Guide to edible flowers
Edible flowers bring colour, flavour, and a sense of occasion to food. A scatter of petals can turn a simple salad into something vibrant, add fragrance to desserts, or introduce subtle peppery, sweet, herbal, or citrus notes to enliven a dish. Some are striking and bold, others delicate and fleeting, but all offer a way to connect the garden directly to the plate.
Before you begin, it’s important to take care. Only eat flowers you can confidently identify, as some common garden plants are toxic. Always harvest from areas that have not been sprayed with pesticides or chemicals and avoid picking from roadsides or public spaces where contamination is possible. When trying a new flower, start with a small amount, as flavours and individual reactions can vary.
With the right knowledge and a little curiosity, edible flowers can add beauty, flavour, and a touch of the unexpected to everyday meals.
Frequently Asked Questions
When is the best time to pick your flowers?
Edible flowers are best fresh and early in the morning is the best time to pick them. Put them into a container in the fridge and use within a few days.
What part of the flower is best to eat?
The petals are generally the best part of the flower. We recommend removing the stamens as some people can be allergic to pollen. Don’t eat old or discoloured flowers and do not treat your edible flowers with chemicals.
How to make floral ice cubes
Place the flowers or petals in each compartment of an ice cube tray, then fill halfway with water and freeze until solid before topping off with more water and freezing completely. Using cooled boiled water will make a clearer ice cube.
How do Imake crystallised flowers?
To crystallise flowers, gently brush each clean, dry petal with lightly beaten egg white using a small paintbrush, then sprinkle fine caster sugar evenly over the surface, making sure to coat both sides. Place the sugared flowers on baking paper and leave to dry at room temperature for 24-48 hours until crisp and the sugar forms a delicate coating.
How can I use my microwave to dry flowers?
Place your clean, dry flowers on a paper towel in a single layer, cover with another paper towel and weigh down with a plate. Microwave in 20-30 second bursts on medium power. Check between each burst - most small flowers will take 1-2 minutes total, but this will depend on the flower’s size and moisture content. They’re ready when they feel crisp but haven’t browned or lost their colour.
How do I make an infusion?
To make an edible flower infusion, place flowers in a teapot or heat-safe container and pour hot (not boiling) water over them. Cover and allow to steep for 5-10 minutes, adjusting the time based on your desired flavour intensity. Finally, strain the liquid and store it in the refrigerator for up to three days.