They’re spring’s prettiest ingredient – here’s how to cook with them. Spring brings with it an abundance of fresh produce , but one ingredient that’s particularly eye-catching this season is edible flowers. These vibrant, delicate blooms aren’t just a garnish – they can add subtle flavours, texture and a pop of colour to both sweet and savoury dishes.
From salads to desserts, edible flowers are the perfect way to elevate your springtime cooking. Here’s everything you need to know about using edible flowers in your kitchen. Choosing the right flowers Not all flowers are safe to eat, so it’s important to know which ones are edible and how to source them properly.
Some common edible flowers include: Pansies : Mild in flavour with a slight grassy taste, pansies are ideal for both sweet and savoury dishes. Nasturtiums : These flowers have a peppery bite, similar to watercress, and work well in salads or as a garnish on seafood. Borage : With a cucumber-like flavour, borage flowers are great in cocktails, salads or sprinkled over fruit dishes.
Lavender : Known for its strong floral scent, lavender is best used in moderation in desserts or infused into syrups for cocktails. Calendula : Often called “poor man’s saffron”, calendula petals can be used to add colour and a slightly tangy taste to salads or rice dishes..