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Feature imageA feast of flowers

We don't tend to think of flowers as edible, probably because they are too pretty but many can be consumed and they can enhance many recipes as food writer and author Carol Wilson explains

Preserving your flowers


Support your cane!

Flowers don’t freeze well on their own, but
can be frozen inside ice cubes where they
make a pretty addition to cooling summer
drinks. Sweet sugary crystallised petals are
perfect for decorating cakes and trifles.
Dip some petals (or stems of lavender
flowers) into lightly beaten egg white and
sprinkle on both sides with caster sugar.
Place on non-stick baking paper on a
baking tray and dry out in a very low oven
for about 10 minutes until crisp.

Edible flowers are enjoying a well deserved culinary revival and are used by many chefs in fashionable restaurants to add a new and unusual dimension to their cooking. But the practice of using flowers in cookery is nothing new. Medieval monks cultivated flowers such as marigolds and lavender in their kitchen gardens, alongside herbs and vegetables and often included them in their bland, rather frugal diet to add variety and a splash of colour.

Edible flowers include marigolds, carnations, violets, elderflowers, lavender, geraniums and roses, which flower profusely throughout the summer. Their beautiful colours and unique flavours add a subtle elusive fragrance to both sweet and savoury foods.

Saffron substitute


Step-over trees make a beautiful and productive edgingMarigolds were much valued in the past as a cheaper substitute for expensive saffron and in fact the flower was known as 'poor man's saffron'. The striking golden orange colour (calendulin) is soluble in fat and was used extensively to colour soups. In Shakespeare's time the dried flowers were put into broths as they were believed to possess recuperative powers and there was a common belief that marigolds 'raised the spirits and cheered the heart'. Because of this the bright orange petals were scattered over salads and were also used to flavour vinegar. Use pot marigolds (Calendula officinalis) – not the African or French varieties which are not edible.

Useful lavender

English lavender (Lavandula angustifolia) has a superb fragrance and is specially cultivated for its high quality essential oil. We can thank Queen Elizabeth I (who spent lavishly on her favourite lavender water) for the extensive cultivation of lavender in England.

The refreshingly scented deep mauve flowers were scattered over tables at grand feasts to sharpen appetites and perfume the air. Crush a few flowers lightly in your hand to release their volatile oil before scattering over salads and fruit dishes.

Lavender sugar is delightful – use it instead of ordinary sugar when making cakes or custards. Place 10 flowers in a jar of sugar and seal tightly. Leave for a few days before using, shaking the jar occasionally.

 

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