temperature

Finely chop the petals. Mix them into the softened butter and leave to sit in a cool room for several hours. Roll into a log shape using greaseproof paper and place in the fridge overnight. This will keep in the fridge for up to 2 weeks. Cut slices and garnish any grilled fish or serve on toast or muffins.

Nasturtium & Runner Bean Omelette

• • 50g (2oz) young tender runner beans
• • 2 eggs
• • 30ml (2tbsp) milk
• • 2 nasturtium seeds
• • 4 nasturtium petals
• • Salt and freshly ground pepper
• • 15ml (1tbsp) butter
• • Freshly grated parmesan cheese
to taste.

Slice the runner beans finely and add to a saucepan of boiling water and cook for 4 minutes, then drain. Beat the eggs with the milk. Crush the seeds with a fork, and then add the seeds, leaves and petals to the egg mixture. Season lightly with salt and some freshly ground black pepper. Melt the butter in a frying pan over a gentle heat. Pour the egg and nasturtium mixture into the pan, add the beans and cook gently until the omelette has just set. Sprinkle with parmesan cheese and serve immediately, garnished with extra petals.

Pink Marmalade

• • 1 cup granulated sugar
• • 1 cup water
• • 2 cups dianthus petals
coarsely chopped

Put sugar and water into a non aluminium saucepan. Bring to a boil and simmer until it thickens to a syrup consistency. Add the chopped dianthus petals and gently simmer, stirring frequently until pulpy. Pour into sterilised jars and allow to cool to room temperature. Once cool, place in the fridge and eat within 3 weeks.

Primrose Salad

• • 1 round lettuce
• • 115g (4oz) lambs lettuce
• • 2 tbsp young primrose leaves, finely chopped
• • 50g (2oz) parsley, chopped
• • 450g (1lb) tomatoes, skinned and chopped
• • ½ cucumber, peeled and chopped
• • 15-20 primrose flowers
• • 3 tbsp sunflower or olive oil
• • 1 tbsp primrose or white wine vinegar
• • Freshly ground black pepper and salt.

Wash and shake lettuce dry, discarding the outer leaves. Add the lambs lettuce, tomatoes, parsley, primrose leaves and cucumber and mix thoroughly. To make the salad dressing, combine the oil and vinegar in a bowl, whisk thoroughly, season with pepper and salt. Pour the dressing over the salad just before serving, toss and scatter the primrose flowers on top.

Rose Petal Sorbet

• • 115g (4oz) caster (superfine) sugar
• • 300ml (½pt) boiling water
• • Petals of 3 large scented red or pink roses, with the white ends of the petals removed
• • Juice of 2 lemons
• • 300ml (½pt) rosé wine

Place the sugar in a bowl and add boiling water. Stir until the sugar has completely dissolved. Add the rose petals and leave to completely cool. Blend the mixture in a food processor then strain through a sieve. Add the lemon juice and wine and pour into a freezer container. Freeze for several hours until the mixture has frozen around the edges. Turn the sorbet into a mixing bowl and whisk until smooth. Re-freeze until frozen around the edges. Repeat the whisking and freezing process once or twice more, until the sorbet is pale and smooth, then freeze till firm. Serve decorated with a few crystallised roses or rose petals.

Rosemary Chicken

• • 450g (1lb) skinless, boneless chicken breasts
• • 3 tbsp sweet (unsalted) butter
• • 2 tbsp rosemary flowers, coarsely chopped
• • Juice of 1 lemon

Place chicken breasts in a polythene bag and hit with a rolling pin until 6mm (¼in) in thickness. Melt the butter in a pan and add chicken. Add rosemary flowers, then quickly sauté each side until golden brown. Sprinkle with lemon juice, then serve the chicken drizzled with the pan juices.

Strawberry Jelly and Fuchsia Flowers

• • 675g (1½lb) fresh strawberries
• • 125g (5oz) caster sugar
• • 400ml (14floz) water
• • 3 tbsp gelatine
• • 6 fuchsia flowers, with stamen, pistils, and green parts removed
• • 12-14 whole strawberries
for decoration.

Put the fruit, sugar and water into a saucepan and bring to the boil; simmer for 3 minutes as you stir. Push the fruit and liquid through a fine mesh sieve to remove all the pips. Return to the saucepan, heat to just below boiling and sprinkle the gelatine over the surface. Whisk until dissolved completely. Stir in the fuchsia flowers and pour into a 1.25lt (2¼ pt) metal jelly ring mould. Allow to cool and then chill for several hours until firmly set. Turn out onto a plate and fill the centre with strawberries and a few more prepared fuchsia flowers.

Sunflower Buds

• • 8 sunflower buds
• • 30g (1oz) butter, melted
• • Sunflower petals for garnish

Bring a large pan of water to the boil. Put in the sunflower buds and blanch for 2 minutes, this will kill any bugs and remove any bitterness. Strain them into a colander. Refill the pan with water and bring to the boil. Add the sunflower buds and simmer for a further 3 minutes until tender, drain and toss in melted butter. Serve garnished with sunflower petals.

Violet Soup

• • 1 litre (1¾ pint) of stock
• • 40g (1¾ oz) long grain rice
• • 1 teaspoonful lemon juice
• • ¾ cupful of freshly picked, unwashed violets or small flowered pansies or violas.

Boil the rice in the stock for twenty minutes or until soft, add the violets and lemon juice, cover with a saucepan lid and simmer very gently for 2 minutes. Serve immediately.