It might sound a bit crazy but the latest trend to hit the culinary world is edible flowers. As much as they look pretty apparently they taste pretty good too! Here at Trulawn towers we’ve done a bit of digging to find out what’s it all about, and how you can enjoy the delicious taste of flora.
Top tips before eating the flowerbeds:
• Make sure it is definitely a flower, and not a flower that’s poisonous!
• Don’t eat flowers if you have allergies, asthma or hayfever.
• Only eat flowers grown organically (with no harmful pesticides).
Try not to choke on this!
The mighty artichoke is in fact the bud of an unopened flower, and actually a member of the thistle family. Artichokes grow well in warm climates so they’re difficult to grow in the UK. However they are available in shops and are great as part of a mezze platter.
Squash your expectations!
The flowers of squashes, pumpkins and courgettes are popular in parts of the Mediterranean where they are most commonly stuffed with cheese and deep fried. Over here they are a delicacy because the flowers are so difficult to store and transport. The easiest way of getting hold of these in the UK is by growing them yourself.
These won’t violet your palate!
If you’re looking for something sweeter try munching on a violet. These pretty little flowers are great in desserts. In ancient Greece the violet was believed to have a calming influence and was worn round the head of those with headaches and dizziness. We suggest coating the petals in sugar water, then placing them on top of a cake instead. You’ll soon earn the nickname Mary Berry.
Other flowery flavours:
Nasturtiums have a peppery taste, and brighten up salads with their bold colour.
Elderflower has been used in drinks for centuries but also makes a great jam or jelly.
Marigolds have a slight tangerine flavour which can add a dash of sweetness to a dish.
