5 Must-Try Edible Flower Recipes

Some flowers aren’t just a source of food for bees and butterflies and items to make into a bouquet. Some of them are edible and make delicious and healthy meals.

Candied Rose Petals

Ingredients: 2 large roses, 1 cup sugar, 1 teaspoon water, and 1 egg white

Preparation: Remove the petals from the rose and arrange them on a parchment-line baking sheet. In a bowl, whisk egg white with water until smooth. Cover the petals with the mixture using a pastry brush and sprinkle with sugar. Dry the petals for 24 hours.

Honey Lavender Ice Cream

Ingredients: 2 tablespoons dried edible lavender, 2/3 cup lavender honey, 2 cups heavy cream, 1 cup half cream/half-and-half, 2 eggs, and 1/8 teaspoon salt

Preparation: In a saucepan over medium heat, boil a mixture of half cream, heavy cream, lavender, and honey. Then, steep while covered for 30 minutes. Strain mixture and discard lavender. Return strained mixture into the pot over low heat. Meanwhile, whisk eggs and salt until combined then add 1 cup of the cream mixture.

When combined, pout this into the rest of the mixture. Keep stirring until the temperature reaches 175°F or thick. Turn off heat after 5 minutes. Pour through a sieve into another bowl and cool. Refrigerate while covered for at least 3 hours before transferring to an ice cream maker. Freeze overnight before serving ice cream.

Smoked Salmon Salad

Ingredients: 150 grams smoked salmon, 100 grams dried black olives, 150 grams mixed salad leaves, 200 grams sweet cherry tomatoes, 100 grams mixed edible flowers, 4 tablespoons yoghurt, 1 teaspoon horseradish sauce, 1 tablespoon dill, lemon juice, and salt

Preparation: To make a salad dressing, mix yoghurt with horseradish sauce, dill, lemon juice, and a pinch of salt in a glass container with a lid. Set aside. Arrange the salad leaves on a plate, then layer with tomato halves. Tear the salmon into small chunks and place on top of the tomatoes. Scatter olives and edible flowers. Drizzle with dressing and serve with bread.

Rose Jam

Ingredients: 2 ounces wild rose petals, 1 ½ cups water, 2 cups cane sugar, 1 teaspoon Pomonas fruit pectin, and 3 tablespoons lemon juice

Preparation: Bring water with rose petals to a boil then simmer for 10 minutes. Stir in 1 ¾ cups of sugar then stir until dissolved. Next, add lemon juice and simmer for 10 minutes before adding the pectin and remaining sugar gradually. Simmer for another 20 minutes. Let cool then refrigerate before serving.

Kesar Lachcha Rabdi

Ingredients: 2 tablespoons edible dried and crushed rose petals, saffron strands, 4 tablespoons sugar, 1.5 liters full-fat fresh milk, and silvered pistachios or almonds

Preparation: Boil milk in a pan, then simmer. When a layer of cream forms on top of the milk, collect it with a spatula. Keep stirring the milk for 3 to 4 hours so wouldn’t burn. When the milk has been reduced to 1/3 of the level, stir in the collected cream, sugar, rose petals, and some saffron. Simmer for 15 minutes over low heat then cool. Garnish with rose petals, saffron and silvered almonds/pistachios then refrigerate for at least 4 hours before serving.

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