Edible flowers and their culinary uses

Here’s a Flowerbee Hong Kong florist guide to edible flowers and their culinary uses:

Flower	Flavor Profile	Common Uses
Lavender	Floral, slightly sweet	Infused in teas, baked goods, ice cream, or syrups. Used for garnishing desserts and cocktails.
Rose	Sweet, perfumed	Added to jams, jellies, syrups, and teas. Used in Middle Eastern dishes and as cake decorations.
Marigold (Tagetes)	Citrus-like, slightly tangy	Garnish for salads, soups, and stews. Used in herbal infusions or as a saffron substitute.
Violet	Sweet, floral	Candied for dessert decoration, infused in syrups or jellies, and as a garnish for salads.
Hibiscus	Tart, cranberry-like	Brewed as tea, used in beverages, jams, and desserts, and as a garnish for tropical drinks.
Pansy	Mild, grassy	Garnish for salads, desserts, cakes, and cocktails. Often used for decorative purposes.
Chamomile	Apple-like, sweet	Infused in teas, honey, and desserts. Adds a delicate flavor to baked goods.
Nasturtium	Peppery, slightly sweet	Used in salads, sandwiches, and as a garnish. Flowers and leaves can also be stuffed or pickled.
Borage	Cucumber-like	Garnish for salads, soups, and cocktails. Commonly used in lemonade or as an ice cube filler.
Dandelion	Sweet, honey-like	Used in salads, fritters, teas, or to make dandelion wine. Roots are used for coffee substitutes.
Squash Blossom	Mild, squash-like	Stuffed with cheese and herbs, fried, or added to soups and pasta dishes.
Chive Blossoms	Onion-like	Garnish for salads, soups, and savory dishes. Infused in vinegar for a mild onion flavor.
Calendula	Peppery, tangy	Garnish for salads, soups, or rice dishes. Often used as a saffron substitute in coloring dishes.
Elderflower	Sweet, floral	Used in syrups, cordials, teas, and desserts. Popular in beverages like elderflower lemonade.

 

Here’s a simple recipe for each flower to help you explore their culinary potential:

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Lavender: Lavender Shortbread Cookies

Ingredients:

• 2 cups flour
• ½ tsp salt
• 2 tbsp dried culinary lavender
• 1 cup unsalted butter (softened)
• ½ cup powdered sugar

Instructions:

1. Preheat oven to 325°F (165°C).
2. Grind lavender with a mortar and pestle.
3. Mix butter and sugar until fluffy. Add lavender and flour.
4. Roll dough, cut shapes, and bake for 10-12 minutes.

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Rose: Rose Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• ½ cup fresh rose petals (pesticide-free)

Instructions:

1. Simmer sugar, water, and petals for 10 minutes.
2. Strain and cool. Use in drinks or desserts.

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Marigold: Marigold Rice Pilaf

Ingredients:

• 1 cup basmati rice
• 2 cups water
• Petals from 2 marigold flowers
• 1 tbsp butter
• 1 tsp turmeric

Instructions:

1. Sauté rice in butter. Add turmeric and marigold petals.
2. Cook with water until tender.

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Violet: Candied Violets

Ingredients:

• 1 cup fresh violets
• 1 egg white
• 1 cup superfine sugar

Instructions:

1. Brush violets with egg white, sprinkle with sugar.
2. Dry on parchment paper overnight.

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Hibiscus: Hibiscus Iced Tea

Ingredients:

• 1 cup dried hibiscus flowers
• 4 cups water
• Sweetener and lime slices (optional)

Instructions:

1. Boil flowers in water for 5 minutes. Strain.
2. Add sweetener and serve over ice.

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Pansy: Pansy Salad

Ingredients:

• Mixed greens
• Handful of pansies
• Olive oil, balsamic vinegar, salt, and pepper

Instructions:

1. Toss greens with dressing.
2. Top with pansies for garnish.

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Chamomile: Chamomile Honey Tea

Ingredients:

• 2 tbsp dried chamomile flowers
• 1 cup boiling water
• 1 tsp honey

Instructions:

1. Steep flowers in boiling water for 5 minutes.
2. Strain and sweeten with honey.

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Nasturtium: Stuffed Nasturtium Flowers

Ingredients:

• 12 nasturtium flowers
• 4 oz cream cheese
• 1 tsp chopped chives

Instructions:

1. Mix cream cheese and chives.
2. Pipe into flowers and serve.

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Borage: Borage Lemonade

Ingredients:

• 1 lemon (sliced)
• 1 cup water
• 1 tbsp sugar
• Borage flowers

Instructions:

1. Mix lemon, water, and sugar.
2. Serve chilled with borage flowers as garnish.

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Dandelion: Dandelion Fritters

Ingredients:

• 1 cup dandelion heads
• ½ cup flour
• ½ cup milk
• 1 egg

Instructions:

1. Mix batter with flour, milk, and egg.
2. Dip flowers and fry in hot oil until golden.

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Squash Blossom: Stuffed Squash Blossoms

Ingredients:

• 8 squash blossoms
• 4 oz ricotta
• 1 egg yolk
• Salt, pepper, olive oil

Instructions:

1. Mix ricotta, egg yolk, salt, and pepper.
2. Stuff blossoms, brush with olive oil, and bake at 375°F (190°C) for 10 minutes.

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Chive Blossoms: Chive Blossom Vinegar

Ingredients:

• 1 cup chive blossoms
• 1 cup white vinegar

Instructions:

1. Place blossoms in a jar. Pour vinegar over.
2. Let sit for 2 weeks, strain, and use in dressings.

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Calendula: Calendula Saffron Rice

Ingredients:

• 1 cup rice
• 2 cups water
• Petals from 2 calendula flowers
• Pinch of saffron

Instructions:

1. Add rice, water, petals, and saffron to a pot.
2. Cook until rice is tender.

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Elderflower: Elderflower Cordial

Ingredients:

• 10 elderflower heads
• 4 cups water
• 2 cups sugar
• 1 lemon

Instructions:

1. Simmer water and sugar. Add elderflowers and lemon slices.
2. Steep overnight, strain, and bottle.