15 Innovative Ways to Use Edible Flowers in Your Cooking

Cooking with edible flowers isn’t just for fancy restaurants—it’s something you can easily do at home to make your dishes more exciting and beautiful. Flowers like lavender, rose, and nasturtium aren’t just pretty; they bring unique flavors and textures to your meals. Think of them as nature’s way of adding a little flair and flavor to your favorite recipes. Let’s explore creative and delicious ways to use them that’ll make your meals as memorable as they are tasty.

Rose Petal Herbal Sugar

Creating rose petal-infused sugar adds a fragrant twist to your culinary creations. Layer fresh, pesticide-free rose petals between granulated sugar in a jar, seal it, and let it sit for a week to allow the flavors to meld. Afterward, sift out the petals, and use the rose-infused sugar in teas, baked goods, or as a sweetener for fruit salads. This simple infusion imparts a delicate floral note to your dishes.

Candied Rose Petals

Candied rose petals are a delicate and visually stunning addition to cakes, cupcakes, or desserts. To make them, lightly brush fresh, pesticide-free rose petals with egg white, then dust them with fine granulated sugar. Lay the petals on parchment paper and let them dry completely for several hours until they become crisp. These sweet, floral-flavored garnishes add an elegant touch to any dessert table. Their subtle crunch and romantic appearance make them perfect for weddings, tea parties, or special occasions.

Lavender-Infused Shortbread Cookies

Lavender imparts a delicate floral note to buttery shortbread cookies, creating a sophisticated treat. To make these cookies, you’ll need 1 cup of unsalted butter, 1/2 cup of granulated sugar, 2 cups of all-purpose flour, and 1 tablespoon of dried culinary lavender. Cream the butter and sugar together until light and fluffy, then mix in the flour and lavender until a dough forms. Roll the dough into a log, chill, slice into rounds, and bake at 350°F (175°C) for 10-12 minutes until the edges are golden. These cookies pair wonderfully with tea and make for an elegant dessert.

Hibiscus-Infused Iced Tea

Hibiscus flowers lend a tart and vibrant flavor to iced tea, making it a refreshing beverage. Combine 1/2 cup of dried hibiscus petals with 4 cups of boiling water, steep for 10 minutes, then strain. Sweeten with 1/4 cup of honey or to taste, and chill. Serve over ice with a slice of lemon for added zest. This hibiscus iced tea is not only delicious but also rich in antioxidants.

Rose Petal Jam

Rose petals can be transformed into a fragrant jam that adds a unique touch to pastries and breads. Gather 2 cups of fresh, pesticide-free rose petals, 2 cups of sugar, and 3/4 cup of water. Simmer the rose petals in water for 10 minutes, then add the sugar and continue to cook until the mixture thickens to a jam-like consistency. Pour into sterilized jars and let cool. This rose petal jam offers a sweet and aromatic spread for your morning toast.

Nasturtium Salad Garnish

Nasturtium flowers provide a peppery flavor and vibrant color, making them an excellent salad garnish. Prepare a salad with mixed greens, cherry tomatoes, and cucumbers, then top with a handful of fresh nasturtium blossoms. Drizzle with a simple vinaigrette made from 3 parts olive oil to 1 part balsamic vinegar. The nasturtiums add both visual appeal and a spicy kick to the salad.

Elderflower Cordial

Elderflowers can be used to make a sweet and aromatic cordial, perfect for mixing into drinks. Combine 2 cups of fresh elderflower heads, 4 cups of sugar, 2 cups of water, and 2 sliced lemons in a pot. Bring to a boil, then let steep for 24 hours. Strain the mixture and bottle the liquid. This cordial can be diluted with water or added to cocktails for a floral twist.

Squash Blossom Quesadillas

Squash blossoms add a delicate flavor to quesadillas, enhancing this classic dish. Place a few fresh squash blossoms and 1/2 cup of shredded cheese between two tortillas. Cook on a skillet over medium heat until the cheese melts and the tortillas are golden brown. Slice into wedges and serve with salsa. The blossoms provide a subtle sweetness that complements the savory cheese.

Chive Blossom Butter

Chive blossoms impart a mild onion flavor to butter, making it a versatile spread. Finely chop a handful of chive blossoms and mix into 1/2 cup of softened unsalted butter. Add a pinch of salt to taste. Transfer the mixture to parchment paper, roll into a log, and refrigerate until firm. Slice and use to top grilled meats, and vegetables, or spread on bread.

Rosewater Panna Cotta

Rosewater adds an elegant floral essence to creamy panna cotta. Heat 2 cups of heavy cream with 1/4 cup of sugar until the sugar dissolves. Remove from heat and stir in 1 teaspoon of rosewater and 1 teaspoon of vanilla extract. Dissolve 1 packet of gelatin in 2 tablespoons of cold water, then mix into the cream. Pour into molds and refrigerate until set. Serve with a garnish of rose petals for a sophisticated dessert.

Dandelion Fritters

Dandelion flowers can be transformed into crispy fritters for a unique appetizer. Prepare a batter with 1 cup of flour, 1 egg, and enough milk to achieve a pancake batter consistency. Dip each dandelion flower into the batter, then fry in hot oil until golden brown. Drain on paper towels and sprinkle with salt. These fritters offer a delightful combination of crisp texture and subtle floral flavor.

Jasmine Rice Pudding

Jasmine flowers infuse rice pudding with a delicate floral aroma, turning a classic dessert into something extraordinary. To prepare, steep 1/4 cup of fresh jasmine flowers in 4 cups of warm milk for 10 minutes, then strain. Combine the milk with 1 cup of cooked rice, 1/2 cup of sugar, and a pinch of salt in a saucepan. Simmer over low heat until the mixture thickens, stirring occasionally, then cool. The result is a creamy, floral dessert that pairs beautifully with fresh fruit or a drizzle of honey.

Pansy Topped Cupcakes

Pansies make a stunning and edible decoration for cupcakes. Bake your favorite cupcake recipe and prepare a simple buttercream frosting using 1/2 cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Frost the cupcakes and gently press a fresh pansy flower onto each one. The flowers provide a mild, slightly sweet flavor and a visual touch of elegance. These cupcakes are perfect for garden parties or special celebrations.

Chamomile-Infused Honey

Chamomile flowers can transform honey into a soothing, floral sweetener. Combine 1 cup of honey with 1/4 cup of dried chamomile flowers in a saucepan, then gently warm over low heat for 5 minutes. Remove from heat and let the mixture steep for 1 hour, then strain into a clean jar. Use this chamomile honey to sweeten tea, drizzle over yogurt, or serve with cheese. Its calming aroma and floral flavor make it a versatile pantry staple.

Borage Ice Cubes

Borage flowers can be frozen into ice cubes to add a decorative and refreshing touch to drinks. Fill an ice cube tray halfway with water, place a borage flower in each compartment, then freeze. Add more water to fill the tray, and freeze again to fully encase the flowers. These ice cubes are perfect for cocktails, lemonade, or sparkling water. The delicate, cucumber-like flavor of borage subtly enhances the beverages.

This article originally appeared on RetailShout.

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