Edible flowers are not a new fashion, for thousands of years, flowers have been used by cultures around the world in many traditional cuisines.

Modern Chefs are re-discovering and utilising edible flowers, for their unique flavours and garnishing salads and other dishes.

Chefs worldwide have been using edible flowers such as saffron for Indian dishes, the use of rosewater in the Middle East, squash flowers in Italian dishes.

Chefs in Sydney Australia, are increasingly using the petals of edible flowers for adorning their creations particularly in better known restaurants.

It is important to only buy edible flowers from reputable growers, such as Romanos Edible Flowers, who have pride and a love for growing edible flowers, as some flowers can be poisonous.

Remember edible flowers are more delicate than vegetables so greater care has to be taken in washing and handling edible flowers.

Some of the more common edible flowers are violas, geraniums and nasturtiums.

Romanos Edible flowers are harvested in the morning after the dew has dried when they have just fully opened.

Edible flowers such as Violas and zucchini flowers can be eaten whole but many other flowers need to be prepared.

Preparation for pollen-heavy edible flowers, involves removing the stamens and pistil, followed by the brushing of any excess pollen from the petals.

Then cut away the green parts of the edible flowers and cut off the petals.

With other edible flowers just snip or pull off the petals, making sure the white or non-coloured portion is removed, because this section of the edible flower can be bitter.

Always protect the delicate petals of edible flowers from bruising, do not use salad spinners or pour running water over the flowers.

Care with storing by placing your edible flowers on a damp cloth in a sealed container in the fridge. Preferably use your edible flowers within a few hours.

For longer storage, you can place them the edible flowers in a small vase.

leading chefs are using edible flowers in salads for garnishing
rice-paper rolls
cake decorating
freezing in ice-cubes
crepes
teas, tisanes, wines, cordials
jams, tarts and desserts
edible flower ice-cubes
vinegars and dressings
in the dough of fresh pasta
stuffing, baking and tempura

Some words of caution

be cautious if you have hay-fever, asthma or allergies
be cautious about eating flowers you haven’t grown yourself
use only edible flowers as food garnishes
only eat flowers in small quantities
ensure children know only to eat edible flowers

There are plenty of flowers that are blooming right now to get you started on your edible flower experience.

Violas Viola tricolour

Violas flower Spring and Summer and you’ll often see these sold as potted colour or as seedlings to give you a head start. They are pretty tough little flowers and will cope with full sun or part shade and will grow in garden beds or pots. Violas don’t have a strong taste, but their little flowers reminded me of little faces when I was a child and they work well as a garnish, as part of a salad, crystallised for use on cakes or deserts or in ice-cubes. Remove flowers from the stem, discard the green parts and they are ready to use.

Borage Boragi officinalis

This is a Summer flowering hardy annual that grow around 60 cm high. It can be grown in a garden bed or in a large container and requires full-sun or part shade. With its’ gorgeous blue

star-like flowers it is particularly great in ice-cubes or in a salad. It has a mild cucumber-like taste and it’s prominent stamens easily come away when the green parts are pulled off.

Nasturtium Tropaeolum majus

Flowering in Summer and Autumn, nasturtiums are prolific bloomers that can be grown in the ground or in a pot or hanging basket. They have a peppery flavour and are perfect for a salad, while the developing seeds can be used in a pickle in place of capers. Use the entire blooms or tear off the petals

Geraniums

To add some pinks and reds to your flower palette, try some geraniums. These flower mainly in Spring and Summer, with spot flowering during the remainder of the year. They have a sour citrus flavour, and scented geraniums also take on some of the flavour of the scented leaves. They are great for ice-cubes or summer cordials.

Calendula officinalis

Used in the past in place of saffron to colour rice, Calendula is a hardy annual around 60cm high that requires full-sun to part-shade. The bright petals taste slightly peppery and can simply be pulled away from the flower-head.

Native violets viola hederaceae

Native to Australia, this groundcover flowers mainly in the warmer months but is rarely without blooms. Use the entire flower.

Zucchin

Zucchinis and squash are a Spring/Summer growing vegetable. Harvest the male flowers (the ones on longer stems) when flowers are fully opened. Check for insects and remove all the green parts.

Other flowers to try throughout the year:

Pineapple sage Salvia elegans
Feijoa Feijoa sellowiana
Rose Rosa
Violet viola odorata
Sunflower Helianthus annuus
Lavender Lavandula augustifolia
Elderflower Sambucus nigra
Sweet violet Viola odorata
Alpine pinks Dianthus
Hollyhock Alcea rosea
Basil Ocimum basilicuum
Chives Allium schoenoprasum
Fennel Foeniculum vulgare
Rosemary Rosmarinus officeinalis
Rocket Eruca vescaria
Social garlic Tulbaghia violacea
Brassica species e.g. broccoli
Hibiscus Hibiscus rosa sinensis
Dandelion Taraxacum officinale
Scarlet runner bean Phaseolus vulgaris
Chicory Cichorium intybus
Okra Abelmoschus escultentus

For me, the gem of all edible flowers is the feijoa. This is a recent discovery of mine although you’ll have to wait until Spring to try this one. The petals puff up to form a puff of marshmallow goodness with a sweet fleshy taste. Plant one now and you’ll discover what I mean.

So get out into the garden and see if you have any edible flowers in your backyard. If not, get planting so you’ll have some for the next season….

What are your favourite edible flowers?

Do you have a favourite recipe?