Hibiscus Flower - Delicate cranberry flavour, with citrus overtones. Most often dried and steeped to make tea. Fresh Petals can be candied or added to salads. Elder Flower - A sweet honey scent, best collected right after the buds have opened. Used to make cordial, syrups and teas. Do not eat the stems they are poisonous. Nasturtium Flower A sweet floral flavour wit a spicy pepper finish. You can stuff flowers, add leaves to salads, pickle buds like capers a n d g a r n i s h t o everything with them. Chamomile Flower - small daisy like, the flowers are sweet in flavour and are often used for tea. Rose - Using only the petal, you will find they h a v e a s t r o n g p e r f u m e d f l a v o u r, perfect for floating in drinks or scattered across desserts and great for jams. Flavour is more pronounced in darker varieties. Chrysanthemums - Are a little bitter, come in a range of colours and a range of flavours from peppery to pungent. Make sure you use only the petals.
Calendula Flower - A great flower to eat with a p e p p e r y, t a n g y s o m e w h a t s p i c y f l a v o u r. G r e a t t o garnish desserts of mix petals into salads. Cornflower - Also called Bachelors button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as Gem Marigold - The flavour can be spicy with a hint of herbal citrus overtones. You can sprinkle Borage -Blossoms are a lovely blue hue and taste like cucumber! Marigold - Has a tangy citrus flavour and they are great as a colourful addition to appetisers, cocktails, salads or fruit platters. Saffron - The flower is collected and dried to create the spice. It is complex in flavour and described as honey like. It is found in both savoury and sweet dishes.
Clover Flower - Sweet, anise-like, licorice. Avoid bitter flowers that are turning brown, and choose those with the brightest colour, as they are the tastiest. V i o l e t - S w e e t, p e r f u m e d f l a v o u r. Related flowers, or violas, and pansies now come in colourful purples and yellows and pastel hues. Eat the tender leaves and flowers in salads. Carnation Flower - Carnations can be steeped in wine, candy, o r u s e a s c a k e decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Lavender - Sweet, spicy, and perfumed, the flowers are a great a d d i t i o n t o b o t h savoury and sweet dishes Peony - In China the f a l l e n p e t a l s a r e p a r b o i l e d a n d sweetened as a teatime delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in p u n c h e s a n d lemonades. Orchids - Fresh and crisps in flavour. Can be u s e d o n c a k e decorations and plate
Zucchini or Courgette Flower - Also known as squash blossoms, popular in Mexican dishes, soups also a favourite battered and fried. Jasmine Flowers - These super- fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly. Dandelion Flower - They have a sweet, honey-like flavour when picked young. Mature flowers are bitter.good raw or steamed. Also made into wine. Young leaves are good steamed, tossed in salads. Apple Blossom Flower - Pink/white flowers in early spring. Add to salads and use infused petals in whipped cream or icecream (good with apple pie/ tarts). Apple blossoms have a delicate floral Buzz Button Flowers have citrus notes. Sprinkles or float in cocktails for an electric bus sensation. Lemon Verbena Flower - The diminutive offwhite blossoms are redolent of lemon and great for teas and desserts.
Fuchsia Flowers - Tangy fuchsia flowers m a k e a b e a u t i f u l Dahlia Flowers - have flavours ranging from spicy apple to celery root or even carrot. Can be mixed through salad. www.slcc.education Snap Dragons - have a mild slightly tart flavour and fabulous for a decorative plate or